How to Make Tasso, From Home Production of Quality Meats and Sausage

pork shoulder

🥗Healthier: turkey breast

💰Cheaper: pork loin

Turkey breast is leaner, while pork loin is a less expensive cut.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: none

Smoked paprika provides a smoky flavor without the additives.

Welcome to the meat shop. Today we're making tasso from the book 'Home Production of Quality Meats and Sausage' by Stanley and Adam Marinsky.

Cut the pork butts against the grain into one-inch thick strips, removing excess fat.

Mix the seasoning and coat the strips on both sides.

Place the coated strips in a container and refrigerate for two days.

After two days, remove the tasso from the refrigerator and hang it up to dry for two to three hours.

Smoke the tasso until it reaches a fully cooked temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary