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Tasso By Emeril

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Tasso is a Louisiana staple, a spicy, smoked pork shoulder that adds a smoky, peppery depth to stews, gumbos, and jambalayas. This recipe, inspired by Emeril Lagasse, transforms lean pork butt into a vibrant, aromatic curing mixture using paprika, cayenne, black pepper, and garlic. The result is a firm, flavorful meat that is neither too salty nor too dry, but perfectly balanced with heat and smoke. While traditionally smoked, this dry-cure method allows you to make it at home with ease. The curing process infuses every bite with complex flavors, making it an essential pantry item for anyone who loves Cajun and Creole cuisine. Slice it thin and use it to elevate your favorite comfort foods.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 778.4
Description
Tasso is a Louisiana staple, a spicy, smoked pork shoulder that adds a smoky, peppery depth to stews, gumbos, and jambalayas. This recipe, inspired by Emeril Lagasse, transforms lean pork butt into a vibrant, aromatic curing mixture using paprika, cayenne, black pepper, and garlic. The result is a firm, flavorful meat that is neither too salty nor too dry, but perfectly balanced with heat and smoke. While traditionally smoked, this dry-cure method allows you to make it at home with ease. The curing process infuses every bite with complex flavors, making it an essential pantry item for anyone who loves Cajun and Creole cuisine. Slice it thin and use it to elevate your favorite comfort foods.
Ingredients
  • 2 tablespoon Salt
  • 1 1/2 tablespoon Black pepper
  • 1 1/4 tablespoon Cayenne
  • 5 tablespoon Paprika
  • 1 tablespoon Granulated garlic
  • 1 1/2 tablespoon Onion powder
  • 2 1/2 pound Lean pork butt; cut in 1" thick, 4-5oz slices
Directions
  1. 1
    In a small mixing bowl, combine the salt, black pepper, cayenne, paprika, granulated garlic, and onion powder. Stir until evenly distributed.
  2. 2
    Dredge each slice of pork butt in the spice mixture, ensuring all sides are thoroughly coated.
  3. 3
    Press the spice mix firmly into the meat to help it adhere and begin the curing process.
  4. 4
    Arrange the seasoned pork slices in a single layer on a sheet of plastic wrap.
  5. 5
    Wrap the pork tightly in the plastic wrap, removing as much air as possible. You can pack about 4 slices per wrap.
  6. 6
    Place the wrapped pork in the refrigerator to cure for a minimum of 3 days, or up to 1 week for deeper flavor.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 778.4kcal
% Daily Value *
Total Fat 42.4g66%
Saturated Fat 14.5g73%
Cholesterol 227.0mg76%
Sodium 29447.2mg1227%
Total Carbohydrate 19.2g7%
Dietary Fiber 9.3g38%
Sugars 2.8g
Protein 81.1g163%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Once cured, the tasso can be stored in the refrigerator for up to 2 weeks or frozen for several months. Wrap tightly to prevent drying out.

Usage: Tasso is typically sliced thinly and added at the beginning of cooking to infuse flavor into dishes like gumbo, jambalaya, or red beans and rice. It can also be used as a garnish for salads or sandwiches.

Safety: Ensure the pork is kept refrigerated at all times during the curing process. Do not consume if the meat develops an off odor or slimy texture.

Variation: For a smokier flavor, you can smoke the pork after curing at a low temperature (225&# 194;°F) for 1-2 hours before refrigerating.

Keywords: tasso, cured pork, cajun, creole, gumbo, jambalaya, smoked pork, spice rub, dry cure, pork butt, paprika, cayenne, garlic powder, onion powder, preservative
Read it online: https://www.chefs-mate.com/recipe/tasso-by-emeril/