Tasso teaser - update pics

[crankybuzzard]

Check back in a week! :biggrin:

image.jpeg

• crankybuzzard
• Aug 13, 2016

5 pounds of boneless pork butt strips curing for tasso.

Now, a pro tip; never, EVER, rub your eyes or nose when coating pork pieces with Tasso curing rub! Just sayin!

 

[pc farmer]

I love tasso.    I will be watching.

OH, good tip.

 

[crippledcracker]

Definitely keep us posted on this! Looking forward the results

 

[b-one]

How about just have the pro make your Tasso. Just don't jack up our shipping charges.:biggrin:
I'll be back!

 

[crankybuzzard]

How about just have the pro make your Tasso. Just don't jack up our shipping charges.:biggrin:
I'll be back!

Well, she's busy making plans for sausage fest! :yahoo: :biggrin:

 

[b-one]

How about just have the pro make your Tasso. Just don't jack up our shipping charges.:biggrin:
I'll be back!

Well, she's busy making plans for sausage fest! :yahoo: :biggrin:

Any chance you can screen sausage party at sausage fest? IIRC your sausage fest is an annual event if so how long have you been at it?

 

[crankybuzzard]

Any chance you can screen sausage party at sausage fest? IIRC your sausage fest is an annual event if so how long have you been at it?

B-one, on my dad's side of the family we've gotten together each November since I can remember. It's usually the weekend before Thanksgiving. At that time we all usually have some venison and/or have pork from our summer hogs. Last year was slim in participants, but in 2014 we had 20+ folks there cutting, grinding, stuffing, smoking, and/or drinking. Sadly, dad and many others are getting up in years and are having health issues, and a LOT of the younguns aren't as interested as they should be... This may be our last year for that one. I'm 50 now and it breaks my heart that we are about to lose a family tradition...

However, I have several friends that I get together with each September for our sausage fest. This year there will be 9 of us that are adults, and at least 4 kids that love doing it. This group has been going for 3 years. I'd bet that we have a few more in attendance due to word of mouth and our sharing of sausage.

 

[gary s]

Sounds like fun to me 

Gary

 

[SmokinAl]

I'm in!

Al

 

[dirtsailor2003]

You're supposed to wear gloves when playing with peppers and rub!!!!

In with you on the younger generations not getting into it. My oldest is one of those. My youngest however is totally into it.

Did you see this thread:

http://www.smokingmeatforums.com/t/250516/kentucky-country-ham-project

This should be done across the country!

I'm in!

 

[smokesontuesday]

Check back in a week!

image.jpeg

• crankybuzzard
• Aug 13, 2016

5 pounds of boneless pork butt strips curing for tasso.

Now, a pro tip; never, EVER, rub your eyes or nose when coating pork pieces with Tasso curing rub! Just sayin!

Definitely in.

Any chance of a share of that Tasso curing rub recipe?

 

[crankybuzzard]

Hola SmokesOnTuesday

I use the Len Poli recipe most of the time, except I use Cure #1 instead of cure #2. I honestly think that him stating #2 was a typo since it is a rather short cure time.

However, this time I did go with 2 and I've let it sit for almost 7 days. If the rain lets up a bit, I'll smoke today and post pics later tonight.

 

[smokesontuesday]

Hola SmokesOnTuesday

I use the Len Poli recipe most of the time, except I use Cure #1 instead of cure #2. I honestly think that him stating #2 was a typo since it is a rather short cure time.

However, this time I did go with 2 and I've let it sit for almost 7 days. If the rain lets up a bit, I'll smoke today and post pics later tonight.

Don't think I have any Cure #1 at home right now. TQ in the right ratio will work right?

 

[crankybuzzard]

Don't think I have any Cure #1 at home right now. TQ in the right ratio will work right?

TQ isn't a 1:1 exchange with cure #1. I haven't tried to make Tasso with TQ, but hopefully one of the guys that use it will chime in.

Now, I will say this, if you use the correct amount of TQ for the weight of the meat and adjust the salt, you should be ok.

Please correct me if I'm wrong guys.

 

[smokesontuesday]

Right. I was thinking the ratio of TQ to meat, not to Cure #1.

I thought I'd cut the salt amount in half and go from there.

I'll wait until some of the other guys and gals chime in but I think it should work.

 

[crankybuzzard]

Out of the cure and into the heat. Gonna dry for 2 hours at 120, then add pecan smoke and bump the temp 10 degrees each half hour to 180. Once I hit 152 internal, I'll have a snack!

image.jpeg

• crankybuzzard
• Aug 20, 2016

image.jpeg

• crankybuzzard
• Aug 20, 2016

image.jpeg

• crankybuzzard
• Aug 20, 2016

 

[smokesontuesday]

Looking good

 

[redheelerdog]

Ohh ya...

 

[crankybuzzard]

We had a couple of friends drop by last night, so I didn't get any fresh from the pit shots. But here's a shot of the snack plate.

image.jpeg

• crankybuzzard
• Aug 21, 2016

 

[gary s]

Looks Tasty to me CB. Mmmmm       

Gary