Tasso Ham

[Rocklobster]

Still working through the box of pork in the freezer..I had a pork butt left over so I cut it in half and am using one piece to make this...One inch steaks, covered in dry cure. Going in the fridge to cure for a few hours, then on to the smoker..stay tuned..

 

[Just Cooking]

I am, officially, impressed. sigh

Ross

 

[Rocklobster]

I am, officially, impressed. sigh

Ross

It's actually one of the easier ones to make..takes one day..

I have a load of apple wood chunks that I cut from branches of our apple tree when a friend trimmed it last year..trying to support local..lol

 

[medtran49]

Craig lets his cure for several days to a week, turning every day or so. Don't know if it makes a difference tastewise, but it certainly breaks up the work.

 

[Rocklobster]

Craig lets his cure for several days to a week, turning every day or so. Don't know if it makes a difference tastewise, but it certainly breaks up the work.

Yeah..I have seen those recipes..They are all over the map..I figured I'd go with the easy one today as I am here all day..I've seen some recipes that call for 2 hours in the cure all the way to one week..I plan to wrap and freeze tomorrow so a long cure isn't really neccessary, I don't think..I think it is all in the seasoning after you rinse off the cure..I also want to try and keep the sodium level down for my old ticker so a quick cure is probably better..I'll let you know and I'm not opposed to doing it longer...maybe I'll try it next time..

 

[medtran49]

There is no rinsing off the cure in his recipe. It stays on. Have to admit though (and shhhh) I sometimes scrape some off when using it because it's SPICY.

 

[Rocklobster]

The recipe I am using is from the book Charcuterie . It is a two step recipe..you dry brine then rinse the meat, dry it and then rub with seasoning blend...there are many ways from what I have found during my research..
Just tried a piece..really good and really spicey..I cheated a bit and added some Slap Ya Mamma White pepper blend to my seasoning..

 

[Wooleybooger]

The recipe I am using is from the book Charcuterie . It is a two step recipe..you dry brine then rinse the meat, dry it and then rub with seasoning blend...there are many ways from what I have found during my research..
Just tried a piece..really good and really spicey..I cheated a bit and added some Slap Ya Mamma White pepper blend to my seasoning..

I have the book Charcuterie but don't recall seeing a recipe for Tasso. Could it have another name?

 

[dragnlaw]

Haven't seen Rocklobster since August, hope he'll see this and let you know. Know he's a busy guy.
Maybe someone else here has this book and can help you out?

 

[Wooleybooger]

Haven't seen Rocklobster since August, hope he'll see this and let you know. Know he's a busy guy.
Maybe someone else here has this book and can help you out?

Yeah it's an old thread so long shot on replies. I have the book, dug it up and found the recipe. I'd just missed it in the past. Thanks dragnlaw.

 

[dragnlaw]

More than welcome, Wooley. Always good to 'bump' some of the old threads. Amazing what one remembers one forgot.