Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Pork Butt 1 tb Louisiana Gold Pepper Sauce*
1/4 c Cayenne Pepper 1/4 c Salt
1/2 c Worcestershire Sauce 1/4 c Brown Sugar
1/4 c Cracked Black Pepper 1/2 c Granulated Garlic

From : Michelle M. Bass Smoked Tasso (2-1/2 hours, 3 pounds)

Cut pork butt into one half 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 175-200
degrees F. 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.

~-Michelle M. Bass

COMMENT: 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.

The recipe is from "The Evolution of Cajun Creole Cuisine" by Chef
John D. Folse, published by Wimmer Brothers, Inc. If anyone wants
it you can enclose your return address and your check payable to
"The evolution of Cajun Creole Cuisine" in the amount of $19.95
per book plus $2.50 postage and handling (La. residents add $1.20
for state sales tax). This is a brand new book, having been published
in January, 1990.

From : Bill Birner, Date: 03-22-94 05:50, Area: Home_cooking

Here is John Folse's Tasso recipe. Most folks make tasso with the
fresh ham but he does his with a pork butt. Again it is not my
favorite for the same reason. We buy ours but everything Folse does
is quality.

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