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Tasso recipe?

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BamaBackdraft
BamaBackdraft Posts: 318
edited November -1 in EggHead Forum
Love tasso but can't get it around here. Anyone have a good recipe for making it on the Egg?
Thanks in advanced.
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  • BENTE
    BENTE Posts: 8,337
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    HEREare 61......AND HERE is one more...



    HTH ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Richard Fl
    Richard Fl Posts: 8,297
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    Celtic Wolf did this awhile back.

    Pork, Butt, Tasso, Celtic Wolf

    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 orde, but fun to make yourself. Here is Chef Alex Patout's recipe:


    INGREDIENTS:
    8-10 lbs boneless pork butt
    5 Tbs salt
    5 Tbs cayenne pepper
    3 Tbs freshly ground black pepper
    3 Tbs white pepper
    2 Tbs paprika
    2 Tbs cinnamon
    2 Tbs garlic powder or granulated garlic




    1 Procedure:
    2 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).
    3 Prepare your smoker. Place the pork strips on a grill or rod and smoke until done, 250°F indirect, , 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.


    Recipe Source
    Author: http://www.gumbopages.com/food/tasso.html

    Source: BGE Forum, Celtic Wolf, 08/05/07
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  • milesofsmiles
    milesofsmiles Posts: 1,377
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    www.cajungrocer.com. then enter tasso. they got plenty. Miles out
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  • Davekatz
    Davekatz Posts: 763
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    We made a version of it based on an Ugly Brother's recipe:
    http://www.ramblekatz.com/Dave/BGE_cooks.html#bacon

    We used a 3lb piece of pork butt and cured it with 3T Morton's Sugar Cure, 3T white sugar, 3T brown sugar, 1T ground black pepper, 1T crushed red pepper, 1T half-sharp Hungarian paprika, 1T smoked Spanish paprika, 1T onion powder, 2T garlic powder, 1T cinnamon, 1T mustard seed, 1T ground celery seed.

    Good stuff, although I'd bump up the red pepper and paprika next time.

    Dave
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
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    and he still makes this recipe.. yummmmmm!!
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