Tasso

Tasso is a wonderful delicacy from the heart of Louisiana Cajun country.
I recently used the following recipe to make my own in a Brinkman charcoal smoker.

• 4 pounds boneless pork butt
• 2 tablespoons kosher salt
• 2 tablespoons cayenne pepper
• 1 tablespoons freshly ground black pepper
• 1 tablespoons white pepper
• 2 tablespoons paprika
• 1 tablespoons cinnamon
• 2 tablespoons garlic powder
  

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 for 24 hours.

Heat smoker to around 225 degrees F. Place the pork strips on a grill and bring temp down to right under 200. Smoke for 3 to 4 hours. Remove the meat and let it cool completely, then wrap well in plastic and foil.

The Tasso came out wonderful and is great in many dishes. I have used it with chicken in jambalaya(a baked jambalaya using Paul Prudhomme's recipe) and in a sauce to pour over fried eggs.The sauce is a basic roux with bell pepper and onion. Stretch it with some vegetable stock and it you have a great sauce for fried or poached eggs.

I'll get some pictures taken as soon as I can!