Tasso

14 ingredients
1 steps

Ingredients

  • 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

Directions

  1. 1
    {"0":"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.","2":"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 donAAAAAAt 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.","3":"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.","4":"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.","5":"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.","7":"Makes 5 lbs of Tasso"}

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