Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Pork butt
1/4 c Cayenne pepper
1/2 c Worcestershire sauce
1/4 c Black pepper - cracked
1 tb Louisiana Gold Pepper Sauce
-- or Tabasco
1/4 c Salt
1/4 c Brown sugar
1/2 c Garlic - granulated

by Chef John Folse. From
: Pat Stockett, 02-09-94, 07:21 Originally From
: Michelle Bass

Cut pork butt into 1/2-inch thick strips. Place on a baking pan and
season with Worcestershire and Louisiana Gold sauces. Once liquids
are well blended into meat, add all remaining ingredients. Mix well
into meat to ensure that each piece is well coated with the seasoning
mixture. Cover with clear wrap and refrigerate overnight.

Using a home style smoker, and using briquettes flavored with pecan
wood and sugar cane strips if possible, smoke tasso at 175-200 F for
2-1/2 hours. Once cooked, tasso may be frozen or used to season
gumbos, vegetables, or a great pot of white or red beans.

COMMENT FROM JOHN FOLSE:

Tasso is yet another example of the Cajun and Creole desire for unique
flavor in a recipe. Tasso is a dried smoked product that is seasoned
with cayenne pepper, garlic and salt and heavily smoked. The word
tasso is believed to have come from the Spanish word "tasajo" which
is dried, cured beef. Although this delicacy is often thinly sliced
and eaten alone, it is primarily used as a pungent seasoning for
vegetables, gumbos and soups.

Today in South Louisiana, tasso is becoming a popular seasoning for
new and creative dishes. It has also gained wide acclaim as an hors
d'oeuvre served with dipping sauces or fruit glazes.

At Lafitte's Landing Restaurant, we have incorporated tasso into our
cream sauces and compound butters to create a new taste unheard of in
classical cooking. [Is great in pasta dishes, IMHO.] Source: "The
Evolution of Cajun Creole Cuisine"

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