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

[@jimmyarbutus2555]

Duncan, Greetings from St Paul Alberta. We also have something similar that we use in the local geographic location up here. The recipe is slightly different as we tend to use what is locally available. We didn't allow our families to be run off to Louisiana during the expulsion of French people form Acadian Canada. But being Frenchies we felt compelled to sneak around and hid like a scared cat out here in Alberta. Alsao we don't make up names like Tasso to call our product. We just call it St Paul bologna.

[@sam-iz7mh]

Ok, so I’m a butcher in South Louisiana. Not a specifically cajun meat shop but all of our value-added things align to put folks diets. We got Tasso, smoked hocks, hogshead cheese, boudin, and so on. I bring this up because we make out Tasso with fresh ham and cut them into large chunks, make a garlic, thyme and sage brine (with curing salt) and then after the brine cake on those seasonings. Heavily smoked ofc but I wonder if either of our versions are considered authentic, or like many other cajun and creole recipes, has a loose definition to what the original was! Louisiana food culture is so weird I love it!

[@MikeK2100]

I am working on converting a Tasso Ham recipe that calls for three pounds of salt and 20 minute sit, into a recipe that will also make Tasso Bacon. Not available when I decided to make my own, but recipes for Tasso are plentiful now. I feel it is mainly the ingredients and the care put into it that makes it Cajun. My advice on finding out if it is Cajun is to have a Cajun taste it, as I did. I got declared the real deal and like a lot of foods, there is a great variation within Cajun recipes as Cajun's if they like things, find a way to make it their own.

[@skillitjohnson]

Duncan, Greetings from Baton Rouge, Louisiana. Take this same Tasso recipe and pass it through a kidney plate twice before mixing and stuffing in casings then smoke it with the Tasso and compare. This is the same as andouille without the thyme but tastes better. It will have that classic andouille chunky meat/fat combo. I spent my 1970’s youth in a local Italian grocery/meat market making all sorts of sausages and cured products. I absolutely love your channel and have purchased the Home Production and the 1001 sausage books and am experimenting weekly. THANK YOU!!!!

[@USA__2023]

First I've I've seen someone eat tasso plain LOL. It's great in red beans and shrimp and grits. Goes well in gumbo too.

[@Possumcods]

I used the link in the description to buy the book and also the sausage stuffer. They'll be here Wednesday. Friday I'll butcher one of my pig's put it in the refrigerator over night and have a full day of sausage Saturday. As always great video and thanks for all you do👍

[@duncanhenry]

That sounds like a awesome weekend. I hope you get to have a big ol meaty sausagy sunday supper my friend.

[@joshuajohnson4721]

Appreciate the tip of the hat to south Louisiana. As a native here we usually use cushion meat from the picnic for Tasso. Less fat but great flavor. Save that pork butt for sausage making.

[@duncanhenry]

Your welcome. There is loads of flavor down south that needs to make its way North West. I don't know though that cured creamy pork butt fat was pretty dang good.

[@LKMKully]

This looks like the ticket. Like you said in gumbo, beans, and maybe even in a thick, hearty soup of some sort. Great video as usual!!!

[@duncanhenry]

That is what I did with mine, stuck it in some beans with onions and peppers. It was a hit. Thanks MrLKMKully!

[@Adelaide1967]

That looks great for my ham and beans recipe. Can’t wait to make it

[@duncanhenry]

I put mine in a bean stew it was awesome.

[@USA__2023]

Try it in some new Orleans style red beans and rice.

[@jamessmith6371]

Holy cow that looks good!

[@primeribviking3688]

What a great idea. I wanted to do the whole marianski book on polish sausage. Like Julie and Julia edition of the whole book but haven't pulled the trigger on it. Just found your channel yesterday so I'll stick around and check the place out

[@duncanhenry]

I'd love to do their books cover to cover that would be so fun. I hope you like it thanks for giving it a look!

[@charlesa3374]

Great video! But it seems I have to buy the book to find the spice recipe/quantities. Maybe a bit more on specific spices and percentages of spices...any thoughts?

[@timothysteadham331]

Oh my god! I LOVE Tasso. It’s almost required for real gumbo much like doubanjiang is required for real mapo tofu. I didn’t realize that Tasso was so easy to make!! Thank you so much for doing this recipe!! I just bought the book using your affiliate link.

[@duncanhenry]

I'd never had it before, but ill be having it again. I can't say I have had map tofu, but I will take your word for it! I hope you get a chance to make it and enjoy. Thanks again Timothy!

[@jc5066]

Going to have to do this. So long since I've had Tasso.

[@duncanhenry]

Enjoy Jon!

[@warmsteamingpile]

I have cured and smoked pork butt but just a bacon cure without the extra spices. It was really good but I need to try this.

[@duncanhenry]

This was different for me too but it was really good.

