What is "tasso" ???
Ann Wold
http://www.webcom.com/~gumbo/recipe-page.html
Tasso.
Tasso is a very highly seasoned lean pork butt, used as a seasoning meat. It has an
intense, delicious flavor, and a little goes a long way. I suppose you could substitute
smoked ham, but you will not get remotely the same flavor. You can obtain tasso from a
few mail-order sources, but if you have a smoker you can make it yourself.
Recipe for Tasso:
TASSO
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.
Mail order sources:
Chef John Folse and Company, (800) 256-2433.
Owned and operated by Chef John Folse, of Lafitte's Landing Restaurant in
Donaldsonville, LA. Andouille, tasso, smoked sausage, spicy turkey, etc.
K-Paul's Cajun Sausages, (800) 654-6017
Andouille, tasso. Chef Paul Prudhomme.
Comeaux's, (800) 323-2492.
Andouille, tasso, boudin, hogshead cheese
Richard Thead
: 8-10 pounds boneless pork butt
: 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.
I have a real concern about this recipe. This is a product that is
slow smoked(<140F), and yet I see no mention of any type of cure.
It is dangerous to use fresh pork for this recipe. I recommend
using pickled pork which you can make easily. Follow the trimming and
cutting instructions above, and then refrigerate the meat chunks in
the following brine for at least 3 or 4 days:
5 quarts cold water (~38F)
1/2 lb kosher salt
5 oz Prague Powder #1
Then proceed with the recipe as printed.
It really is an excellent looking recipe. I plan to try it the next
time I do tasso (just did 5 lbs around July 4th--along with my 10 lbs
of andouille). I might leave out the cinnamon, though.
Rick
--
+-------------------------+---------------------------------------------+
| Richard Thead | Verbosity leads to unclear, inarticulate |
| S/W Eng. Specialist | things -- Dan Quayle |
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Cindy Schwartz
>Hi all! Just got a recipe last night for a pasta dish that called for
>1/4 pound of tasso. I don't have a clue as to what this is. Can anyone
>help? BTW if I like it when I fix it, I'll post the recipe. (I have to
>test it first! ;) )
Tasso is used a lot in cajun cooking and is highly seasoned lean pork
butt. It is marinated, cured and hickory smoked. Tasso is used to
transfer seasoning and smoke flavor to other foods such as vegetables,
gumbos and soups. There are many mail-order sources for Tasso and
other cajun and creole foods.
Comeaux's at 800 323-2492 sells Tasso for $5.49 for one pound.
Also:
K-Paul's Cajun Sausages at 800 654-6017
Chef John Folse and Co. at 800 256-2433
Cindy Schwartz csch...@earthlink.net Yorba Linda, CA
bruce bowser
> The following is taken from the The Creole/Cajun Recipe Page, if you have netscape:
> http://www.webcom.com/~gumbo/recipe-page.html
> Tasso.
> Tasso is a very highly seasoned lean pork butt, used as a seasoning meat. It has an
> intense, delicious flavor, and a little goes a long way. I suppose you could substitute
> smoked ham, but you will not get remotely the same flavor. You can obtain tasso from a
> few mail-order sources, but if you have a smoker you can make it yourself.
>
> Recipe for Tasso:
> TASSO
>
> 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:
> 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.