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Tasso Meat
Created by: Howcan Team
Ingredients
- 3 pounds pork shoulder, cut into 1-inch cubes
- 1/4 cup kosher salt
- 1/4 cup paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons cayenne pepper
- 2 tablespoons black pepper
- 2 tablespoons white pepper
- 2 tablespoons dried thyme
- 2 tablespoons dried oregano
- 1 tablespoon brown sugar
Instructions
- In a large bowl, combine 1/4 cup kosher salt, 1/4 cup paprika, 2 tablespoons garlic powder, 2 tablespoons onion powder, 2 tablespoons cayenne pepper, 2 tablespoons black pepper, 2 tablespoons white pepper, 2 tablespoons dried thyme, 2 tablespoons dried oregano, and 1 tablespoon brown sugar to make the seasoning mix.
- Add the cubed pork shoulder to the seasoning mix and toss to coat evenly. Cover and refrigerate for at least 4 hours, or overnight for best results.
- Preheat the oven to 200°F (93°C).
- Place the seasoned pork cubes on a wire rack set over a baking sheet, making sure they are not touching each other.
- Bake for 2 hours, or until the meat is dried and slightly crispy on the outside.
- Allow the tasso meat to cool before using in your favorite Cajun or Creole dishes. Enjoy!
Tasso meat is a highly seasoned and smoked cut of pork, originating from the Cajun cuisine of Louisiana. This flavorful meat is traditionally made from the shoulder or hind leg of the pig and is heavily seasoned with a mix of spices such as cayenne, garlic, and black pepper. The meat is then cured and smoked to create a rich, smoky flavor. Tasso is a staple in dishes like gumbo, jambalaya, and red beans and rice, adding depth and complexity to these iconic Southern dishes. Chefs in Louisiana, particularly in New Orleans and the Acadiana region, are known for their expertise in preparing tasso, and it's a must-try for anyone visiting the area. For the best tasso, look for a deep, reddish color and a well-balanced blend of spices. If you can't find tasso, a good alternative is to make your own by marinating pork shoulder in a mixture of spices and then smoking it to perfection.
135 min
8
320 calories
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