In germany, we have something similar called Kasseler. We typically eat it with dumplings made of potatoes, Sauerkraut, vegetables and a rich gravy. Try it out if you can.
I foraged through the freezer and found some tasso ham a year ago (using this recipe) and vacuum sealed. I've got a big ol' pot of beans cooking right now with andouille sausage and a big hunk of tasso. Smells great!! Thanks for the recipe.
Chef Tom ..... outstanding video...not just this one but every video u have done....love the way u explain the process and the reason to follow that process....also the fact that u make most of the spice mixes and rubs as opposed to a lot of store bought stuff ......keep up the fantastic work.....
Visiting London this week. Would love to see a “buckboard” bacon similar to what I am eating off the breakfast buffet. Looks very similar to Tasso, sliced thinner. This stuff is awesome!
Fell in love with Tasso at some friends' wedding. They had a grits bar and I'm not a fan of shrimp. Went with Tasso and cheese and have been craving more ever since. Will definitely try this recipe.
Looks good Chef. The Blackstone griddles are popular right now. I know you have something similar. I really don't care what you prepare but it is interesting seeing some of the various techniques for flattop cooking. Thanks and keep up the great videos.
I'm guessing you're not from Louisiana or Mississippi. Tasso rocks in Red Beans & Rice. Try it. You won't be sorry. There are recipes out there that don't call for smoke.....don't waste your time or money on these.
Chef Tom, any way to make cured pork ribs for sort of ham ribs or something? Maybe a play on a honeybaked ham but with a rack of ribs instead with a nice mustard sauce? Maybe a good easter recipe?
I may have missed it? What type/flavor of pellets did you use in the smoker? Recently we had our first dish of Tasso ham with grits! My-oh-My that was delicious. So great to come across this recipe. ~ Thanks ~
Chef Tom will it hurt to leave meat in the cure mixture over night & then rinse, season & smoke the next day or should I cure for 6hrs today rinse and season leave overnight and smoke tomorrow .
This is amazing. Thanks for posting!. I had to do a LOT of research to figure out how to make tasso, not having grown up in Louisiana. I love that you use allspice --- I do too, but it's rare to see it in recipes. I wet-cure mine, but I'll have to try your dry-cure technique. It's certainly quicker! Question: most recipes I've seen say to smoke it to around 170. Yours is 150. Is there a problem with the higher temp? Thanks chef!
I've never had Tasso, but this definitely has me interested. Since I've never had it, can anyone give me an idea of how sweet the meat normally is? I'm keto, so curious if I could just leave the sugar out and still get a tasty final product.
What I've always made didn't use sugar in the initial cure, just salt. Mine still tastes like you bought it in a Louisiana meat market. Once you get the allspice and marjoram on it I'm not sure how much the sugar would come through.
Can you give the name of the cure you use. It would be great if you would put this in the comments. I have to listen to your videos several times to get the names of these unusual ingredients as I am not familiar with them. This one I just couldn’t get
@Amyodov curing salt is definitely different than Himalayan salt and curing salts definitely introduce nitrates.thats the whole point to help kill bacteria.
Ask an old Cajun man if he has heard of any of those aromatics... I'm a Cajun chef . While I understand that this is a good flavor profile.. it's not Cajun or creole... There's a difference between something good.. and something honest...
![Natanael Cano - Amor Eterno [Official Video]](http://i.ytimg.com/vi/EO4prCs6WpM/mqdefault.jpg)
In germany, we have something similar called Kasseler. We typically eat it with dumplings made of potatoes, Sauerkraut, vegetables and a rich gravy. Try it out if you can.
TheBisbot that meal sounds amazing!
Recipe?
This is the simplest most straightforward recipe I’ve found. Thanks
I foraged through the freezer and found some tasso ham a year ago (using this recipe) and vacuum sealed. I've got a big ol' pot of beans cooking right now with andouille sausage and a big hunk of tasso. Smells great!! Thanks for the recipe.
What a great fkn video! Very informative and simple instruction, thank you so much
Chef Tom ..... outstanding video...not just this one but every video u have done....love the way u explain the process and the reason to follow that process....also the fact that u make most of the spice mixes and rubs as opposed to a lot of store bought stuff ......keep up the fantastic work.....
Can you do a video on how to make your homemade pork stock keep up the great videos
This was an awesome video dude very informative!!!
Visiting London this week. Would love to see a “buckboard” bacon similar to what I am eating off the breakfast buffet. Looks very similar to Tasso, sliced thinner. This stuff is awesome!
I like that you always pet your cut of meat when you're trimming haha
Fell in love with Tasso at some friends' wedding. They had a grits bar and I'm not a fan of shrimp. Went with Tasso and cheese and have been craving more ever since. Will definitely try this recipe.
Looks good Chef. The Blackstone griddles are popular right now. I know you have something similar. I really don't care what you prepare but it is interesting seeing some of the various techniques for flattop cooking. Thanks and keep up the great videos.
Again a dish and recipe I never heard before. Thank you for this nice video 👍👍👍
Tasso ham is a common ingredient in some Cajun staples; it's not a meal unto itself, that is why it is so spiced-up and diced so small.
Since you're on Tasso, how about Andouille? Or have you done that already?
I agree. An andouille video would be awesome!
Please! 🙏🏽🙏🏽🙏🏽🙏🏽
Wow looks amazing! Tiny bites of flavor!!
Never heard of Tasso Ham. I'll have to give this one a try.
I'm guessing you're not from Louisiana or Mississippi. Tasso rocks in Red Beans & Rice. Try it. You won't be sorry. There are recipes out there that don't call for smoke.....don't waste your time or money on these.
