Tasso

Tasso Recipe - A Delicious Pork Dish from the USA

Region / culture: USA | Preparation time: 1 week | Cooking time: 12 hours | Servings: 8-10

Introduction

Tasso is a highly seasoned and smoked pork that is a staple in Cajun cuisine. It is typically used as a seasoning meat in dishes such as gumbo, jambalaya, and red beans and rice. The process of making tasso involves curing the pork in a brine, then rubbing it with a flavorful spice mixture before smoking it to perfection.

History

Tasso originated in Louisiana, where it was developed by Cajun and Creole cooks as a way to preserve pork. The word "tasso" is believed to come from the Spanish word "tasajo," which means dried meat. Tasso was traditionally made with pork shoulder or butt, which were readily available and affordable cuts of meat.

Ingredients

1 x 10 lb (4.54 kg) pork butt roast

Brine

1.75 cup curing salt
1.5 cup granulated sugar
1 tbsp cayenne pepper
2 tbsp onion powder
2 tbsp garlic powder
1 gallon water

Rub

2 tbsp ground mace
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp smoked paprika
1 tbsp dried sage
1 tbsp dried thyme
1 tbsp honey

How to prepare

In a medium bowl, combine salt, sugar, pepper, onion powder, garlic powder, and water.
Mix until the salt and sugar are dissolved in the water.
Pour the brine over the pork.
Allow the pork to soak in the brine for one week in the refrigerator.
Remove the pork from the brine, then discard the brine.
Rinse and pat dry the pork.
Heat an outdoor smoker to 200 to 225°F (107°C).

Rub

In a medium bowl, mix together all the ingredients.
Evenly coat the pork with the rub and work it in with your fingers.
Place a roasting rack in a drip pan and lay the meat on the rack.
Smoke at 200 to 225°F (107°C).
Smoke for 12 hours, or until the internal pork temperature reaches 160°F (71°C).

Variations

Try using different spices in the rub, such as cumin, coriander, or chili powder.
Use different cuts of pork, such as pork loin or tenderloin, for a leaner version of tasso.

Cooking Tips & Tricks

Make sure to allow the pork to soak in the brine for at least one week to ensure it is properly cured.

- Use a good quality smoker and maintain a consistent temperature throughout the smoking process.

- Don't rush the smoking process - slow and low is the key to achieving tender and flavorful tasso.

Serving Suggestions

Serve tasso sliced thinly on a charcuterie board, or use it as a flavorful addition to soups, stews, and pasta dishes.

Cooking Techniques

Smoking

Ingredient Substitutions

If you can't find curing salt, you can use kosher salt instead. You can also adjust the amount of cayenne pepper in the brine to suit your taste preferences.

Make Ahead Tips

Tasso can be made ahead of time and stored in the refrigerator for up to a week, or frozen for up to three months.

Presentation Ideas

Slice the tasso thinly and arrange it on a platter with pickles, olives, and cheese for a beautiful and delicious appetizer spread.

Pairing Recommendations

Pair tasso with a crisp white wine or a cold beer to complement its smoky and spicy flavors.

Storage and Reheating Instructions

Store leftover tasso in an airtight container in the refrigerator for up to a week. To reheat, simply slice and pan-fry until heated through.

Nutrition Information

Calories per serving

Calories: 180 per serving

Carbohydrates

Carbohydrates: 2g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Iron: 2mg per serving

Vitamin C: 1mg per serving

Alergens

Contains: None

Summary

Tasso is a high-protein, low-carb dish that is rich in flavor and perfect for adding a Cajun kick to your favorite recipes.

Summary

Tasso is a flavorful and versatile ingredient that adds a taste of the South to any dish. Whether you use it as a seasoning meat or enjoy it on its own, tasso is sure to become a favorite in your kitchen.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a sultry summer afternoon, and I was visiting my dear friend, Marie, in New Orleans. The air was thick with the scent of spices and the sounds of jazz music filled the streets. Marie led me into her cozy kitchen, where she pulled out a slab of pork that had been rubbed with a mixture of herbs and spices.

"This is tasso," she explained, as she sliced the meat into thick strips. "It's a Cajun specialty that's typically made from the shoulder of the pig. It's cured and smoked, giving it a rich, smoky flavor that's perfect for adding depth to soups, stews, and gumbo."

As I watched her work, I was mesmerized by the care and precision she put into every step of the process. She explained how the meat needed to be seasoned just right, then left to cure for several days before being smoked over hickory wood for hours on end.

I couldn't wait to taste the finished product, and when it was finally ready, I was blown away by the incredible depth of flavor. The tasso was tender and juicy, with a perfect balance of heat and smokiness that lingered on my tongue.

Marie smiled as she watched me savor every bite. "I learned this recipe from my grandmother," she said. "She used to make tasso for our family every year during the holidays. It was always the star of the meal, and everyone would gather around the table, eager for a taste."

I was so inspired by Marie's passion for cooking and her dedication to preserving her family's culinary traditions that I knew I had to learn how to make tasso myself. I begged her to teach me, and she gladly agreed.

Over the next few days, Marie patiently guided me through the process of making tasso from start to finish. We spent hours in the kitchen, chopping, seasoning, curing, and smoking the meat until it was just right.

As we worked, Marie shared stories of her grandmother and the many recipes she had passed down through the generations. She told me about the importance of using fresh, quality ingredients and taking the time to cook with love and care.

By the time we were finished, I felt like I had been initiated into a sacred culinary tradition. I had learned not just how to make tasso, but also the value of preserving family recipes and the joy of sharing them with others.

Since that day in New Orleans, I have made tasso many times for my own family and friends. Each time I prepare it, I am transported back to that hot summer afternoon in Marie's kitchen, surrounded by the sights, sounds, and smells of the vibrant city.

I am grateful to Marie for sharing her knowledge and passion with me, and for inspiring me to continue exploring the culinary traditions of my own family. Making tasso has become a way for me to connect with my roots, honor my heritage, and create new memories with those I love.

And so, as I sit down to enjoy a steaming bowl of gumbo, with tender chunks of tasso adding depth and flavor to every bite, I am filled with gratitude for the gift of this recipe and the stories it carries. It is a reminder of the power of food to bring people together, to nourish the body and soul, and to keep alive the memories of those who came before us.