I'm currently smoking another batch. This is the second time I've followed this recipe. Primal Cajun is 100% spot on with this recipe. Don't change anything, don't "modify" it. Just follow this man's guidance!
I never knew you could make your own Tasso so easily. My Paul Prudhomme cookbook calls for Tasso for my jambalaya but I have never seen it in the grocery store and he suggested an alternative of Cure 81. Well, now ol' Norm knows how to make Tasso at home. You can't stop me now. Thanks for the recipe.
Awesome video. We appreciate you showing us your recipe. I remember my grandmother had a smokehouse and she use to make beef tasso. She lived in Evangeline parish. I never got a chance to get her recipe. I do remember her process taking several days. After it was finished, I remember her making a thin gravy using that beef tasso and serving over rice. The flavor was amazing. Do you think I could use your pork recipe and substitute beef. I think she used a lean beef. Any suggestions would be appreciated. Thanks for your help.
Saw the seasoning you sent Mr. Dan at Home in the Sticks. He sent me over. Looks like you got some good cookin going on here. Looking forward to seeing what you got goin on. Merry Christmas to you!
At 2:45 you can see the cuts of pork are layered nicely with fat rather than a long stretch of the same muscle. Looks almost like a big pork sashimi slice. That's a good habit to make when copying this video.
You can order it here, Targills is a local spice company that makes many seasonings for stores and individuals/creators. I'm not affiliated with them, I just use their products. targil.com/shop#!/Arts-Andoullie-Seasoning/p/611894825/category=160577553
I love This recipe I've made it twice and I'm stocked up for winter.
I'm currently smoking another batch. This is the second time I've followed this recipe. Primal Cajun is 100% spot on with this recipe. Don't change anything, don't "modify" it. Just follow this man's guidance!
Love tasso!
I never knew you could make your own Tasso so easily. My Paul Prudhomme cookbook calls for Tasso for my jambalaya but I have never seen it in the grocery store and he suggested an alternative of Cure 81. Well, now ol' Norm knows how to make Tasso at home. You can't stop me now. Thanks for the recipe.
I hope you give it a try, it's worth the time to make a large batch and freeze it.
Oh man. This recipe is a sure enough keeper! I wish I had this a week ago, just in time for Veterans Day.
Take care,
Sapper Rob
Oh wow this is super mouthwatering
Thanks, it's like spicy pork jerky. Thanks for watching.
Well done brother, I'm gonna have to give this a try!!! That's some sure enough good seasoning for beans and greens!! Looking good!!! Dan
You need this seasoning, I got your message and will respond in a few.
Garde don', sha! You know how to pass a good time.
Looks very good.
Looks very good. I can't seem to find the Andouille seasoning on their website
Thank you sir!
Awesome video. We appreciate you showing us your recipe. I remember my grandmother had a smokehouse and she use to make beef tasso. She lived in Evangeline parish. I never got a chance to get her recipe. I do remember her process taking several days. After it was finished, I remember her making a thin gravy using that beef tasso and serving over rice. The flavor was amazing. Do you think I could use your pork recipe and substitute beef. I think she used a lean beef. Any suggestions would be appreciated. Thanks for your help.
C’est Si Bon!!! That was the easiest Taso recipe yet!!! Definitely gonna try it out...👍🏾
A seasoning meat! I've never heard that before. Looks delicious!
Thanks for the recipe tutorial! I'll go "heavy" on the seasoning. 😁
Thank you for doing these videos!
Your Welcome! I'm just spreading the real way we cook vs the junk you see on most cooking shows. Thanks for watching.
Just right down the road from ya brother!
Dat looks so good! Thanks for sharing!
I have to make my own tasso since I left my home in big mamou years ago. Thank you sir
I'm from mamou as well. I'm making boudin too. Not Tboys but it'll do
Very nice recipe 👍👍🔔
Thanks for watching!!
Your tasso looks awesome!
Subscribed. I'm from texarkana originally. Just moved up north. Missin me some dat creole . Looks amazing!
Saw the seasoning you sent Mr. Dan at Home in the Sticks. He sent me over. Looks like you got some good cookin going on here. Looking forward to seeing what you got goin on. Merry Christmas to you!
Thanks for coming over!!
Great video - thanks for sharing!
Looks delicious.
Great video! Thanks!
Still the best tasso video on TH-cam. 👍
Appreciate that
I just found your channel through the Pople's, and subbed.
Mighty fine job done! Man that looked ever so tasty!
Thanks for watching! It was/is good, it's gumbo season and it's getting used up fast.
Looks good
Looks awesome. Will try it out next week. It’s hard to find good Cajun food here in Houston. I want some good taso for my jambalaya and beans.
The double zero is how fine the grind is.
Just made me a pot o' beans with tasso, andoullie, and chicken sausage... I guar-un-tee!!!
Thanks! Been trying to find someone to ship Tasso ham to me in Alaska. Now, I have a better solution. Make it myself!
Hey Rob I would love it if you would make a crawfish etouffee!
Look so delicious new friend
G'day mate, looks really tasty thanks for sharing. New sub here. God bless you.
Thanks for watching!
What good is a recipe that uses ready-made spice mixes, which are available only in certain areas? Much better if it used mono spices instead.
Dan sent me over. Need some of those good sausage seasoning.
targil.com/ They ship, I sent Dan the Art's #3
At 2:45 you can see the cuts of pork are layered nicely with fat rather than a long stretch of the same muscle. Looks almost like a big pork sashimi slice. That's a good habit to make when copying this video.
Where can you buy Art's Andouille seasonings. I have searched the internet and can't find it anywhere. Can you help? Thanks Glenn
You can order it here, Targills is a local spice company that makes many seasonings for stores and individuals/creators. I'm not affiliated with them, I just use their products. targil.com/shop#!/Arts-Andoullie-Seasoning/p/611894825/category=160577553
Good upload👌👌stay conneced
Where so u buy the arts seasoning
The link is in the description, Thanks for watching!!
What kind of wood did you use in the smoker?
I used pecan pellets and I also use pecan on the offset. You can pick the smoke flavor profile you like, I also like hickory.
I'm trying this brine as we speak
I am new. Can you post the recipe. Please
Have to make it can't buy it where I live.
Hi Susie from OWH. I came over from the channel shout out and subscribed. I also do channel shout out every month on the 23rd. Hope to see you.
Heavy?
Recipe
Followed fs