Tasso "Ham"

[BBQ Grail]

Has anyone ever made/smoked Tasso? I'm thinking I want to give it a try. Any suggestions?

 

[FatDad]

Has anyone ever made/smoked Tasso? I'm thinking I want to give it a try. Any suggestions?

It is really just a name (TASSO)
You can do this on any ham.
Just season the outside.
Here is some info:

tasso = tasso ham Notes: This is a heavily smoked ham with a spicy, peppery rind. It's often used in Cajun dishes. Substitutes: smoked ham OR Canadian bacon

http://www.foodsubs.com/MeatcureHams.html#city ham

 

[BBQ Grail]

It's normally made with the shoulder, so it really isn't a "ham." I'm more interested in the spices, because it's supposed to be heavily spiced.

Two references:

http://en.wikipedia.org/wiki/Tasso_ham

http://www.nolacuisine.com/2005/11/03/homemade-tasso-recipe/

 

[Keri C]

Chuck Taggert has an excellent recipe over on the Gumbo Pages at http://www.gumbopages.com/food/tasso.html.

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[FONT=verdana,arial,helvetica]"Tasso, a highly seasoned, intensely flavored smoked pork, adds a wonderful flavor to a variety of dishes, from soups to jambalaya to pastas and seafood dishes. Easily obtainable in Louisiana or by mail order (see my sources link), but fun to make yourself. Here is Chef Alex Patout's recipe:[/FONT]

• [FONT=verdana,arial,helvetica][/FONT][FONT=verdana,arial,helvetica]
  [*] 8-10 pounds boneless pork butt
  [*] 5 tablespoons salt
  [*] 5 tablespoons cayenne pepper
  [*] 3 tablespoons freshly ground black pepper
  [*] 3 tablespoons white pepper
  [*] 2 tablespoons paprika
  [*] 2 tablespoons cinnamon
  [*] 2 tablespoons garlic powder or granulated garlic[/FONT]

[FONT=verdana,arial,helvetica]Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long. Mix together the seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray. Cover with plastic wrap and refrigerate at least overnight (preferable a couple of days).

[/FONT] [FONT=verdana,arial,helvetica] Prepare your smoker. Place the pork strips on a grill or rod and smoke until done, 5-7 hours. Don't let the smoker get too hot. Remove the meat and let it cool completely, then wrap well in plastic and foil. The tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well."[/FONT]


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Chef John Folse also has a very good version - I've made this one and it turned out very nicely, though I smoked it longer than Chef Folse instructed. It's more intense that Chef Patout's recipe above.


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Smoked Tasso
COMMENT:
"Tasso is yet another example of the Cajun and Creole desire for unique flavor in a recipe. Tasso is a dried smoked product that is seasoned with cayenne pepper, garlic and salt and heavily smoked. The word tasso is believed to have come from the Spanish work "tasajo" which is dried, cured beef. Although this delicacy is often thinly sliced and eaten alone, it is primarily used as a pungent seasoning for vegetables, gumbos and soups.
Today in South Louisiana, tasso is becoming a popular seasoning for new and creative dishes. It has also gained wide acclaim as an hors d'oeuvre served with dipping sauces or fruit glazes."


At Lafitte's Landing Restaurant at Bittersweet Plantation, we have incorporated tasso into our cream sauces and compound butters to create a new taste unheard of in classical cooking.


INGREDIENTS:
4 pounds pork butt
1/2 cup Worcestershire sauce
1 tbsp Louisiana Gold Pepper Sauce
1/4 cup fresh cayenne pepper
1/4 cup cracked black pepper
1/4 cup salt
1/2 cup granulated garlic

METHOD:
Cut pork butt into one half inch thick strips. Place on a baking pan and season with Worcestershire and Louisiana Gold Sauces. Once the liquids are well blended into meat, add all remaining ingredients. Mix well into meat to ensure that each piece is well coated with the seasoning mixture. Cover with clear wrap and refrigerate overnight. Using a home style smoker, and using briquettes flavored with pecan wood and sugar cane strips if possible, smoke tasso at 175-200 degrees F for two and a half hours. Once cooked, tasso may be frozen or used to season gumbos, vegetables or a great pot of white or red beans.
PREP TIME: 2-1/2 hours
MAKES: 3 pounds"
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[CajunSmoker]

Those recipe look about right except for the lack of any curing agent. Here is another link about tasso.

http://www.randyq.addr.com/tasso/tasso.htm

If this link is not acceptable to the moderators, I apologize. I tried to just paste the recipe in but it was spread over several pages and I couldn't make it work.

 

[tumpedover]

Those recipe look about right except for the lack of any curing agent. Here is another link about tasso.

http://www.randyq.addr.com/tasso/tasso.htm

If this link is not acceptable to the moderators, I apologize. I tried to just paste the recipe in but it was spread over several pages and I couldn't make it work.

That's about what I do...My Dad has been makin the stuff since I was a kid...Coonass mod! :biggrin: Red beans, pinto beans, Greens, cabbage you name it , it makes it better! I've been doing the same recipie with turkey legs and wings...also good in all the above and more!

 

[Greendriver]

Looks so easy I think I'll try it.

 

[Kevin]

I think someone watched throwdown last night. Try Noah's Jambalaya. I guarontee it!

 

[BBQ Grail]

I think someone watched throwdown last night. Try Noah's Jambalaya. I guarontee it!

Actually it is on my Tivo. I have not watched it yet. Maybe I'm a ham whisperer!

 

[TomChilton]

I made some awhile back. I basically followed the recipe on nolacuisine.com, added some TenderQuick. Really good in red beans and rice.