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Smoked Pork Rub

Smoked Pork Rub recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 242.6
Dietary: Gluten-free
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
  • Pound cured picnic ham
  • DRY SEASONINGS MIXTURE:
  • 1 tablespoon Black pepper
  • 1 tablespoon White pepper
  • 2 tablespoons Cayenne pepper
  • 1 tablespoon Salt
  • 2 tablespoons Spanish paprika
  • 3 tablespoons Granulated garlic
  • 2 tablespoons Onion powder
  • 3 tablespoons Brown sugar
Directions
  1. 1
    Cut strips of meat 3 - 4 inches long by 2 - 3 inches wide and 3/4 inch thick.
  2. 2
    Coat the strips of pork generously with the dry seasonings mix.
  3. 3
    Skewer meat with a metal smoking rod and
  4. 4
    arrange so that a good flow of smoke can reach all sides evenly (an open grate can be used instead of rods).
  5. 5
    Hang tasso in the smoker and smoke at 150F for 5 - 6 hours.
  6. 6
    Meat should be slightly moist and completely smoked throughout.
  7. 7
    Alternate Method Shoulder bone can also be smoked along with the tasso.
  8. 8
    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.
  9. 9
    Tasso is a highly seasoned
  10. 10
    slice of smoked pork shoulder (along with any extra scraps and pieces of pork).
  11. 11
    It is used as the primary smoked flavor for many traditional Cajun dishes.
  12. 12
    The best tasso is slightly dryer than a regular smoked ham however, not as dry as a jerky.
  13. 13
    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.

Keywords: appetizer, black, brown, cayenne, cured, dry, garlic, granulated, grilling, ham, international, mixture, onion, paprika, pepper, picnic, pork, pound, powder, rub
Read it online: https://www.chefs-mate.com/recipe/smoked-pork-rub-3/