Chef Paul Prudhomme's Tasso Seasoning & Tasso Pork

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Chef Paul Prudhomme’s Tasso Seasoning & Tasso Pork

Recipes from Reading Eagle newspaper - May 14, 1985

Chef Paul Prudhomme’s Tasso Seasoning

1 Tbsp plus 1 tsp table salt
1 Tbsp plus 2 tsp white granulated sugar
4 Tbsp ground black pepper
2 Tbsp plus 1 tsp ground white pepper
2 Tbsp plus 1 1/4 tsp ground red pepper (preferably cayenne)
3 Tbsp garlic powder
2 Tbsp plus 1 tsp onion powder
2 Tbsp plus 1 3/4 tsp cumin
2 Tbsp plus 2 1/2 tsp paprika
1 Tbsp plus 2 1/4 tsp gumbo filet (optional)

Mix all ingredients together. Use to marinate recipe below.

To use Tasso seasoning to make Tasso Pork…

Butcher Merle Ellis Tasso Pork

Recipes from Reading Eagle newspaper - May 14, 1985

Ingredients:

5 lb Boston butt or pork shoulder butt

Pickling Brine
5 cups (40 oz) water
1/2 cup (5 oz) table salt
2 Tbsp plus 1 tsp (1 oz) white granulated sugar
5 tsp (1 oz) cure, Prague powder #1 or pink salt (saltpeter)

Chef Paul Prudhomme’s Tasso Seasoning (from above)

Hickory chips or Hickory Flavored Liquid Smoke (like Wrights or Colgin)

Instructions:

Cut raw pork butt into strips about 1 1/2 inches to 1 3/4 inches thick.

Mix up water, table salt, sugar and cure (Pink Salt - salt peter) into a pickling brine until everything is dissolved.

Place sliced pork strips in pickling brine and cure for two days, in a covered container, in the fridge.

Remove pork strips from cure brine and rinse well and pat dry.

Roll the strips of cured pork in the the Chef Paul Prudhomme’s Tasso Seasoning mix coating the meat completely, and pat it into the meat well.

Let the seasoned meat sit, covered, in the refrigerator for three days to marinate.

**To cook in Tasso pork home home smoker:

Smoke marinated pork strips slowly to an internal temperature of 165-F using hickory chips. About 8 to 12 hours.

**To smoke Tasso pork in home oven, set oven 175F.

Place meat strips on a rack in a roasting pan.

Fill a spray bottle with full strength Hickory flavor liquid smoke.

Spray pork strips with liquid smoke every 1/2 hour until pork reaches an internal temperature of 165-F. About 4 hours.

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How would you smoke this without the use of liquid smoke?

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You mean in the oven? I would add smoked paprika instead of regular paprika in the rub and maybe smoked salt instead of regular salt. That’s all I can think of for inside cooking.

Here’s a link to the original recipe in the Google newspaper archive:

Reading Eagle newspaper - May 14, 1985
http://news.google.com/newspapers?id=fCIyAAAAIBAJ&sjid=VaYFAAAAIBAJ&pg=4927%2C4316335

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Thank you.