[@mytime007]

I eat this almost daily, Maybe because i am cajun. I never put it in gumbo, hard to get the flavor or even notice it due to so much other stuff in it. It is good for beans, poboys, or just grab a chunk and it it like jerky (My fav). I make it different. I cut almost 90% or fat off, better to use boneless porkloin, cut it thinner, cure it like bacon with brown sugar and seasonings. It is basically hot bacon candy when you are done. Cheap and very good snack, Do not worry about vac sealing as it will not last long enough. You will continue to eat this daily as long as you have it.

[@duncanhenry]

lol don't worry about vac sealing it won't last long. I like that! It does sound that good!

[@603pr]

Some of these things I've never heard of looks like I buying a new book and getting to play with some new recipes

[@alwayshungry24]

you wont be disappointed. that book covers everything you need to know about meat and sausage making.

[@duncanhenry]

Its a good one Twin Pine Acres. Lots of different ideas to play with.

[@clayjr67]

I bought the book about six months ago, also went out and bought me a meet your maker 1.5 grinder it’s a beast you can do up to 15 pounds a minute, in about a bunch of other toys a dehydrator commercial jerky gun I had six butchers in my family and loved the atmosphere of a meat shop I grew up in one when I was a child, I really enjoy what you’re doing maybe I can send you a couple of my family recipes and maybe you could try one, to me here in America we smoked butts, and we cut them into pork steaks that’s what that looks like to me can’t wait to try the recipe and if you would be interested in me sending some of my family recipes give me a holler thanks enjoy what you’re doing God bless

[@duncanhenry]

Hey there Garage, thats awesome you are making your own products and keeping the trade alive. Ya i'd love to check out your recipes, if you send them to the email at www.dhcustomsausage.com ill check them out! Thanks again for watching keep up the smoking!

[@elizabethmoffett98]

If you don't want them that hard , will it be okay in a shorter time-frame? Also, can you use meat with bones in?

[@joealta3450]

1 inch? Not sure... Looks more like 2.54 cm.... At the 5 min mark... oh man! how do you hold back from braising that capo as steak!?!? Really impressed with your VacMaster (I think it's a VacMaster). I've been wanting a chamber machine for a long time. I just this week got myself a preowned Turbovac, and I love it... I now truly understand the difference the chamber machine makes. I'm pumped..... But that double-seal bar on both sides of your unit.... Oh baby! I wish I was this cool when I was in my 20's 🤣

[@duncanhenry]

I think if there wasn't any cure on it I may have seared those butt chops and ate them right then and there. haha It is a VacMaster and it has been a really good machine. Ya you will love your Turbovac, especially for your dry curing projects or marinating. I wish I was more into dry curing in my early 20's id have less regrets lol

[@alwayshungry24]

cool tks

[@duncanhenry]

Thanks again as always Joe

[@keithwilson9378]

wow im going stop buying my tasso its not the price of the tasso its the dam shipping and will add great job that looks just the tasso i always get and goes great in a jami or red beans and yes gumbo too i never put in a gumbo but just might give that a try . and too be honest i never knew was that easy too make i real i should of been looking for recipe

[@patfilipczak6888]

Man bean soup

[@duncanhenry]

Yup!

[@elizabethmoffett98]

Can you do meat with bone in

[@skillitjohnson]

Yes. We remove the coppa muscle for other uses then run the bone in pork butt through a ban saw at 1” then follow the recipe. Just remember to remove the gland located at the edge of the shoulder blade next to the coppa. It is located near the front armpit of a hog.

[@justinb8973]

Do you sell pork fat?

[@cayenneman08]

My brother...because I love you ands I know you are from Canada I give you a pass...but things down here are pronounced differently. Tasso is "tah-so", not "tass(like ass)-so". Andouille is "ahn(on)-doo-we", not "an-doo-we", and Boudin is "boo-dan", not "boo-din". I say this with love brother and I have a boo-din (just kidding) recipe that will blow your doors off and will share if you wanna contact me. Holla back.

[@joshuajohnson4721]

He ain’t wrong. French tends to fool around with vowel sounds. Jambalaya is pronounced JUMbalaya as well in French country.

[@joealta3450]

Seriously? His pronunciation? He doesn't just get "a pass".... He gets a gold star! C'mon... I don't want to get into it here but this channel is an homage to food culture, period. Duncan is doing great! I've seen him actually make meats more skillfully than others who might be able to pronounce the name better in their native tongue.

[@duncanhenry]

Lol no worries I appreciate the feedback. I did a short trip to Texas, Louisiana, and Mississippi in 2019 I hope to get back again and hopefully ill pick up the slang. I'd love to check out the boo-din haha recipe. The best way to send it is to the email on my website www.dhcustomsausage.com Thanks again Scott.

[@duncanhenry]

Thank you very much Joe, that is quite the compliment!