Tasso Recipes

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TASSO HAM



Tasso Ham image

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

1 ¾ cups sugar-based curing mixture (such as Morton® Tender Quick®)
1 ½ cups white sugar
1 tablespoon cayenne pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 gallon water
10 pounds pork butt roast
2 tablespoons ground mace
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons smoked paprika
1 tablespoon dried sage
1 tablespoon dried thyme
2 tablespoons honey

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

TASSO



TASSO image

Categories     Condiment/Spread     Pork     Appetizer     Side     Backyard BBQ     Fall     Summer     Brine     Chill

Yield 10 ea

Number Of Ingredients 14

Homemade Tasso Recipe
5 lbs Pork cut as described above
Seasoning:
3 Tbsp Kosher Salt
2 Tsp Cayenne or To Taste (see above)
4 Tbsp Paprika
2 Tbsp Fresh Garlic, minced
2 Tbsp Coarsely Ground Black Pepper
1 tsp Cinnamon
1 Tbsp White Pepper
1 Tbsp Splenda Brown Sugar Mix
5 tablespoons paprika
1 tablespoon granulated garlic
1 1/2 tablespoons granulated onion

Steps:

  • Mix the seasoning together well. Rub the seasoning into the meat, you want a lot on there, call it 1/8 inch, use it all. Place on a plate or tray, cover and refrigerate 3 - 7 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 degrees F. The second two hours at 180-190 degrees 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 degrees 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 lbs of Tasso

JOHN'S CAJUN TASSO



John's Cajun Tasso image

Make and share this John's Cajun Tasso recipe from Food.com.

Provided by Chef GreanEyes

Categories     Pork

Time P6DT6h

Yield 5 lbs, 5 serving(s)

Number Of Ingredients 24

8 lbs pork butt
9 tablespoons morton's tender quick
1/2 cup brown sugar
1/4 cup cayenne pepper
1/3 cup black pepper
1/4 cup white pepper
1/4 cup spanish bitter-sweet paprika
3 tablespoons onion powder
1/4 cup granulated garlic
2 tablespoons celery seeds
2 tablespoons mustard powder
2 tablespoons ground cinnamon
1/4 cup ground celery seed
1/4 cup sylvia's secret seasoning (see note)
1/2 cup ground black pepper
1/4 cup white pepper
1/2 cup brown sugar (light or dark)
3 tablespoons cayenne pepper
3 tablespoons granulated garlic
1/4 cup coarse kosher salt (don't use fine ground table salt with iodine in it)
1 tablespoon basil
1 tablespoon oregano
1/2 teaspoon thyme
1/4 teaspoon rosemary, crushed

Steps:

  • First, make "1st dry rub" mix by combining all the dry ingredients together in a bowl making sure to break up brown sugar lumps (9TB tender quick, 1/2c brown sugar, 1/4c cayenne, 1/3c black pepper, 1/4c white pepper, 1/4c paprika, 3TB onion pwdr, 1/4c granulated garlic, 2TB celery seed, 2TB mustard powder, 2TB cinnamon). Once that's done, make "wet cure mix" by combining 3 or 4 tbsp of dry rub mix with 1 cup cold water in separate small container with a lid. Cover and shake well to dissolve all dry rub mix in the water. This liquid will be the wet cure that is injected. Set wet cure and remaining dry rub mix aside for now.
  • Cut up the meat into roughly 1 pound chunks. This will make it easier to inject the wet cure. After that, slice the meat into roughly 1 or 2 inch wide slices. Inject each piece with the wet-cure (as much as it can hold -- about a syringe-full each). After injection, slice up the chunks and set them into pans.
  • Now liberally rub all sides of meat with remaining dry rub, make sure they are coated well. Then place meat in two, one-gallon Ziploc bags along with the left over dry rub mix. Put both bags into a 9x13 roasting pan and into the fridge.
  • Now wait for the butt to cure into Tasso. During the next 5 days massage and turn them over every 12 hours. Then we will rinse and smoke our Tasso.
  • O.K, it's day 5 and we are ready to smoke. But first we have a couple of steps. We need to make a new, final dry rub (1/4c celery seed, 1/4c sylvias secret seasoning, 1/2c black pepper, 1/4c white pepper, 1/2c brown sugar, 3TB cayenne, 3TB granulated garlic, 1/4c coarse kosher salt). If you are unable to find Sylvia's Secret Seasoning, here is the recipe: 1 Tablespoon of dried basil, 1 Teaspoon dried oregano, 1/2 Teaspoon of dried thyme, 1/4 Teaspoon dried rosemary crumbled. Combine as needed to obtain 1/4 cup. Combine all above ingredients and mix well. Store in airtight container until ready to use.
  • Pull the curing meat out of the refrigerator and open the bag. First up is to rinse the cure-rub off the meat. Once all meat is rinsed off, plug the sink and soak them in cold water for 1 hour. During the soaking, change the water 3 times.
  • Now it's time for the final rub. Dry each piece on a few layers of paper towels, then rub, and then stack onto a single pan. Start the charcoal for the smoker. Stabilize smoker temp at 225°F The plan is to keep it between 200 degrees and 225 Fahrenheit during the smoke. We want to cook it of course, but also want the drying out effect of the lower temp's.
  • After just a bit over 5 hours, the meat should be ready. pull temp's on the pieces, especially the thick ones and call it done once they reach 165 degrees Fahrenheit minimum.
  • Transfer meat into three pans to cool down to room temperature maybe 30 minutes or so, then vacuum-sealer went to work. Got 5 bags of 5 pieces each, so I figure there was about a pound, maybe a few ounces less, per bag. This is plenty for a single recipe dish of whatever it is you want to make.

Nutrition Facts : Calories 1988.1, Fat 118.5, SaturatedFat 40.3, Cholesterol 479, Sodium 6140, Carbohydrate 87.6, Fiber 15.8, Sugar 45, Protein 144.8

TASSO CAJUN STYLE



Tasso Cajun Style image

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

10 lbs pork butt, boneless
5 tablespoons salt
5 tablespoons cayenne pepper
3 tablespoons black pepper, freshly ground
3 tablespoons white pepper
2 tablespoons paprika
2 tablespoons cinnamon
2 tablespoons garlic powder

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

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