Tasso Smoked Seasoning Recipe 2

Aurora Catering's

Tasso Smoked Seasoning
Yield about 10 LBS

Ingredients
1 - 10 LB BONELESS PORK LOIN

DRY SEASONINGS MIXTURE (All combined in a stainless steel bowl)

1 TBSP BLACK PEPPER
1 TBSP WHITE PEPPER
1-1/2 TBSP GROUND CAYENNE PEPPER
1-1/2 TBSP HIMALAYAN PINK SALT (See Chef's Notes below)
2 TBSP SMOKED SPANISH PAPRIKA
3 TBSP GRANULATED GARLIC
2 TBSP ONION POWDER
2 TBSP BROWN SUGAR

Method
For this recipe you don't need to trim the loin of any fat, BUT I do recommend that you trim it of any silver skin. Cut the loin length wise into 4 separate pieces. Then cut the pieces into 1-1/4 inch medallions. Coat the strips of pork generously with the dry seasonings mix.

Use a 2" Hotel pan with a rack of wire liners that would normally be used to drain grease from fried foods. Place the seasoned meats on the racks, film and refrigerate for at least 4-5 days. The wire racks will not require you to turn them.... SOOO, I strongly suggest them. The racks will allow air to flow on all sides of the meat!

After the days of curing, place the meat in your smoker at a temperature of 170F- 180F. Smoke the meat with your favorite wood, I like to use pecan but most of the normal hard woods will do. Smoke for at least for 5 - 6 hours. Meat should be slightly moist and completely smoked throughout. Check this by removing one and cutting into the center, it should have a dark crust and smoked throughout.

Alternate Method
Any pork bones and cured pork can also be smoked along with the tasso, just roll them in the seasonings and smoked. These products can be used in Red Beans, White Beans, Gumbo and other dishes.

Plate Presentation
Tasso is used as s seasoning for MANY Cajun and Creole dishes. Cryovac in 1 LB packages, freeze and use as needed.

Chef's Notes:

I have only in the past year been introduced to Himalayan Pink Sea Salt, it comes to me via several web sites, I guess most noticeably Amazon. The properties of the salt show over many dozen f minerals that are imbedded in the product.... Many of which our body uses. As for taste, it is akin to Kosher Salt from Israel.... So that can be a good substitute!

Tasso is probably the most important smoked meat seasoning used in a Cajun cooking. Tasso is a highly seasoned pork (along with any extra scraps and pieces of pork). It is used as the primary smoked flavor for many traditional Cajun dishes. The best tasso is slightly dryer than a regular smoked ham however, but not as dry as a jerky. It also has a lite sweet taste and is about twice as hot (Cayenne or Jalapeños Pepper Seasoned sausages) as regular smoked sausage.

I love the flavor of a "Smoked" paprika, you can find this seasoning at most high end specialty food stores or at your local Middle Eastern market.

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