Difference between revisions of "Tasso"
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== Description == | == Description == | ||
Tasso is a highly seasoned, intensely flavored smoked pork. It adds a wonderful flavor to a variety of dishes. Tasso is used extensively in Louisiana cooking. | Tasso is a highly seasoned, intensely flavored smoked pork. It adds a wonderful flavor to a variety of dishes. Tasso is used extensively in Louisiana cooking. | ||
| − | + | From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref> | |
* Makes: 30 servings | * Makes: 30 servings | ||
| Line 24: | Line 24: | ||
* 1 tbsp [[honey]] | * 1 tbsp [[honey]] | ||
| − | == | + | == Procedures == |
# In a medium bowl, combine salt, sugar, pepper, onion powder, garlic powder and water. | # In a medium bowl, combine salt, sugar, pepper, onion powder, garlic powder and water. | ||
# Mix until the salt and sugar are dissolved in the water. | # Mix until the salt and sugar are dissolved in the water. | ||
| Line 40: | Line 40: | ||
# For 12 hours, or until internal pork temperature reaches 160°F. | # For 12 hours, or until internal pork temperature reaches 160°F. | ||
| − | [[Category: | + | ==References== |
| − | [[Category: | + | <references/> |
| + | [[Category:North American cuisine]] | ||
| + | |||
| + | [[Category:Pork Recipes]] | ||
| + | [[Category:Meat Recipes]] | ||
Latest revision as of 17:45, 29 June 2012
Description
Tasso is a highly seasoned, intensely flavored smoked pork. It adds a wonderful flavor to a variety of dishes. Tasso is used extensively in Louisiana cooking. From "Catsrecipes Y-Group"[1]
- Makes: 30 servings
Ingredients
- 1 x 10 lb pork butt roast
Brine
- 1¾ cup curing salt
- 1½ cups granulated sugar
- 1 tbsp cayenne pepper
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1 gallon water
Rub
- 2 tbsp ground mace
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp smoked paprika
- 1 tbsp dried sage
- 1 tbsp dried thyme
- 1 tbsp honey
Procedures
- In a medium bowl, combine salt, sugar, pepper, onion powder, 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.
- Heat an outdoor smoker for 200 to 225°F.
Rub
- In a medium bowl, mix together all ingredients.
- 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°F.
- For 12 hours, or until internal pork temperature reaches 160°F.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
