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Old 04-04-2014, 11:03 AM
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omega50 omega50 is offline
 
Join Date: Dec 2009
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Default Cajun Tasso Recipe

Omega Jr been asking me to pass on some of my recipes to him.

So I got him to make some Cajun Tasso. I used pork, but regularly Tasso Duck, Geese and Turkey Legs
Got him to cut a Coppa into 1" thick strips and rub with my Tasso Rub

Tasso Rub per kg of meat
23g Salt
10g Onion Powder
10g Brown Sugar
6g Ground Black Pepper
6g Ground White Pepper
5g Garlic Powder
3.7g Cure
3g Paprika
2g Cayenne Pepper
1g Allspice
1g Ground Cumin

Combine evenly and dredge/rub onto meat surface coating evenly.
Place in non-reactive container and let cure minimum of 48 hours. I just cryovac and then refrigerate



Tasso after curing


Then rack the strips. I place them on my bacon hooks for convenience. Either way works fine.

Then into the Smoker.

Heat cabinet to 120F( no smoke yet) til dry- 4-5 hours
Then introduce smoke( I use Hickory) raising cabinet temps by 10F every 1/2 hour to a max cabinet temp of 180F until the Tasso comes to an internal temp of 152F
I give a minimum of 4 hours smoke, but prefer 5-6 hours.
Will post finish pics about 10pm
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