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Started By
Message
A Tasso Recipe From Mecca (Pic added to the OP)
Posted on 4/21/15 at 7:39 pm
Posted on 4/21/15 at 7:39 pm
5 lbs of pork butt or thick chops cut into 2 inch x 2 inch strips to whatever length the cut will produce
1 T salt
1 T sugar
5 T fresh black pepper
2 T red pepper
3 T garlic powder
1 T chili powder
2 T onion powder
2 T paprika
1 T gumbo file
Mix all seasonings. Then rub the pork generously on all surfaces, refrigerating (covered) for 2 to 3 days. Crank the smoker and smoke 4 or so hours at 200 + until done at 160 degrees, or so.
Got a batch going now.
And here it is:
Dark due to a bunch of pecan smoke. Lots of peppery bite. I like it very much. Can't wait to use it.
1 T salt
1 T sugar
5 T fresh black pepper
2 T red pepper
3 T garlic powder
1 T chili powder
2 T onion powder
2 T paprika
1 T gumbo file
Mix all seasonings. Then rub the pork generously on all surfaces, refrigerating (covered) for 2 to 3 days. Crank the smoker and smoke 4 or so hours at 200 + until done at 160 degrees, or so.
Got a batch going now.
And here it is:
Dark due to a bunch of pecan smoke. Lots of peppery bite. I like it very much. Can't wait to use it.
This post was edited on 4/22/15 at 12:55 pm
2
Posted on 4/21/15 at 8:03 pm to OTIS2
Interesting, I haver never seen gumbo file in a recipe for anything other than gumbo
Looks good
Looks good
Posted on 4/21/15 at 8:05 pm to OTIS2
I'm gonna try it. Thanks OTIS
Posted on 4/21/15 at 8:16 pm to BRgetthenet
It's mostly Prudhomme mix, and the file is from his recipe. He had white pepper...I detest white pepper and added more black. He also had some cumin. When I made the mix, I was out so I subbed in some chili powder. It tasted good...hope the Tasso does too. Smoking on pecan.
This post was edited on 4/21/15 at 9:29 pm
Posted on 4/21/15 at 8:27 pm to OTIS2
sounds good, i have some beans, want some?
i dont want anymore, im tard of beans..
i dont want anymore, im tard of beans..
Posted on 4/21/15 at 8:28 pm to Ole Geauxt
I hope your gumbmnt chek comes some so you can get off them beans. It's damn tough when you're on dem beans...
This post was edited on 4/21/15 at 8:29 pm
Posted on 4/21/15 at 8:38 pm to OTIS2
nobody knows the trouble ive seen,
nobody knows the sorrow.
nobody knows the sorrow.
Posted on 4/21/15 at 8:58 pm to Ole Geauxt
So I just test tasted a smaller piece of the Tasso. Damn it's good. I'm not buying tasso any time soon. Too easy to make as good or better than you can buy.
Posted on 4/21/15 at 9:25 pm to Tigerpaw123
quote:I think this is a "secret" ingredient in a lot of Cajun dishes. Has anyone tasted the Pie Man's Crawfish Pasta in the NOLA CBD? I think that's in there.
Interesting, I have never seen gumbo file in a recipe for anything other than gumbo
Posted on 4/21/15 at 9:50 pm to Stadium Rat
Here is some I did awhile back, mine has a little curing salt in it.
Posted on 4/22/15 at 12:56 pm to TIGER2
Bump for updated pic in the OP.
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