TASSO
2 Tbsp salt
4 tsp black pepper
1-1/2 Tbsp cayenne
5 Tbsp paprika
1 Tbsp garlic powder
1-1/2 tsp onion powder
2-1/2 lbs lean pork butt, cut into 1 inch thick slices (strips), 4 to 5 oz. each
(1) Combine everything but the pork in a bowl. Dredge each pork slice in the spice mix. Press the spices into the meat with your fingers. Pack in plastic wrap, about four to a pack. Wrap securely. Refrigerate 3 to 7 days to allow spices to seep into the meat.
(2) Hot smoke at 300° degrees F for 15 minutes. Pack in 1/2 lb. packages. Freeze.
Seems to me that we need several changes:
(1) Add cure to 150 ppm.
(2) Smoke longer, at cooler temperature, raising temperature gradually over a two hour period, until Internal Meat Temperature reaches 154°F, then raising temperature until cooked.
(3) Seems like there should be a drying step.
Suggestions? Comments?
Use tasso by adding it to dishes that you would normally add salt pork or bacon to. (Green beans are incredible, cooked with tasso.)
"Diss gonna be good, I gaw-ron-ree."
