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Cajun Tasso

Source of Recipe

From "Real Cajun" by Donald Link


Recipe Introduction

"Simply put, tasso is Cajun ham. The fattier parts of the pig find their way into sausage, but tasso is usually made with the leaner cuts — and in Cajun Country, even pork butt is considered a leaner cut. Tasso is mainly used as a flavoring for soups, gumbos, and jambalaya; I always use it in my duck or rabbit gumbo. It's also especially good in cream-based sauces, such as Spicy Crawfish Fettuccine. For this recipe, I use a brine to keep the pork moist during smoking; a standard pork brine that I also use for chops or ham. Allspice, juniper, and star anise are not traditional in Cajun cooking, but I love the way they infuse the meat with flavor. The rub is not extremely spicy, but it still packs a little punch. If you prefer yours spicier, just up the cayenne."

List of Ingredients

Brine:
â—¦ 1 ½ gallons water
â—¦ ¾ cup sugar
â—¦ ¾ cup kosher salt
â—¦ 5 cloves garlic
â—¦ 2 tablespoons allspice berries
â—¦ 2 tablespoons juniper berries
â—¦ 5 star anise pods
â—¦ 4 tablespoons black peppercorns
â—¦ ½ teaspoon curing salt
â—¦ 1 bunch fresh thyme
â—¦ 1 bunch fresh sage leaves

â—¦ 7 to 8-pound boneless pork butt, cut into 5 by 2-inch slices

Tasso Spice:
â—¦ 1 ½ cups paprika
â—¦ ½ cup chili powder
â—¦ 3 tablespoons cayenne pepper
â—¦ 2 tablespoons ground white pepper
â—¦ 2 tablespoons red pepper flakes
â—¦ ¼ cup plus 2 tablespoons table salt
â—¦ ¼ cup dried oregano
â—¦ 2 tablespoons garlic powder


Recipe

Combine the brine ingredients in a large pot and bring to a boil over high heat, then cool to room temperature. (To cool the brine quickly, set the pot into a large bowl or sink full of ice water.)

When the brine has cooled, transfer it to an extra-large resealable plastic bag or a large bowl. Add the pork and seal the bag or cover the bowl, making sure the pork is submerged. Refrigerate for 2 days.

Remove the pork slices from the brine and pat dry with paper towels. Stir together the tasso spices in a large bowl.

Add the pork and toss until the meat is evenly coated. Put the seasoned pork pieces on a glazing (or cake) rack and let them air-dry at room temperature for one day.

Smoke at 220° F for about 1 hour, until the tasso is firm to the touch and the inside temperature is 160° F. (For a drier or more traditional tasso, coat the meat with spices and cure on a rack in a refrigerator for 3 days.)

Makes about 5 pounds