📝 About This Recipe
Tasso isn't actually ham in the traditional sense, but rather a intensely seasoned, smoke-cured specialty from the heart of Acadiana. Carved from the fatty shoulder butt, it is rubbed with a potent blend of cayenne, garlic, and aromatic spices before being cold-smoked to perfection. This 'flavor bomb' is the secret ingredient that provides the deep, smoky backbone to world-class Gumbos, Jambalayas, and Etouffées.
🥗 Ingredients
The Meat
- 5 pounds Pork Shoulder (Boston Butt) (boneless, trimmed of excess outer fat)
The Cure
- 1/2 cup Kosher Salt (do not use table salt)
- 1/4 cup Brown Sugar (packed)
- 1 teaspoon Pink Curing Salt #1 (Prague Powder #1 for preservation and color)
The Cajun Spice Rub
- 3 tablespoons Cayenne Pepper (adjust for heat preference)
- 1/4 cup Smoked Paprika (sweet Spanish style)
- 3 tablespoons Garlic Powder
- 2 tablespoons Onion Powder
- 1 tablespoon Dried Thyme (crushed between palms)
- 1 tablespoon Dried Oregano
- 2 tablespoons Black Pepper (coarsely ground)
- 1 tablespoon White Pepper (for a sharp, floral heat)
- 1/2 teaspoon Allspice (ground)
👨🍳 Instructions
-
1
Begin by slicing the pork shoulder into long strips or slabs, roughly 1 inch thick and 3-4 inches wide. Slicing across the grain will ensure the finished product is easier to dice later.
-
2
In a small bowl, whisk together the Kosher salt, brown sugar, and pink curing salt until thoroughly combined.
-
3
Place the pork strips in a large glass baking dish or a heavy-duty resealable bag. Coat each piece evenly with the cure mixture, massaging it into the meat.
-
4
Refrigerate the meat for at least 4 hours, or up to 24 hours. This draws out moisture and allows the cure to penetrate, which is essential for the authentic Tasso texture.
-
5
After curing, rinse the pork strips thoroughly under cold running water to remove excess salt. Pat them completely dry with paper towels; a dry surface is key for the spice rub to adhere.
-
6
In a medium bowl, combine all the ingredients for the Cajun Spice Rub (cayenne, paprika, garlic powder, onion powder, thyme, oregano, black/white pepper, and allspice).
-
7
Dredge each strip of pork into the spice mixture, pressing firmly so that a thick, heavy crust forms on all sides of the meat. It should look heavily coated.
-
8
Prepare your smoker for indirect cooking. Use a strong hardwood like Pecan, Hickory, or Oak. Aim for a steady temperature between 200°F and 225°F (93°C - 107°C).
-
9
Place the seasoned pork strips on the smoker grates, ensuring they aren't touching to allow for maximum smoke circulation.
-
10
Smoke the meat until the internal temperature reaches 155°F to 160°F. This typically takes 3 to 4 hours depending on the thickness of your strips.
-
11
The finished Tasso should be firm to the touch and have a dark, mahogany-colored crust. Remove from the smoker and let it cool completely on a wire rack.
-
12
Once cooled, wrap the Tasso tightly in plastic wrap or vacuum seal. For the best flavor, let it rest in the fridge for 24 hours before using, allowing the spices and smoke to mellow and meld.
💡 Chef's Tips
Always use Pink Curing Salt #1 if you plan on smoking at low temperatures to prevent foodborne illness. If you don't have a smoker, you can use a charcoal grill with wood chunks or, in a pinch, bake at 225°F with a teaspoon of liquid smoke added to the rub (though the flavor won't be as authentic). Don't be afraid of the spice level; while the rub is hot, the heat dissipates once the Tasso is simmered in a large pot of gumbo or beans. Tasso freezes beautifully! Slice it into 4-ounce portions and freeze for up to 6 months so you always have a flavor starter on hand.
🍽️ Serving Suggestions
Dice it finely and sauté it as the base for a classic Shrimp and Grits. Add it to a slow-cooked pot of Red Beans and Rice for an incredible smoky depth. Use it as a pizza topping alongside jalapeños and pineapple for a Cajun twist on the Hawaiian. Whisk it into a creamy Pasta Carbonara to replace the traditional guanciale with a spicy kick. Pair finished dishes containing Tasso with a crisp Abita Amber beer or a chilled Off-dry Riesling to balance the spice.