Tasso

Tasso
Tasso is a highly seasoned, intensely flavored smoked pork. It adds a 
wonderful flavor to a variety of dishes. Tasso is used extensively in 
Louisiana cooking.
Brine:
1 3/4 cup curing salt
1 1/2 cups granulated sugar
1 Tbsp cayenne pepper
2 Tbsp onion powder
2 Tbsp garlic powder
1 gallon water
1 - 10 lb pork butt roast
In a medium bowl, combine salt, sugar, pepper, onion powder, garlic 
powder and water. Mix until the salt and sugar are dissolved in the 
water. Pour brine over pork. Allow pork to soak in brine for one week in 
the refrigerator.
Remove pork from brine, then discard brine. Rinse and pat dry the pork. 
Heat an outdoor smoker for 200 to 225 degrees F.
Rub:
2 Tbsp each ground mace, garlic powder, onion powder and smoked paprika
1 Tbsp each dried sage, dried thyme and honey
In a medium bowl, mix together all ingredients. Evenly coat the pork 
with the rub and work it in with your fingers.
Place a roasting rack in a drip pan and lay the meat on the rack. Smoke 
at 200 to 225 degrees F. for 12 hours, or until internal pork 
temperature reaches 160 degrees F.
Makes: 30 servings
 
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