Category: Smoking -

Tasso     

Ingredients:
5 pounds pork butt
3 Tbsp Kosher Salt
2 tsp Cayenne or to taste
4 Tbsp Paprika
2 Tbsp Fresh Garlic, minced
2 Tbsp Coarsely Ground Black Pepper
1 tsp ground allspice
1 Tbsp dried sage
1 Tbsp White Pepper
1 Tbsp Brown Sugar
1 tsp pink curing salt

Preparation:
Trim some fat off the outside of the pork. Cut into 1 inch thick slices.

Mix the seasoning together well. Rub the seasoning into the meat, creating a thick layer. Place on a plate, cover and refrigerate 3 days.

Before smoking, put the tasso on a rack to allow air to circulate about 2 hours to dry it out.

Smoke over pecan at 100 degrees for 1 hours, then 250 degrees for 2 hours.

Allow to cool completely, portion and store in vacuum sealed packages. To use, place in food processor to grind.

Recipe courtesy of Chef Maudie Schmitt and Honeycomb Kitchen Shop
www.HoneycombKitchenShop.com

Date added: 2023-07-18
Number of visits: 1069