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Thread: Home Made TASSO

  1. #1
    Join Date
    Sep 2008
    Deming NM, sw corner

    Default Home Made TASSO

    Been away for a while folks and had to let all know that i'm still kickin.
    Made a huge pot of green chili the other day and had some pork left over and since my stash of Tasso in the freezer was gone, I decided to use the pork.

    I started this recipe years ago using Alex Patout's recipe and my way of doing things I did some improvs along the way. Depending on your level of taste spice wise this pork make a welcome addition to Jambalayas, Gumbos, Stews and soups. A little will go a long way.
    I know what these look like, but as they say, looks can be deceiving. These turned out to have an excellent flavor.


    Left over Pork


    Cut 1 1/2x1 1/2x 10"

    WELL seasoned

    Wrapped with plastic and into fridge for at least 4 days.

    On the counter to dry for a couple of hours. Smoke at app. 170 degs for 5 hours.

    [IMG] 70for5hours.jpg[/IMG


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  2. #2
    Join Date
    Sep 2008
    San Jose, California, United States


    Good to hear from you!

    Always enjoy your posts!

    18.5 Weber Smokey Joe Platinum
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  3. #3
    SmokyOkie Guest


    Good ot see you ET!

    Nice tasso!

  4. #4
    Join Date
    Aug 2009
    San Diego CA


    Looks great to me and good to hear from you again!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe


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