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Custom Catering's Tasso Smoked Seasoning

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1 7-10 pound cured picnic ham
DRY SEASONINGS MIXTURE:
1 tablespoon black pepper
1 tablespoon white pepper
2 tablespoons cayenne pepper
1 tablespoon salt
2 tablespoons Spanish paprika
3 tablespoons granulated garlic
2 tablespoons onion powder
3 tablespoons brown sugar

Cut strips of meat 3 - 4 inches long by 2 - 3 inches wide and 3/4 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. - - - - - - - - - - - - - - - - - - Serving Ideas : Plate Presentation 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.

Yield: 1 serving

Preparation Time: 0:00


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