Tasso error?

Discussion in 'Pork' started by ironhorse07, Jul 28, 2015.

  1. Made up a batch of tasso last week using the NOLA Cuisine recipe. This is my first tasso. Anyway, I was following the recipe exactly and when  it was in the smoker it dawned on me, there is no cure in this recipe. I don't think 3 Tbsp salt in 5 lb is enough. Could some of you tasso experts weigh in on this?
  2. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    I am no tasso expert by any means. But in my experience, I do not think that they are normally cured. As long as you get it to a safe temp within 4 hours or so, it will not go bad on you. 
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looking at the recipe, it describes THIN strips left over from trimming the meat.... I am assuming the strips would be like cutting up beef jerky.... I think he changed the meat thickness from the original recipe... Looking at his recipe I think he may be pushing the "4 hour rule" with 1" thick slices.....That being said, being sliced you have "whole muscle" slices of meat... There are so many rules about "what and when" it's a conundrum as to when you cross the line.... Me personally, I would think the meat is safe looking at the time table and temperatures.... Next time, I would consider keeping the slices to 3/8 - 1/2" thick if I was to NOT use cure#1.... the meat will be spicy but tasso is used as a spice to add to dishes anyway....
    I make my tasso using cure #1... I like the flavor cure adds to the pork..... http://www.smokingmeatforums.com/t/189581/tasso-from-a-box-mix-experiment-5-8-15-update

    ........Recipe points from NOLA Cuisine.....

    I used a Boneless Pork Roast cut into about 4-5 inch long, 1/2 to 1 inch thick slices.

    Mix the seasoning together well. Rub the seasoning into the meat, you want a lot on there, call it 1/8 inch, use it all. Place on a plate or tray, cover and refrigerate 3 days.

    Before smoking put the Tasso on an elevated rack so that air can circulate around it, then put a fan on it for about 2 hours to dry it out.

    I smoked this a total of about 4 hours, the first 2 hours at about 150-160 degrees F. The second two hours at 180-190 degrees F.
  4. I used a pork loin and sliced it into about 3/4 inch strips. I had a little trouble keeping the pellets lit so the door was opened a couple times and the total time in the smoker (MES 40 by the way) was about 5 1/2 hours and I pulled at 140 again that muscle meat thing. I found another recipe that does not use cure and calls for smoking for 5 to 7 hours and is a chef's recipe. Don't know if I want to post that.

    Thanks for the replies,
    Last edited: Jul 28, 2015
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The Salt here starts the job of controlling bacteria. The 2 hour drying further inhibits growth. It does not matter if it was 1/2 inch thick or 1/2 FOOT thick this is Intact Meat, the 4 hour rule does not apply. Going in at temps at or above 150°F, even with your smoke issues, it was in 5 1/2 hours. If the IT was 140° the exterior, the only thing you need to worry about, was above 140 much earlier. The Tasso is fine. Besides, Tasso is no snack food nor will it be stored out of refrigeration, it is a flavoring ingredient that will be Cooked again...Enjoy...JJ
    Last edited: Jul 29, 2015
  6. Thanks chef

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