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Ingredients
- 1 lb (7-10) cured picnic ham
- 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 pwdr
- 3 Tbsp. Brown sugar
Directions
- If you are looking for a recipe, this is the one I have used many times, here it is; Yield 5 -6 LBS
- 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 which a good flow of smoke can reach all sides proportionately (an open grate can be used instead of rods). Hang tasso in the smoker and smoke at 150F for 5 - 6 hrs. Meat should be slightly moist and completely smoked throughout.
- Alternate Method: Shoulder bone can also be smoked along with the tasso.
- These bones can be used in Red Beans, White Beans, Gumbo and other dishes.
- Plate Presentation: Use as seasoning for other dishes.
- Chef's Notes: 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 pcs 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 warm (Cayenne or possibly Tabasco Pepper Seasoned) as regular smoked sausage.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 135g | |
| Calories 395 | |
| Calories from Fat 37 | 9% |
| Total Fat 4.37g | 5% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7015mg | 292% |
| Potassium 1162mg | 33% |
| Total Carbs 91.91g | 25% |
| Dietary Fiber 14.7g | 49% |
| Sugars 53.65g | 36% |
| Protein 10.39g | 17% |
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