Tasso

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Very pretty!

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That's going to be tasty. Good call on the string. I have used large paperclips bent into an S for small pieces. In spite of the fat, no big deal really, Butt has a nicer texture, when cooked, then the lean Loin, which gets kind of dry and mealy...JJ

The string worked very well.
 
Looks like you nailed it! As for the flavor, unbelievable isn't it?

Great in beans for sure.

:points: for your first!

Thanks for the help. Flavor is hard to explain.

Now, how to cut it up and freeze? Slices? Chunks? Whole?
 
Thanks for the help. Flavor is hard to explain.

Now, how to cut it up and freeze? Slices? Chunks? Whole?
4 oz. Is usually enough for a family size recipe. This way if you need more, 16 oz., pull 4 packs. Enjoy, came out nice and juicy...JJ
 
Nice, Looks great another thing to add to my list   
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Gary
 
That's it... Now I need some of that!

Looks great, I love those kind of recipes, simple and good!

:Looks-Great:

Thanks


4 oz. Is usually enough for a family size recipe. This way if you need more, 16 oz., pull 4 packs. Enjoy, came out nice and juicy...JJ

Thanks JJ. Yes it's very moist. Thought it should have been kinda dry? I don't know.
 
Yep! Leave it in large pieces, but cut them down to around 4oz like the Chef said. Vac pack and leave it for a week or so, flavor gets even better.
 
Adam nice job on the Tasso I have never eaten that,puts another on the never ending list.Thanks for sharing

Richie

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Yep! Leave it in large pieces, but cut them down to around 4oz like the Chef said. Vac pack and leave it for a week or so, flavor gets even better.

Will do Thanks. I am gonna have to freeze some.



Inspirational, Adam. I have to try this.

Points.

Disco
Thanks Disco. I know you could make some great Tasso
 
OMG! Scrapple! It's been too long! I have to make some, soon!

Care to share a recipe? Please....

I'll bet that was a great meal right there!
 
Thanks Cranky. I have no recipe. I only know how to make a kettle full. This came from a friend that butchered this weekend. This is the real stuff. Not that store bought stuff. I need a recipe for a small batch.
 
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