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.
Original Post
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..... 