Recipe - Custom Caterings Tasso Smoked Seasoning

1 pound (710) cured picnic ham

DRY SEASONINGS MIXTURE
1 tablespoon Black pepper
1 tablespoon White pepper
2 tablespoon Cayenne pepper
1 tablespoon Salt
2 tablespoon Spanish paprika
3 tablespoon Granulated garlic
2 tablespoon Onion powder
3 tablespoon Brown sugar

If you are looking for a recipe, this is the one I have used many times,
you can find it at: http://www.acadiacom.net/custom/Rec_Tips/tasso.html Or
here it is; Yield 5 6 LBS

Cut strips of meat 3 4 inches long by 2 3 inches wide and Three fourths inch
thick. Coat the strips of pork generously with the dry seasonings mix.
Skewer meat with a metal smoking rod and arrange so that a good flow of
smoke can reach all sides evenly (an open grate can be used instead of
rods). Hang tasso in the smoker and smoke at 150F for 5 6 hours. Meat
should be slightly moist and completely smoked throughout.

Alternate Method: Shoulder bone can also be smoked along with the tasso.
These bones can be used in Red Beans, White Beans, Gumbo and other dishes.

Plate Presentation: Use as seasoning for other dishes.

Chef's Notes: Tasso is probably the most important smoked meat seasoning
used in a Cajun cooking. Tasso is a highly seasoned slice of smoked pork
shoulder (along with any extra scraps and pieces of pork). It is used as
the primary smoked flavor for many traditional Cajun dishes. The best tasso
is slightly dryer than a regular smoked ham however, not as dry as a jerky.
It also has a lite sweet taste and is about twice as hot (Cayenne or
Tabasco Pepper Seasoned) as regular smoked sausage.
Chef Emile L. Stieffel, custom@acadiacom.net Custom Catering, Inc. 4016
Red Cypress Dr., Harvey, LA 70058 http://www.acadiacom.net/custom
Posted to bbqdigest V4 #51

Date: Fri, 22 Nov 1996 22:07:12 0800

From: frankbbq@ix.netcom.com (FRANK BOYER)