Steps to Make Favorite Homemade Cajun Tasso

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Speedy Homemade Cajun Tasso. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Homemade Cajun Tasso, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Homemade Cajun Tasso delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Homemade Cajun Tasso is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can have Homemade Cajun Tasso using 10 ingredients and 4 steps. Here is how you cook it.

Tasso ham is a specialty of south Louisiana cuisine.Tasso (TAH-so) is a smoked seasoning meat used to flavor dishes like Gumbo, Jambalaya, and Red Beans & Rice. Tasso use to be made from the trim after an Acadian hog boucherie. Thin strips were heavily seasoned and then smoked for hours. These days however, most of the Tasso that is available is a little more fancy, more of a ham than the style of the old days, mine is somewhere in between.

Ingredients and spices that need to be Take to make Homemade Cajun Tasso:

1. Ingredients
2. 2 lb thinly sliced scrap pork pieces, trimmed of excess fat
3. 1 1/2 tbsp kosher salt
4. 1 tsp cayenne pepper
5. 2 tbsp paprika
6. 1 tbsp garlic powder
7. 1 tbsp coarse ground black pepper
8. 1/2 tsp ground cinnamon
9. 1 1/2 tsp white pepper
10. 1 1/2 tsp brown sugar

Instructions to make to make Homemade Cajun Tasso

1. Mix the seasoning together well. Rub the seasoning into pork pieces. Cover and refrigerate overnight.
2. Soak an hour's worth of pecan shells in water in the morning. (about 2 handfuls)
3. Smoke the tasso with charcoal and pecan shells a total of about 2 hours. There is no way to check the internal temperature of the pork since it is so thin, but it will be done when the texture is close to jerky. When completely cool, portion and store the Tasso in vacuum sealed packages and freeze.
4. Only apply about 1 hour of pecan shell smoke to the tasso. Let the charcoal finish cooking it.

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