Tasso is a Cajun/New Orleans style smoked pork that is brined and heavily seasoned. It's a great flavoring for soups, gumbos and jambalaya. It can also add a kick to cream based sauces. This is the first recipe I made that wet brines/cures the meat before final smoking. I will also use the same brine listed here in my second brined recipe, sweetheart ham. That recipe is also on the site. Enjoy them both.
Ingredients:
Brine:
4 cups water
1/4 cup Kosher Salt
1/4 cup sugar
1/4 cup brown sugar
1/2 tsp. crushed red pepper flakes
2 tsp. black peppercorns
4 bay leaves
1/4 tsp fennel seeds
1/2 bunch fresh thyme
1/2 bunch fresh sage
3 star anise pods broken apart
1 small onion peeled and quartered
5 crushed garlic cloves
1 tbsp. juniper berries
8 grams curing salt #1
2 1/2 pounds of boneless pork butt cut into 2 inch thick chunks
Tasso spice:
1/2 cup paprika
2 tbsp. chili powder
1 tbsp. cayenne pepper
1 tbsp. ground white pepper
1 tbsp. red pepper flakes
2 tbsp. kosher salt
2 tbsp. dried oregano
1 tbsp. garlic powder
Steps:
1. Combine the brine ingredients into a pot and boil over high heat for 5 minutes, then cool to room temperature.
2. When the brine has cooled transfer it to an extra-large resealable plastic bag or sealable container. Add the pork ensuring its covered/submerged in brine and seal or cover the container. Place in refrigerator for 3 days to cure.
3. Remove the pork chunks from the brine and pat dry with paper towels. Stir together the tasso spices in a large bowl and add the meat. Toss until the meat is completely covered in spice.
4. Return to the refrigerator for 1-2 hours and then hot smoke at an approximate temperature of 200 degrees F. for about 2 hours or until the internal temperature is 150 degrees F.
5. The tasso is then fully cooked and can be used in recipes or frozen until needed.