TASSO CAJUN STYLE
Tasso is a Cajun delicacy - lean strips of boneless pork which are marinated in a special seasoning and then heavily smoked. Sometimes called Tasso-ham and served in many Louisiana supermarkets, it can be eaten straight or added to other dishes.
Provided by Member 610488
Categories Cajun
Time 7h30m
Yield 10 lbs
Number Of Ingredients 8
Steps:
- 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 overnight (preferable a couple of days).
- Prepare a smoker. Place the pork strips on the grill or rod (whichever your smoker uses) and smoke until done, 5 to 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.
Nutrition Facts : Calories 1039.7, Fat 72, SaturatedFat 24.8, Cholesterol 299.4, Sodium 3767.9, Carbohydrate 7.3, Fiber 3.2, Sugar 0.9, Protein 86.3
TASSO HAM
I used to make this in a restaurant where I worked. I have modified it for the home cook. I make this about twice a summer. It's the hit of any BBQ!!
Provided by DJFoodie
Categories Main Dish Recipes Pork Ham Whole
Time P7DT12h30m
Yield 30
Number Of Ingredients 14
Steps:
- To Make the Brine: In a medium bowl, combine curing mixture, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder and water. Mix until the salt and sugar are dissolved in the water.
- Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.
- Remove pork from brine, then discard brine. Rinse and pat dry the pork.
- Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
- To Make the Rub: In a medium bowl, mix together the mace, 2 tablespoons garlic powder, 2 tablespoons onion powder, paprika, sage, thyme and honey.
- Evenly coat the pork with the rub and work it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
- Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 13.3 g, Cholesterol 56.2 mg, Fat 9.7 g, Fiber 0.5 g, Protein 16.4 g, SaturatedFat 3.5 g, Sodium 6665.2 mg, Sugar 11.7 g
HOMEMADE TASSO HAM RECIPE - (4.1/5)
Provided by JimMac
Number Of Ingredients 10
Steps:
- Mix the seasoning together well. Rub the seasoning into the sliced meat, you want a lot on there, use it all. Place on a plate or tray, cover and refrigerate 3 days. Before smoking put the Tasso on an elevated rack so that air can circulate around it, then put a fan on it for about 2 hours to dry it out. I also don't use a water pan when smoking Tasso, this is something that I actually want to dry out during the smoking process. I hot smoked this batch in an inexpensive upright barrel smoker using charcoal as the heat source (heated with a chimney starter, no lighter fluid or matchlight coals please.) I used Pecan chips that were soaked in water for 1 hour for the smoke. I smoked this a total of about 4 hours, the first 2 hours at about 150-160°F. The second two hours at 180-190°F. The object is to get as much smoke into the meat, before cooking it all the way through. I brought the internal temperature of the meat to 150°F in the last 2 hours of smoking. When finished I again put the Tasso in front of a fan for about 1 hour. Refrigerate. When completely cold portion and store the Tasso in vacuum sealed packages. Freeze. Makes 5 pounds of Tasso.
GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN, FILE'
After many experiments with Gumbo, guidance 15 years ago from a friend's Cajun Father and bravery to get the roux dark enough, I can finally say I have conquered it to my family and friend's taste. It is a labor of love! When I made this for book club (where we eat as much as we read) it had rave reviews as the best gumbo they had ever had. I have to humbly admit, I felt the same way. Of course, this is best made a few days ahead and allowed to rest. I made this on a Sunday (It took all danged day!) and served on Wednesday. This makes a big batch. I used a a 7 1/4 quart Le Creuset dutch oven. I ordered the Tasso and Andouille Sausage directly from http://www.dartagnan.com/ since it is not readily available in my area (Also, they are salty and spicy enough for us, so I did not need to add any additional heat). I provided Louisiana Hot Sauce and Tabasco on the side. One may be tempted to add tomatoes, but they are not necessary and even a distraction for this dish.
Provided by SparkleKristy
Time P3DT1h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Separately, chop / prepare all ingredients necessary as defined above and set aside.
- Heat a large heavy pot (cast iron / enameled cast iron) on medium high until pre-heated. Add some oil and saute each meat separately and in batches to brown nicely. (A pain, but worth it, I promise). Start with Andouille, then Tasso, and chicken. Some of the meat will stick and that is perfect. It imparts a rich flavor that is important to your gumbo. After browning, set aside.
- ROUX: This is a critical step that requires constant tending. The goal is to cook this flour until it is somewhere between brown and black without burning it.Go for the color of a Hershey's kiss or darker. It is required to make the gumbo you want to make and well worth it. This takes me 45 minutes to an hour to get the right color. Each time I make gumbo I try to get it darker and darker. Don't be afraid to turn the heat up and down even if it take you longer. Better to take longer than to burn it. If you have black flecks, you have burned it and must start over. (You can do it perfectly though!).
- Add 2 cups oil and 2 cups flour to the.
- Pour the 2 cups oil and 2 cups flour into your pot. Stir slowly, consistently until it is brown / black. (It will happen. Just keep going.).
- When the roux has reached the desired color, add the chopped celery, onion and peppers and stir constantly for 8-10 minutes. Be careful not to burn. Cast irons hold heat well, so feel free to lower your temperature and just cook longer).
- Add chicken stock one ladle / cup at a time, stirring in between each addition to keep temperature and to make sure your roux doesn't break).
- Add all meats and drippings (except shrimp) and reduce to simmering uncovered for three hours stirring delicately and occasionally. Add shrimp and cook for 15 minutes more.
- Taste a little to adjust seasonings to your preference and then refrigerate in pot for three - four days.
- Reheat when ready to serve. Serve over rice topped with fresh parsley. Allow each diner to sprinkle their own file' for thickening and flavor.
Nutrition Facts : Calories 923.6, Fat 67.4, SaturatedFat 14.3, Cholesterol 198.5, Sodium 1530.7, Carbohydrate 34.6, Fiber 2.3, Sugar 7.5, Protein 43.5
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