Tasso
Ingredients
Tasso Cure
- 5 lbs Pork Roast cut into 4 inch long pieces. 1/2-1 inch thick Shoulder or Butt
- 8 oz kosher salt
- 4 oz brown sugar
- 2 1/2 tsps pink curing salt
- 2 Tbsps Cayenne Pepper
- 4 tbs paprika
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 3 Tbsp Black Pepper
- 1 Tbsp Dry Mustard
Instructions
Tasso Brine
- Combine the salt, sugar, and curing salt in a medium bowl, and thoroughly combine. Dredge pork pieces in brining mixture. Place pieces on a baking tray and refrigerate for 3-5 hours.
Seasoning and Smoking Tasso
- Preheat your smoker to 225 degrees F. Remove pork from the refrigerator and rinse off the brine mixture.
- Combine seasoning mix in a medium bowl. Coat each piece liberally with a seasoning mix and place in smoker for 4-5 hours until the meat thermometer reads 150 degrees F.
- Remove from smoker and let cool. Use immediately or wrap and freeze for later use.