| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
lb |
Boneless pork butt (up to 10) |
| 5 |
tb |
Salt |
| 5 |
tb |
Cayenne pepper |
| 3 |
tb |
Freshly ground black pepper |
| 3 |
tb |
White pepper |
| 2 |
tb |
Paprika |
| 2 |
tb |
Cinnamon |
| 2 |
tb |
Garlic powder or granulated garlic |
INSTRUCTIONS
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 order but fun to
make yourself. Here is Chef Alex Patout's recipe:
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).
Prepare your smoker. Place the pork strips on a grill or rod and smoke
until done, 5-7 hours. Don't let the smoker get too hot. (200) 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.
* I thought the cinnamon was a little much and have cut it to 1 Tbl
Posted to bbq-digest V4 #25
Date: Thu, 31 Oct 1996 10:20:02 -0600
From: "Patrick Lehnherr" <plehnher@isd.net>
A Message from our Provider:
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