Comments on: Homemade Tasso Recipe

By: Robert Donohue

Robert Donohue — Tue, 04 Mar 2008 20:08:18 +0000

A couple of other recipes say to rinse the spice off before smoking and pat dry. I noticed in your picture it looked like the spice was still there. I used a Smokin Tex and believe me, you can get all the smoke on it you want. Your thoughts?

By: pietro bolla

pietro bolla — Mon, 24 Dec 2007 04:36:19 +0000

great recipe. looks like I got close to makin this stuff on accident once when I overdid some porkribs

By: Tanya Hicks

Tanya Hicks — Thu, 08 Mar 2007 18:20:30 +0000

I *LOVE* your Red Beans & Rice recipe. It’s a hit with the family. Just FYI…I found this website while searching for a grocery store that sells Tasso. I have not tried it yet, but it seems like it’s a pretty good place to order from. http://www.pochesmarket.com/

By: Bob G.

Bob G. — Mon, 29 Jan 2007 19:10:13 +0000

Great tasso recipe - I used a whole boneless pork loin (10 lbs) cut into pieces 10″x2″x1″. Next time, I’ll cut the salt a bit and increase the cure time to 5 days. Used a modified Brinkman smoker - there’s plenty of resources on how to improve the performance of the Brinkman on the web. Now I just have to make the tasso, sausage and chicken jambalaya for the Super Bowl!

By: Eve Sidoran

Eve Sidoran — Sun, 24 Dec 2006 01:11:44 +0000

I can’t wait to try this receipe. I want to make shrimp and grits and the ingredients calls for tasso. Will let you know how it turns out!

By: Bruce

Bruce — Tue, 28 Nov 2006 05:52:15 +0000

Does anybody know where I can get andouille in New Zealand

By: james

james — Fri, 01 Sep 2006 08:55:31 +0000

dude, this is killer!!! im studying to be a chef in NZ (new zealand) and and doing a cajun/creole style restaurant for a project that i have to do, but this is something that i think that would be big here as well as people here are into homekill meat and using naturally homegrown flavours!!! its interesting to see how tasso and andouille is made, as id love to try and replicate it here, with the help of my lecturers though!!!! Anyway the site is uber helpful!!!!!!! cheers!!!!
james

By: patricia wallace

patricia wallace — Wed, 21 Dec 2005 15:40:04 +0000

I’m glad to get this recipe -My granddaughter in Seattle, WA LOVES tasso. I bought some at Leo’s in Galvestin some years back and mailed it to her (for graduation present - it is ratheer expensive to do it that way, I’ll bet this is really good.