Homemade Tasso Recipe

Ah, Tasso! The smoky, spicy treasure of Southern cooking that turns humble dishes into flavor-packed feasts. Whether you’re crafting a gumbo, jambalaya, or red beans and rice, Tasso steps in like a culinary superhero, bringing its rich, bold character to the table.

But what exactly is Tasso, you ask? Traditionally, it’s a highly seasoned, smoked meat—often pork—used to infuse depth into just about anything. Back in the day, it was a thrifty creation, made from the trimmings after a hog boucherie (basically a Cajun hog roast). Strips of pork would be slathered with spice, dried, and smoked until they were packed with flavor.

Today, however, Tasso has evolved. It’s no longer just a practical use of leftovers; it’s a gourmet ingredient in its own right. Mine sits somewhere in the middle, still paying homage to its rustic roots while embracing a little modern finesse.

The beauty of Tasso is that it’s easy to make but requires a bit of patience. You’ll need to plan ahead and let the meat cure for a few days to get that perfect blend of spice and smokiness. But once you’ve got a batch, it’ll keep beautifully in the freezer, ready to rescue any dish in need of some Cajun-style flair. You can also find Tasso ham in restaurants like Lucille’s Smokehouse BBQ or Silver Diner.

A few quick tips before we dive in:

• After seasoning the meat, give it at least three days in the fridge to cure. You’ll notice the gorgeous pink center—it’s worth the wait.
• Be cautious with the cayenne in your spice blend. Start small and adjust as needed. You want heat, but not so much that it overwhelms your dish.

Now, let’s get down to business and make some Tasso!

Homemade Tasso Recipe

What You’ll Need:

• 5 lbs boneless pork roast, sliced into 4-5 inch long pieces, about 1/2 to 1 inch thick

Ingredients:

• 3 tbsp kosher salt
• 2 tsp cayenne pepper (or to taste)
• 4 tbsp paprika
• 2 tbsp fresh garlic, minced
• 2 tbsp coarsely ground black pepper
• 1 tsp cinnamon
• 1 tbsp white pepper
• 1 tbsp brown sugar

Instructions:

1. Season the Meat: Mix your seasoning blend well, and don’t be shy—rub it generously into the pork. You want about a 1/8-inch coating on each piece. Use it all. Place the pork on a tray, cover it, and refrigerate for 3 days to let the flavors really sink in.
2. Dry the Meat: Before smoking, place the Tasso on an elevated rack so air can circulate around it, and let a fan blow on it for about 2 hours. This helps dry out the meat, setting the stage for an epic smoking session.
3. Fire Up the Smoker: Use an upright barrel smoker with charcoal as the heat source (no lighter fluid, please). Soak pecan chips in water for about an hour and toss them in for that rich, smoky flavor.
4. Smoke the Tasso: Smoke the pork for around 4 hours. Start with the smoker at 150-160°F for the first 2 hours, then crank it up to 180-190°F for the last 2 hours. You want to get as much smoke into the meat as possible before it fully cooks. The internal temperature should reach 150°F by the end.
5. Cool It Down: Once smoked, give the Tasso another hour in front of a fan to cool and firm up. Once it’s completely cold, portion it out, vacuum-seal, and store it in the freezer. You’ll have 5 pounds of Tasso ready to elevate your cooking whenever inspiration strikes.

So, whether you’re tossing it into a gumbo or just nibbling on it straight from the fridge (no judgment), homemade Tasso is a must-have in your kitchen arsenal!