Jambalaya Recipe? - Page 3

n_touch

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In reply to Al Bula • 11:22p, 7/14/20

Ocean Of Funk said:
MichaelJ said:
Unless you live in NOLA, good luck finding tasso

my local HEB has this available for pick up tomorrow. Is this legit?

Use it all the time in Jambalaya, Cabbage and beans

Phrasing

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10:17a, 7/15/20

AG

I know I can use google - but I prefer asking you peeps - what's differentiates Tasso from other smoked pork sausages?

schmellba99

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In reply to Phrasing • 10:43a, 7/15/20

AG

Phrasing said:
I know I can use google - but I prefer asking you peeps - what's differentiates Tasso from other smoked pork sausages?

Tasso is the front shoulder of a hog, and it is only cured for a short time before being hot smoked until cooked through. Normal cured ham is cured for much longer and cold smoked. Between that and the seasonings, it is just a different overall flavor profile than your run of the mill ham that is used in sausage.

MichaelJ

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In reply to schmellba99 • 1:49p, 7/15/20

AG

schmellba99 said:
Phrasing said:
I know I can use google - but I prefer asking you peeps - what's differentiates Tasso from other smoked pork sausages?
Tasso is the front shoulder of a hog, and it is only cured for a short time before being hot smoked until cooked through. Normal cured ham is cured for much longer and cold smoked. Between that and the seasonings, it is just a different overall flavor profile than your run of the mill ham that is used in sausage.

I thought it was ham? But yes smoked/seasoned

schmellba99

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In reply to MichaelJ • 10:11a, 7/16/20

AG

MichaelJ said:
schmellba99 said:
Phrasing said:
I know I can use google - but I prefer asking you peeps - what's differentiates Tasso from other smoked pork sausages?
Tasso is the front shoulder of a hog, and it is only cured for a short time before being hot smoked until cooked through. Normal cured ham is cured for much longer and cold smoked. Between that and the seasonings, it is just a different overall flavor profile than your run of the mill ham that is used in sausage.

I thought it was ham? But yes smoked/seasoned

Tasso is the front shoulder, but i think any large cut off of a pig is almost universally referred to as "ham".

Rattler12

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In reply to MichaelJ • 3:39p, 7/17/20

MichaelJ said:
schmellba99 said:
Phrasing said:
I know I can use google - but I prefer asking you peeps - what's differentiates Tasso from other smoked pork sausages?
Tasso is the front shoulder of a hog, and it is only cured for a short time before being hot smoked until cooked through. Normal cured ham is cured for much longer and cold smoked. Between that and the seasonings, it is just a different overall flavor profile than your run of the mill ham that is used in sausage.

I thought it was ham? But yes smoked/seasoned

If it is unavailable in your area it's pretty easy to make and there are some good recipes for it on the Googles

MichaelJ

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In reply to Rattler12 • 4:52p, 7/17/20

AG

Rattler12 said:
MichaelJ said:
schmellba99 said:
Phrasing said:
I know I can use google - but I prefer asking you peeps - what's differentiates Tasso from other smoked pork sausages?
Tasso is the front shoulder of a hog, and it is only cured for a short time before being hot smoked until cooked through. Normal cured ham is cured for much longer and cold smoked. Between that and the seasonings, it is just a different overall flavor profile than your run of the mill ham that is used in sausage.

I thought it was ham? But yes smoked/seasoned
If it is unavailable in your area it's pretty easy to make and there are some good recipes for it on the Googles

I might have to look in to that - right now I'm working on Jowl bacon -

austinag1997

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7:34p, 7/17/20

AG

Savoie's Tasso is great. Can't remember if that is from Laplace or Oppelosas. Good stuff.