Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: bbqchef on November 07, 2013, 07:13:53 AM
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Tasso is heavily seasoned and smoked lean pork. It is a common ingredient in Cajun and Creole cooking but is difficult to find outside of Louisiana. Finely chopped, it is used to flavor beans, eggs, pasta, rice, grits, soups and jambalaya. Although sometimes thinly sliced and served as an appetizer similar to Prosciutto, Tasso is generally too strong and salty to eat alone. It can be stored, tightly wrapped, for one week in the refrigerator or frozen for up to three months.
1 1/4 pounds boneless country style ribs (or sliced pork butt)
1/2 cup Worcestershire sauce
1 tablespoon Louisiana-style hot sauce
Cure:
1/2 cup coarse kosher salt
3 tablespoons dark brown sugar
1 tablespoon freshly ground black pepper
2 teaspoons paprika
1/2 teaspoon pink salt
Seasoning:
3 tablespoons coarse kosher salt
2 tablespoons ground cayenne
2 tablespoons freshly ground black pepper
2 tablespoons granulated garlic
1 tablespoon paprika
1 tablespoon cinnamon
1 tablespoon brown sugar
1 teaspoon white pepper
Combine the Worcestershire and hot sauce in a non-reactive container. Add the pork and marinate for 30 minutes. While the pork is marinating, combine the cure ingredients in a small bowl. Remove the pork from the marinade and discard the marinade.
Drain the pork and liberally coat with the cure ingredients, cover and refrigerate overnight. The next day rinse the cure from the pork.
Combine the seasoning ingredients in a small bowl. Stir well to combine. Liberally coat all the surfaces of the pork. Place the pork on a cooling rack over a sheet pan. Cover and refrigerate at least three days. Remove the pork from the refrigerator. (Add more seasoning if desired.)
Prepare the smoker for 225 degrees F. cooking. Smoke the pork for two to three hours or to an internal temperature of 170 degrees F.
(Chef’s note: This Tasso is very salty – at least to my taste – so you may want to reduce any other salt in your recipe.)
(http://i1166.photobucket.com/albums/q616/bbqchef/marinatedtasso.jpg)
Boneless ribs going for a swim with Worcestershire & hot sauce
(http://i1166.photobucket.com/albums/q616/bbqchef/rubbed.jpg)
After curing, rubbed with the seasoning blend then it's off
to the fridge for three days to get happy.
(http://i1166.photobucket.com/albums/q616/bbqchef/finishedtasso.jpg)
After smoking for 2 1/2 hours on the Yoder, the Tasso is ready
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Too salty? What does that mean? :P
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Thank you for sharing your recipe for tasso Mike! I love Cajun food and this tasso recipe will bump up my forays into Cajun cuisine considerably. ;)
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That looks great - have not heard of tasso before - this one is definitely in my recipe book!
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Tasso. Is good food! I still have a vacuum sealed and frozen package I got for Rick (NEPAS) Some time ago. With colder weather arriving, I may be using this up, soon.
Art
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That looks great, I like using the Worcestershire sauce idea. I have made Tasso but never cured it, just wet down with red wine vinegar and put as much Cajun seasoning on it that will stick, in the fridge overnight then smoke it. I like it in red beans and rice. Here is a good link to a recipe http://www.nolacuisine.com/2005/11/03/homemade-tasso-recipe/ Thanks for posting your recipe! Don
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That looks excellent and thanks for posting the recipe!
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I can think of so many things that would be good in! Great looking Tasso chef!
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Thumbs up on the Tasso!