Smoked Pork Rub
Description
This International appetizer features Pound cured picnic ham, DRY SEASONINGS MIXTURE:, Black pepper, White pepper, Cayenne pepper. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cut strips of meat 3 - 4 inches long by 2 - 3 inches wide and 3/4 inch thick.
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Coat the strips of pork generously with the dry seasonings mix.
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Skewer meat with a metal smoking rod and
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arrange so that a good flow of smoke can reach all sides evenly (an open grate can be used instead of rods).
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Hang tasso in the smoker and smoke at 150F for 5 - 6 hours.
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Meat should be slightly moist and completely smoked throughout.
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Alternate Method Shoulder bone can also be smoked along with the tasso.
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These bones can be used in Red Beans, White Beans, Gumbo and other dishesServing Ideas : Plate Presentation NOTES : Tasso is probably the most important smoked meat seasoning used in a Cajun cooking.
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Tasso is a highly seasoned
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slice of smoked pork shoulder (along with any extra scraps and pieces of pork).
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It is used as the primary smoked flavor for many traditional Cajun dishes.
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The best tasso is slightly dryer than a regular smoked ham however, not as dry as a jerky.
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It also has a lite sweet taste and is about twice as hot (Cayenne or Tabasco Pepper Seasoned) as regular smoked sausage
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 242.6kcal
- % Daily Value *
- Total Fat 5.0g8%
- Saturated Fat 0.9g5%
- Cholesterol 12.0mg4%
- Sodium 17477.4mg729%
- Total Carbohydrate 41.9g14%
- Dietary Fiber 9.7g39%
- Sugars 14.8g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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