I'm currently smoking another batch. This is the second time I've followed this recipe. Primal Cajun is 100% spot on with this recipe. Don't change anything, don't "modify" it. Just follow this man's guidance!
You can order it here, Targills is a local spice company that makes many seasonings for stores and individuals/creators. I'm not affiliated with them, I just use their products. targil.com/shop#!/Arts-Andoullie-Seasoning/p/611894825/category=160577553
Saw the seasoning you sent Mr. Dan at Home in the Sticks. He sent me over. Looks like you got some good cookin going on here. Looking forward to seeing what you got goin on. Merry Christmas to you!
At 2:45 you can see the cuts of pork are layered nicely with fat rather than a long stretch of the same muscle. Looks almost like a big pork sashimi slice. That's a good habit to make when copying this video.
I never knew you could make your own Tasso so easily. My Paul Prudhomme cookbook calls for Tasso for my jambalaya but I have never seen it in the grocery store and he suggested an alternative of Cure 81. Well, now ol' Norm knows how to make Tasso at home. You can't stop me now. Thanks for the recipe.
I'm currently smoking another batch. This is the second time I've followed this recipe. Primal Cajun is 100% spot on with this recipe. Don't change anything, don't "modify" it. Just follow this man's guidance!
I love This recipe I've made it twice and I'm stocked up for winter.
Garde don', sha! You know how to pass a good time.
Looks very good. I can't seem to find the Andouille seasoning on their website
I just found your channel through the Pople's, and subbed.
Thanks for the recipe tutorial! I'll go "heavy" on the seasoning. 😁
The double zero is how fine the grind is.
Mighty fine job done! Man that looked ever so tasty!
Thanks for watching! It was/is good, it's gumbo season and it's getting used up fast.
Dat looks so good! Thanks for sharing!
Hey Rob I would love it if you would make a crawfish etouffee!
Very nice recipe 👍👍🔔
Thanks for watching!!
Great video - thanks for sharing!
G'day mate, looks really tasty thanks for sharing. New sub here. God bless you.
Thanks for watching!
What good is a recipe that uses ready-made spice mixes, which are available only in certain areas? Much better if it used mono spices instead.
Oh man. This recipe is a sure enough keeper! I wish I had this a week ago, just in time for Veterans Day.
Take care,
Sapper Rob
Dan sent me over. Need some of those good sausage seasoning.
targil.com/ They ship, I sent Dan the Art's #3
Look so delicious new friend
Where can you buy Art's Andouille seasonings. I have searched the internet and can't find it anywhere. Can you help? Thanks Glenn
You can order it here, Targills is a local spice company that makes many seasonings for stores and individuals/creators. I'm not affiliated with them, I just use their products. targil.com/shop#!/Arts-Andoullie-Seasoning/p/611894825/category=160577553
Have to make it can't buy it where I live.
Recipe
Well done brother, I'm gonna have to give this a try!!! That's some sure enough good seasoning for beans and greens!! Looking good!!! Dan
You need this seasoning, I got your message and will respond in a few.
Love tasso!
Saw the seasoning you sent Mr. Dan at Home in the Sticks. He sent me over. Looks like you got some good cookin going on here. Looking forward to seeing what you got goin on. Merry Christmas to you!
Thanks for coming over!!
A seasoning meat! I've never heard that before. Looks delicious!
Hi Susie from OWH. I came over from the channel shout out and subscribed. I also do channel shout out every month on the 23rd. Hope to see you.
At 2:45 you can see the cuts of pork are layered nicely with fat rather than a long stretch of the same muscle. Looks almost like a big pork sashimi slice. That's a good habit to make when copying this video.
C’est Si Bon!!! That was the easiest Taso recipe yet!!! Definitely gonna try it out...👍🏾
I am new. Can you post the recipe. Please
I never knew you could make your own Tasso so easily. My Paul Prudhomme cookbook calls for Tasso for my jambalaya but I have never seen it in the grocery store and he suggested an alternative of Cure 81. Well, now ol' Norm knows how to make Tasso at home. You can't stop me now. Thanks for the recipe.
I hope you give it a try, it's worth the time to make a large batch and freeze it.
Thank you sir!
Followed fs
I have to make my own tasso since I left my home in big mamou years ago. Thank you sir
I'm from mamou as well. I'm making boudin too. Not Tboys but it'll do
Looks delicious.
Oh wow this is super mouthwatering
Thanks, it's like spicy pork jerky. Thanks for watching.
Looks very good.
Thanks! Been trying to find someone to ship Tasso ham to me in Alaska. Now, I have a better solution. Make it myself!
What kind of wood did you use in the smoker?
I used pecan pellets and I also use pecan on the offset. You can pick the smoke flavor profile you like, I also like hickory.
Where so u buy the arts seasoning
The link is in the description, Thanks for watching!!
Subscribed. I'm from texarkana originally. Just moved up north. Missin me some dat creole . Looks amazing!
Just made me a pot o' beans with tasso, andoullie, and chicken sausage... I guar-un-tee!!!
Looks awesome. Will try it out next week. It’s hard to find good Cajun food here in Houston. I want some good taso for my jambalaya and beans.
Looks good
I'm trying this brine as we speak
Great video! Thanks!
Thank you for doing these videos!
Your Welcome! I'm just spreading the real way we cook vs the junk you see on most cooking shows. Thanks for watching.
Just right down the road from ya brother!
Your tasso looks awesome!
Heavy?
Still the best tasso video on UA-cam. 👍
Appreciate that