Smoked Pork Tasso
This homemade smoked pork tasso brings authentic Cajun flavor to your pellet grill or smoker with a simple curing process and low-and-slow smoking. This smoked tasso recipe is perfect for red beans and rice, greens, or any dish that needs a smoky, spicy kick!
Ingredients
- 3½ - 3¾ lbs boneless pork butt
For the Curing Mixture:
- 2 tablespoons black pepper
- 2 tablespoons granulated garlic
- 2 tablespoons paprika
- 2 tablespoons onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
- ¾ teaspoon pink curing salt #1 0.25% of meat weight
- ½ teaspoon ground clove
For the Final Seasoning:
- 1 tablespoon cayenne pepper
- 1 tablespoon black pepper
- 1 teaspoon marjoram
- 1 teaspoon granulated garlic
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon allspice
- ⅛ teaspoon celery seed
Instructions
Cure the Pork Butt:
- Cut the pork butt into 8-10 ounce pieces, roughly the size of a baseball. Leave the fat cap on.
- In a medium bowl, combine all cure mixture ingredients: black pepper, granulated garlic, ground clove, paprika, onion powder, cayenne pepper, kosher salt, brown sugar, granulated sugar, and pink curing salt #1. Mix well.
- Dunk each piece of pork into the cure mixture, ensuring complete coverage on all sides. Use any leftover cure mixture to dust the pork pieces for extra coverage.
- Place the seasoned pork into a gallon-size Ziploc bag or airtight container. Remove as much air as possible and seal.
- Refrigerate for 5 days, turning and redistributing the meat daily to ensure even curing.
Rinse and Season:
- Remove the cured pork from the refrigerator. Rinse each piece thoroughly under cold water to remove the cure mixture. Pat completely dry with paper towels.
- In a medium bowl, combine all final seasoning ingredients: cayenne pepper, black pepper, marjoram, granulated garlic, thyme, allspice, celery seed, and paprika. Mix well.
- Lightly season all sides of each pork piece with the final seasoning mixture.
- Place the seasoned pork pieces on a wire cooling rack set over a sheet tray. Refrigerate uncovered overnight to air dry.
Smoke the Pork Tasso:
- Preheat your pellet grill or smoker to 200°F with your choice of wood or pellets.
- Insert a probe thermometer into one of the pork pieces.
- Place the tasso pieces on the smoker grates, fat side up. Close the lid and smoke until the internal temperature reaches 150°F - about 2 hours, but times may vary.
- Remove from the smoker and let rest for 15-20 minutes before slicing or storing.
- To store, vacuum seal each individual portion whole and freeze for up to several months, or refrigerate for up to 1 week.
Video
Notes
- CRITICAL: Pink curing salt #1 must be measured precisely at 0.25% of the meat weight. For 3.6 pounds of pork, this equals approximately 3/4 teaspoon (0.1444 oz). Always weigh if possible, or use the teaspoon measurement as a close approximation.
- Using the Tasso: Tasso is meant to be used as a flavoring meat, not eaten on its own. Dice it up and add it to dishes like red beans and rice, gumbo, greens, or jambalaya.
- Storing in the Freezer: This recipe makes several portions that freeze beautifully. I prefer to vacuum seal the large chunks whole, and store in the freezer. Then, when I need pork tasso for different recipes, I can thaw one portion at time.