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Cajun country

Pickled pork / tasso

Ingredients

Dry Tasso Spices Pickled Pork Brine

½ c Hungarian Paprika 2 lbs fresh pork
½ c New Mexico ground Chiles 1 qt. white vinegar
¼ c ground pepper ½ cup mustard seed
1/8 c red pepper 6 whole Cloves
¼ cup red pepper flakes 6 whole Allspice
4 lb pickled pork ½ tsp red pepper
1 tsp ground sage 3 bay leaves
1 tsp dried thyme 6 garlic cloves
¼ c minced garlic ½ medium onion (chopped)
1 tbsp kosher salt
1 tbsp Black Peppercorns
Mortens Tender Meat Cure

Lagniappe

Pickled Pork

Mix all the ingredients in a medium stock pot except the pork; bring to a boil
for about 5 minutes. When the mixture is completely cool add the pork and
place in the refrigerator for 4-6 days.

Tasso

Mix all the herbs and spices together in a large bowl. Roll each chunk of
freshly marinated pickled pork in the spices. Shake off the excess and hang
in a cool place overnight with a fan till the meat is dry to the touch. Cold
smoke at no more than 120 degrees for 12 to 24 hours,

Remember Tasso has not been cooked. When paired with other sausages for
flavoring in gumbo’s and stews it provides much of the flavor in traditional
gulf coast dishes. It is also used in the same manner as bacon or prosciutto,
when sliced very thin and wrapped around shrimp, or appetizers.

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