Excellent in potato soup… from south Louisiana
I've been growing a Chef Tom beard since October 1st and it's getting OUT OF HAND!!!
I think you mean OUT OF HAM
very awesome always wanted to make this
Thank You for this Chef I’ve got mine on the smoker now where I’m at in Indiana you can’t find Tasso Anywhere now I can just make my own 👊
Thanks for watching!
Chef Tom, any way to make cured pork ribs for sort of ham ribs or something? Maybe a play on a honeybaked ham but with a rack of ribs instead with a nice mustard sauce? Maybe a good easter recipe?
I want to make this and use in my hash instead of bacon!! Question: could you use smoked salt in the curing process??
respect ma dude!!!
I may have missed it? What type/flavor of pellets did you use in the smoker? Recently we had our first dish of Tasso ham with grits! My-oh-My that was delicious. So great to come across this recipe. ~ Thanks ~
Like ur teaching vids very much .
It’s delicious in grits, too, with shrimp! I had this dish in Charleston, SC at Virginia’s on King-it was phenomenal!! 👑🦐🍤
Thanks so much! I love Tasso in jambalaya but it’s impossible to find in Indiana. I’ve even shipped it from NOLA. Doing this for sure.
There is more one place you can get good authentic Tasso shipped to your location.
I'm digging the little curly cue long hair thing you got going on...oh, and also the ham looks really good too.
Garde don', sha! You know how to pass a good time.
I'm no novice at curing meats and I can attest that you know your stuff
Thank you for this very valuable information. You are a handsome man!
Great, now I have to make homemade tasso too. Doing jambalaya for Mardi Gras.
Beautiful! Got my sub Sir.
Chef Tom will it hurt to leave meat in the cure mixture over night & then rinse, season & smoke the next day or should I cure for 6hrs today rinse and season leave overnight and smoke tomorrow .
what brand of knives do you use? That slicing knife was cool.
What kind of knives do you use? They are incredibly sharp!
Thanks so much Chef, I'm a transplanted south Mississippi guy in northwest Georgia now, can't find Tasso (or good seafood) anywhere up here!
You can get some good authentic Tasso shipped to your location.
I'm assuming this will show up in future video, maybe jumbalaya or gumbo
You are legit dude! I wish my beard was not totally grey! Peace!
I smoke it until 140F internal, much more moist that way and still safe due to salt and curing salt. I smoke at 200F as well.
This is amazing. Thanks for posting!. I had to do a LOT of research to figure out how to make tasso, not having grown up in Louisiana. I love that you use allspice --- I do too, but it's rare to see it in recipes. I wet-cure mine, but I'll have to try your dry-cure technique. It's certainly quicker! Question: most recipes I've seen say to smoke it to around 170. Yours is 150. Is there a problem with the higher temp? Thanks chef!
Nice job on the taso. Could you of gone longer on your cure. I'm going to try this . Buying taso is expensive. Butts go on sale all the time.
Hey Chef Tom, what's the knife you are always using to butcher your meat?
Please do some Cajun pasta videos
When you're making your curing mixture, do you mean ounces by weight or by volume? 4:40
Good in red beans and rice.
would the spice rub be a good all purpose cajun rub? or best utilized for tasso ham?
Have you done any videos on sausage making???
evan stratigus hot links vid dude
I've never had Tasso, but this definitely has me interested. Since I've never had it, can anyone give me an idea of how sweet the meat normally is? I'm keto, so curious if I could just leave the sugar out and still get a tasty final product.
What I've always made didn't use sugar in the initial cure, just salt. Mine still tastes like you bought it in a Louisiana meat market. Once you get the allspice and marjoram on it I'm not sure how much the sugar would come through.
@@meatlast Thanks for the feedback!
Is it possible to cold smoke a bone in leg of lamb after it's been dry cured?
So with this technique the meat is not to hard more like when you buy smoke meat from stores?
How about your Jambalaya or Gumbo recipe as your next video???
Or red beans and rice?
Hey, if I don’t have a smoker, how can I cook my Tasso?
I use it in paella.
Would it work in a chili ? Thinking that would be pretty good.
Good in anything you want to ad smoke flavor to
Can you give the name of the cure you use. It would be great if you would put this in the comments. I have to listen to your videos several times to get the names of these unusual ingredients as I am not familiar with them. This one I just couldn’t get
LEM Backwoods cure. www.atbbq.com/lem-cure-4oz.html
Isn't the pink salt also introducing NA Nitrate?
If it is pink because it is Himalayan salt, it won’t introduce even any nitrites.
@Amyodov curing salt is definitely different than Himalayan salt and curing salts definitely introduce nitrates.thats the whole point to help kill bacteria.
Can you use a de-esser in post to contain the harsh sibilance please... 6k to 10k sounds over loaded...thanks
How about a Tasso Ham mac &cheese?
I expected more people in the comments lashing you for saying you don’t need curing salt if you don’t want to
what knife are you using?
M8 i love you videos!!! But can you Plz grill on a grill that most ppl have home!?!?!?!
I use a Weber Smokey Mountain for mine. Any smoker will do, even a cheap electric one.
no brown sugar in the cure ..??
1/4 cup cayenne?
Came across a video a while back on Barbacoa with Beef Cheeks. How about that?
How about a potato soup?
Think I made that in culinary school. I dont think we cut them into steaks tho. Js ok it doesn't matter
How to make Beef Tongue taco's 🤔
I like your beard
Ask an old Cajun man if he has heard of any of those aromatics... I'm a Cajun chef . While I understand that this is a good flavor profile.. it's not Cajun or creole... There's a difference between something good.. and something honest...
please use a glove on your left hand especially if wearing jewelry (ring).
wow that is a lot of white pepper woooooo strong stuff...