Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------FROM: MICHELLE BASS-------------------------
4 lb Pork butt -- or Tabasco
1/4 c Cayenne pepper 1/4 c Salt
1/2 c Worcestershire sauce 1/4 c Brown sugar
1/4 c Black pepper - cracked 1/2 c Garlic - granulated
1 T Louisiana Gold Pepper Sauce

Cut pork butt into 1/2-inch thick strips. Place on a baking pan and
season with Worcestershire and Louisiana Gold sauces. Once liquids
are well blended into meat, add all remaining ingredients. Mix well
into meat to ensure that each piece is well coated with the seasoning
mixture. Cover with clear wrap and refrigerate overnight. Using a
home style smoker, and using briquettes flavored with pecan wood and
sugar cane strips if possible, smoke tasso at 175-200F for 2-1/2
hours. Once cooked, tasso may be frozen or used to season gumbos,
vegetables, or a great pot of white or red beans. COMMENT FROM JOHN
FOLSE: Tasso is yet another example of the Cajun and Creole desire
for unique flavor in a recipe. Tasso is a dried smoked product that
is seasoned with cayenne pepper, garlic and salt and heavily smoked.
The word tasso is believed to have come from the Spanish word
"tasajo" which is dried, cured beef. Although this delicacy is often
thinly sliced and eaten alone, it is primarily used as a pungent
seasoning for vegetables, gumbos and soups. Today in South Louisiana,
tasso is becoming a popular seasoning for new and creative dishes. It
has also gained wide acclaim as an hors d'oeuvre served with dipping
sauces or fruit glazes. At Lafitte's Landing Restaurant, we have
incorporated tasso into our cream sauces and compound butters to
create a new taste unheard of in classical cooking. [Is great in
pasta dishes, IMHO.] Recipe from "The Evolution of Cajun Creole
Cuisine" by Chef John Folse.

Submitted By PAT STOCKETT On 10-20-94

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