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Custom Catering s Tasso Smoked Seasoning
Ingredients:
1 7-10 pound cured picnic ham
DRY SEASONINGS MIXTURE:
1 tablespoon black pepper
1 tablespoon white pepper
2 tablespoon cayenne pepper
1 tablespoon salt
2 tablespoon Spanish paprika
3 tablespoon granulated garlic
2 tablespoon onion powder
3 tablespoon brown sugar
Instructions:
Cut strips of meat 3 - 4 inches long by 2 - 3 inches wide and 3/4
inch thick. Coat the strips of pork generously with the dry seasonings
mix. Skewer meat with a metal smoking rod and arrange so that a good
flow of smoke can reach all sides evenly (an open grate can be used
instead of rods). Hang tasso in the smoker and smoke at 150F for 5
- 6 hours. Meat should be slightly moist and completely smoked throughout.
Alternate Method Shoulder bone can also be smoked along with the tasso.
These bones can be used in Red Beans, White Beans, Gumbo and other
dishes. |
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