Tasso Smoked Seasoning
Yield 5 -6 LBS
1 - 7 - 10 LBS CURED PICNIC HAM
DRY SEASONINGS MIXTURE
1 TBSP BLACK PEPPER
1 TBSP WHITE PEPPER
2 TBSP CAYENNE PEPPER
1 TBSP SALT
2 TBSP SPANISH PAPRIKA
3 TBSP GRANULATED GARLIC
2 TBSP ONION POWDER
3 TBSP BROWN SUGAR
Cut strips of meat 3 - 4 inches long by 2 - 3 inches wide and 3/4 inch thick. Coat the strips of pork generously with the dry seasonings mix. Skewer meat with a metal smoking rod and arrange so that a good flow of smoke can reach all sides evenly (an open grate can be used instead of rods). Hang tasso in the smoker and smoke at 150F for 5 - 6 hours. Meat should be slightly moist and completely smoked throughout.
Shoulder bone can also be smoked along with the tasso. These bones can be used in Red Beans, White Beans, Gumbo and other dishes.
Use as seasoning for other dishes.
Tasso is probably the most important smoked meat seasoning used in a Cajun cooking. Tasso is a highly seasoned slice of smoked pork shoulder (along with any extra scraps and pieces of pork). It is used as the primary smoked flavor for many traditional Cajun dishes. The best tasso is slightly dryer than a regular smoked ham however, not as dry as a jerky. It also has a lite sweet taste and is about twice as hot (Cayenne or Tabasco Pepper Seasoned) as regular smoked sausage.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.