Ingredients
- 2 tablespoons salt
- 1 1/2 tablespoons black pepper
- 1 1/4 tablespoons cayenne
- 5 tablespoons paprika
- 1 tablespoon granulated garlic
- 1 1/2 tablespoons granulated onion
- 1 tablespoon onion powder
- 2 1/2 pounds lean pork butt, cut into 1-inch thick 4 to 5-ounce slices
Directions
In a mixing bowl, combine the salt, black pepper, cayenne, paprika, granulated garlic, granulated onion and onion powder. Dredge each piece of pork in the spice mix. Press the spice mix well into each piece. Pack the tasso in the plastic wrap, about four to a pack. Refrigerate for a minimum of 3 days or up to 1 week.
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By Bayou Gang
Mon Louis Islan...
on January 13, 2011
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This recipe is missing one of the most important parts. Where's the smoke? Tasso is always smoked. There's as big a difference between this and real tasso as there is between a fresh ham and a smoked ham. I am Cajun and I make my own tasso. This recipe looks like it will make good tasso if a after a few days in the fridge you put the meat on a smoker for three to six hours. Let the meat cool to room temp, freeze separately on wax paper, then put in a ziploc. It will keep forever in the freezer.
By adrjimmie_5636942
rockport, TX
on January 19, 2007
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this is the closest tasso recipe i have found. tastes very similar to what i ate as a kid. raised in morgan city La.
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