Homemade Tasso Recipe

Tasso is a smoky, spicy Southern cuisine that turns simple dishes into delicious food. Tasso is a secret ingredient of every chef in Southern dishes like gumbo, jambalaya, red beans, and rice. Tasso is a smoked meat piece that is heavily seasoned with flavors. It is used as a flavoring agent in many dishes. Traditionally Tasso is made from scrap after a hog boucherie, a butchering event famous in Cajun. During this event, no part of the animal went to waste and transformed into sausage or ham, seasoned with spices and smoked until it was brimming with flavor.

Now Tasso is made from pork trimmings left after more prized cuts were set aside. The pork was seasoned with garlic, cayenne, black pepper, and other spices and then smoked slowly until darkened. It is used in restaurants and home cooking to bring the taste of Cajun into their dishes. Tasso is used in soups, stews, pasta, or in eggs. It adds a rich Southern flavor to the dishes. If you want to add Cajun flavor to your dishes, use Tasso in your kitchen.

Key Take Aways

Tips before you start making Tasso

Tasso is simple but its process needs patience and planning. To balance spice and smokiness leave the meat for a long time. Once you have completed all the processes a batch of homemade Tasso is ready to use. Before you start, the following are some tips to keep in mind for the perfect Tasso:

• Give time to cure properly
• Balance the Cayenne Pepper
• Use the right cu

Give time to cure properly

Give the meat time to cure properly if you want the perfect Tasso. After applying the spice, leave the meat for three days in the refrigerator. At this time, seasoning penetrates the meat and then it is ready to coke.

Balance the Cayenne Pepper

Cayenne pepper is the main part of the spice that gives Tasso its signature flavor. So, it’s important to balance the Cayenne pepper. State with a small amount and adjust it later by adding more. If you want to elevate the boldness of your food without making it hot, taste it and add it to your spices before applying it to the meat.

Use the right cut

Use the right cut of pork, commonly pork shoulder or butt is used to make Tasso. This cut holds up well during the marination and smoking process to deliver tender and rich flavors. Cut the meat into thick strips.

Ingredient used in Homemade Recipe of Tasso

To start making a homemade Tasso recipe, pick a quality piece of pork and some important seasonings. The choice of meat is essential because it sets the foundation for the flavor that makes it unique.

• Meat

Meat

Take 5 pounds of boneless pork. Choose boneless pork shoulder or butt because these cuts have a perfect blend of meat and fat that will give tender, delicious flavor. Then slice the pork into pieces of 4-5 inches in length and 1/2 inch to 1 inch in thickness. This size will allow meat to absorb all the seasoning well in it.

Essential Seasoning for Homemade Recipe of Tasso

To make your Tasso bold and flavorful, the seasoning must be perfect. Each spice plays an important role in making a homemade Tasso to give heat depth to the pork. The following are the ingredients used in Homemade Tasso:

• 3 tablespoons of Kosher Salt
• 2 tablespoons of Cayenne Pepper
• 4 tablespoons of Paprika
• 2 tablespoons of freshly Minced Garlic
• 2 tablespoons of Ground Black Pepper
• 1 teaspoon of cinnamon
• 1 tablespoon of white pepper
• 1 tablespoon of brown sugar

3 tablespoons of Kosher Salt

This salt is important for flavoring the meat. It is different from regular table salt, with large granules, and helps to remove moisture from the meat.

2 tablespoons of Cayenne Pepper

Cayenne is the main source of flavor that defines the Tasso. It is a powerful spice that brings heat and flavor to the mix. If you want milder Tasso then start with adding 1 teaspoon and adjust it according to your comfort level. If you want a fiery flavor, you can increase the amount.

4 tablespoons of Paprika

Parika gives a warm, sweetness and a bold red color to the seasoning. It is the base of the smoky and sweet flavor.

2 tablespoons of freshly Minced Garlic

Freshly minced garlic provides a pungent aromatic quality to the meat during its curing process. Its natural oils help to form the depth of the seasoning blend.

2 tablespoons of Ground Black Pepper

The hot and spicy black pepper compliments the cayenne and adds a layer of heat to it. Coarsely ground black pepper is better during the process of curing and smoking.

1 teaspoon of cinnamon

Cinnamon is common in savory dishes, it adds a warmth to the Tasso. Its sweet and woody flavor elevates the flavor of other spices in the seasoning.

1 tablespoon of white pepper

White pepper gives a unique spiciness as compared to black pepper. It has milder heat that compliments the depth.

1 tablespoon of brown sugar

Brown sugar serves multiple purposes in Tasso seasoning. It contributes to balancing the heat of cayenne and black pepper in seasoning with its sweetness.

Step- By-step instructions for Homemade Tasso Recipe

Preparing Tasso & turmeric shots is a difficult process that needs patience but in the end, it is well worth the effort. Following are steps to guide you to get the perfect batch of Tasso:

• Seasoning the Meat
• Dry the meat
• Prepare the smoker
• Smoke the Tasso
• Cool and Store the Tasso

Seasoning the Meat

Start the preparation of your pork for curing. Slice your pork shoulder or butt into 4-5 inch pieces that are 1/2 to 1 inch thick, then coat them with the seasoning blend you made before. Make sure the spice mixture is mixed with each slice of the meat evenly. Now, apply the seasoning to the pork. Make a thick coat of 1/8 inch of seasoning on each slice. Press it with your hands and massage the seasoning on the meat. Once the seasoning process is completed place strips on the tray and cover it with a plastic sheet or foil to prevent cross-contamination or drying during the curing process. Then refrigerate the meat for three days.

Dry the meat

After the curing process is completed, prepare the pork for smoking. This helps the Tasso to take on smoke effectively and develop a flavorful crust. Take out the pork from the refrigerator and place it on a wire rack for good airflow around each slice. For drying, set a fan to blow across the pork, which makes the surface dry in hours.

Prepare the smoker

Set up your smoker while the meat is drying. Choose a barrel or offset smoker for best results. They provide proper heat to every slice of pork. Use natural charcoal as a heat source and avoid lighter fluid which leaves unwanted chemical flavors on the meat.

Smoke the Tasso

Finally, it’s time to smoke the meat. Place the strips of meat on the smoker grates by giving enough space between each strip allowing the smoke to circulate. Start the process at a low temperature of 150-160°F for 2 hours. Then increase the temperature to 180-190°F for the next two hours. This rise in temperature helps to cook the meat allowing it to absorb the smoky flavor. The internal temperature should be 150°F by the end of the smoking process to ensure the pork is completely cooked.

Cool and Store the Tasso

Once the pork is cooked completely remove it from the smoker and place it on a cooling wire rack. Leave it for an hour to complete the process. This process gives a fine texture to the meat. For storage, cut the slices of meat into smaller pieces if you want wrap them and place them in the freezer.

Frequently Asked Question