Nice! Thanks for posting! A few questions: (1) how much cayenne? (2) what temperature do you smoke it? Two days seems like a long time for a home smoker. Mine takes around 4 hours at 225 degrees.
I am a Cajun. We don't say Tasso Ham. We just say Tasso, or Fat Tasso when using the shoulder like in this video. We do make multiple kinds of Tasso. Turkey tasso to me is better than pork. Any, the chef did a good job.
Nope... this is all wrong. I eat Tasso like jerky! It’s delicious and you made the cut all wrong. It should be against the grain so it comes apart in your gumbo. It will shred up With with the thighs when boiled long enough.
Nice! Thanks for posting! A few questions: (1) how much cayenne? (2) what temperature do you smoke it? Two days seems like a long time for a home smoker. Mine takes around 4 hours at 225 degrees.
What is in the brine?
What was your brine ratio
I am a Cajun. We don't say Tasso Ham. We just say Tasso, or Fat Tasso when using the shoulder like in this video. We do make multiple kinds of Tasso. Turkey tasso to me is better than pork. Any, the chef did a good job.
Nope... this is all wrong. I eat Tasso like jerky! It’s delicious and you made the cut all wrong. It should be against the grain so it comes apart in your gumbo. It will shred up
With with the thighs when boiled long enough.