Tasso

Recipe By     : Alex Patout (Contributed by Kit Anderson)
Serving Size  : 1    Preparation Time :0:00
Categories    : Uncategorized

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      10 pound      boneless pork butt
   5      tablespoons   salt
   5      tablespoons   cayenne pepper
   3      tablespoons   freshly ground black pepper
   3      tablespoons   white pepper
   2      tablespoons   paprika
   2      tablespoons   cinnamon
   2      tablespoons   garlic powder

Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long. Mix together the seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray. Cover with plastic wrap and refrigerate at least overnight (preferable a couple of days).

Prepare your smoker. Place the pork strips on a grill or rod and smoke until done, 5-7 hours. Don't let the smoker get too hot. Remove the meat and let it cool completely, then wrap well in plastic and foil. The tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well.

Posted to the AZstarnet BBQ Mailing List by Kit Anderson <kitridge@bigfoot.com> on Jul 23, 1998.


TASSO 
 Yield: 2 1/2 pounds

 2 Tablespoons salt 
 1 1/2 Tablespoons black pepper 
 1 1/4 Tablespoons cayenne pepper 
 5 Tablespoons paprika 
 1 Tablespoon granulated garlic 
 1 1/2 Tablespoons granulated onion 
 1 Tablespoon onion powder 
 2 1/2 pounds lean boneless pork shoulder butt

 Cut the meat into 1-inch thick (4 to 5 ounce) slices. In a mixing
 bowl, combine the salt, black pepper, cayenne, paprika, garlic,
 granulated onion and onion powder. Dredge each piece of pork in
 the spice mix.  Press the spice mix well into each piece.  Pack
 the tasso in plastic wrap, about four to a pack.  Refrigerate for
 a minimum of 3 days or up to 1 week.

Gumbo Page

Tasso, a highly seasoned, intensely flavored smoked pork, adds a wonderful flavor to a
     variety of dishes, from soups to jambalaya to pastas and seafood dishes. Easily
     obtainable in Louisiana or by mail order (see my sources link), but fun to make
     yourself. Here is Chef Alex Patout's recipe:

          8-10 pounds boneless pork butt 
          5 tablespoons salt 
          5 tablespoons cayenne pepper 
          3 tablespoons freshly ground black pepper 
          3 tablespoons white pepper 
          2 tablespoons paprika 
          2 tablespoons cinnamon 
          2 tablespoons garlic powder or granulated garlic 

     Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4
     inches long. Mix together the seasonings and place in a shallow pan. Roll each strip of
     pork in the seasoning mixture and place on a tray. Cover with plastic wrap and
     refrigerate at least overnight (preferable a couple of days).

     Prepare your smoker. Place the pork strips on a grill or rod and smoke until done, 5-7
     hours. Don't let the smoker get too hot. Remove the meat and let it cool completely,
     then wrap well in plastic and foil. The tasso will keep well in the refrigerator for up to
     10 days, and it also freezes very well.






