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Last week I had the urge to make Low Country Shrimp & Grits. One of the components is Tasso...a Cajun cured/smoked pork product. The only Tasso I've come across in my part of the world is VERY spicy and chewy as a rubber ball.

I bought an 8 lb boneless pork loin the other day and made the following Tasso Rub:
2 Tbsp table salt
2 Tbsp brown sugar
2 Tbsp black pepper
1 Tbsp white pepper
2 Tbsp Paprika (Spanish)
1 Tbsp cayenne
1 Tbsp garlic powder
1 Tbsp onion powder
2 Tsp ground cinnamon
2 Tbsp Tenderquick

I cut the pork loin into 3 equal pieces...about 2.5 lbs each. Applied a very generous dose of rub, top, bottom, sides & ends. Wrapped and refrigerated 2 days.

Smoked with Hickory, 250o to an internal temp if 150. They took just under 1.5 hrs.

Man OH Man....tasty stuff. Think of Canadian Bacon with a kick of Cajun. Diced some up and added to a pot of Charro beans yesterday...yummy.

Sure wish I'd taken a picture of the Tasso. Will do next time.
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MMM, sounds great! Did you see my recipe for Andouille I posted?? Turned out GREAT. Really good for red beans & rice, jumbalya, gumbo, or sausage sandwiches.... I'm working on a Canadian bacon ala TN Q today. Yesterday I made a HUMONGOUS batch of what I call Ole Miss sausage (I worked it up based on something I got from S. Louisiana... aka Tiger sausage/ you know an SEC thing). It's a fresh garlic sausage with Jalapeno and Cheddar in natural casing, GREAT for grilling. If you or anyone is interested I will post the recipe.
Originally posted by tigerfan:
Mike 4258:

I am going to do your sausage but will have to call it Tiger Sausage!!!! You did say the original was from the Baton Rouge area. Eeker

Also, you must add some garlic to the Tasso mix, anything S. Louisiana, or Cajun has lots of garlic.

Geaux Tiger!

Razzer Well, I did say I the idea from from a S. LA sausage that WAS called Tiger sausage, so I put it in the title..... Big Grin

Go Ole Miss Rebels!

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