Ashen said:
RG. Would you share a more detailed breakdown on the Tasso? I have faked my own recipe for it in the past, and it was good but I would love to make a more true style version.
Cut of pork used. Maybe Seasoning ingredient main hitters if you don't want to give out exact proportions.
Here's another recipe to try from a Cajun near Baton Rouge.
Here's the recipe. It's a 2 part method.
Step 1
In a gallon of water, mix up 1/2 cup sea salt, 1/2c white sugar, 1 cup brown sugar, 1 TBS pink salt (cure #1)
This is a basic ham brine, you can multiply it for bigger batches if needed, just use this amount of ingredients per gallon of water.
Remove bone from Boston Butt and slice meat into 1/2" thick strips or steaks.
Add meat to brine and let soak at least 4 days. I normally will put the meat in the brine one weekend, and smoke it the following weekend.
Step 2
Remove meat from brine, rinse off with cool water and pat dry.
Add 1/4 cup Worcestershire sauce to the meat and toss it around and let it sit while you mix the following:
1/2c granulated garlic
1/4c onion powder
1/4c ground black pepper
1/4c cayenne pepper
Generously coat each piece of meat with the spice mix. This is enough to do about 5 lbs of meat. You generally get 4-5 lbs of boneless meat out of a butt.
Put the meat on a cooling rack or an old fridge rack or a rack out of your smoker or whatever you got and let it sit in the fridge overnight.
Smoke for about 8 hours at 160 degrees.
OK, I started with six 5-6 lb chickens and spatchcocked them and brined them overnight in salt/sugar brine with black peppercorns, bay leaves, garlic cloves, lemon peel and juice from a lemon. In the morning I seasoned the birds with Montreal chicken seasoning and jalapeno powder. Then into the smoker at the smoke setting for about an hour, then I turned it up to 225 for another hour then up to 350 for about 2 hours. At this point we had to pull them and eat because it was getting late and we had some stuff that had to get done. I would have liked to let them go another half hour but they were close. I think they took longer than planned because of the size of the birds. They came out great and I will definitely do it again. Again sorry for the pic quality and the only pic I thought to take.
