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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 24, 2007
Made this for large brunch. It was absolutely wonderful. I could not find curing salt and was told by butcher that I could use salt without iodine which I did with success. Will make this recipe again and again and have already shared the recipe. Thanks
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Reviewer:

Judy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 27, 2006
Hubby is a big grill/smoker kind of guy. He has tried several tasso recipes and this is by far the best!! He makes his own tasso to use in several Cajun recipes that call for tasso as it isn't something we can find in the stores here in WV. The meat is tender and flavorful. Use the bones to cook your favorite greens in....yum!!
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2 users found this review helpful

Reviewer:

WVJBEAN
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Cooking Level: Expert
Home Town: Hyattsville, Maryland, USA
Living In: Shepherdstown, West Virginia, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 14, 2003
this was wonderful, but tasted slightly on the salty side. The meat was tender and juicy and made great sandwiches.
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2 users found this review helpful

Reviewer:

NIKILAS
Cooking Level: Expert
Home Town: Jefferson City, Missouri, USA
Living In: Russellville, Missouri, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 13, 2003
I smoked a five pound blade in shoulder roast last weekend. It took less than 4 hours to get the internal temperature to 160 degrees. I pulled it off of the smoker and it was the best, juiciest ham I've ever had. Tasso is traditionally smoked until it is so dry and concentrated that it's rarely eaten by itself. I was able to get Morton meat cure at our grocery near the salt. I wasn't able to find smoked paprika, so I added plain. And I used Mrs. Butterworth's maple flavored syrup instead of honey. My family loves it!
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17 users found this review helpful

Reviewer:

IBNATIVE
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