Skip to main content

Alaskan-style Tasso

6 lbs. boneless pork butt
3 tbs. cayenne pepper
2 tbs. fresh ground black pepper
4 tbs. salt
2 tbs. ground coriander
2 tbs. white pepper
3 tbs. granulated garlic
1 tbs. onion powder
3 tbs. paprika
1 tbs. cinnamon

Trim the pork of excess fat and cut into strips about 1 inch thick and 4-5 inches long. Mix all the seasonings and toss with the pork strips in a 9X13 pan. Make sure all parts of pork is covered with seasoning. Cover very tightly and reef for 48 hours, tossing pork now and then.

Preheat smoker to 175 with 2 oz. hickory. When the smoking starts, place the pork on the racks evenly spaced. Smoke cook until Tasso is dry, but still bendable. 5-7 hours. Rotate racks three times to assure even smokage. Enjoy as a seasoning meat in rice dishes, beans, seafood, jambalayas, eggs, whatever!

Keeps well in your reefer meat keeper for 2 weeks, and frozen for 1 month only! Big Grin
Original Post

Replies sorted oldest to newest

My Foodsaver is down for the count! I'm bummed! Got a lot of use out of that baby. RIP.

I'll be really frank with you about Tasso. I think it's totally a useless thing to do to pork! I cannot understand what the South finds so dang thrilling about it. It's gonna take me forever to use my 6 lbs.! I mean, for seasoning meat, there's bacon, ham, ham hocks, salt pork, side pork, and Canadian bacon! Like, why not just roll some lean bacon in some Cajun spice and be done with it? I mean, I'll use my Tasso in beans and such, but not as an everyday must-have thing...I guess it's the Northern vs Southern gastronomical mentality. Roll Eyes

Add Reply

Link copied to your clipboard.