Smoked Tasso Recipe!
Recipe Information
Smoked Tasso
Cultural Context
Smoked Tasso is a traditional Cajun specialty originating from Louisiana, often used to flavor dishes like gumbo and jambalaya. This cured and smoked pork is celebrated for its robust flavor and is a staple in Creole cooking. Today, Tasso is appreciated beyond its regional roots, finding its way into various culinary creations across the United States and beyond.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
pork shoulder
🥗Healthier: turkey breast
💰Cheaper: pork loin
Turkey breast is leaner, while pork loin is a less expensive cut.
liquid smoke
🥗Healthier: smoked paprika
💰Cheaper: none
Smoked paprika provides a smoky flavor without the additives.
Trim the pork steaks from a piece of Boston butt, cutting away excess fat and bone.
Cut the pork into 3/4 inch thick steaks.
Season each side of the pork steaks with salt, black pepper, and Brr Fire and Smoke seasoning.
Place the seasoned pork steaks on a sheet pan and refrigerate to cure overnight if possible.
Preheat the Pits and Spits Maverick 1250 grill to 300°F using oak pellets.
Lay the pork steaks on the bottom grill of the smoker.
Smoke the pork steaks until they have a beautiful color and the fat has rendered down, approximately 2 hours.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Also Known As
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