|Mr. B's Tasso Ready for the Smoker|
"I need tasso," I cried. "My green beans are nothing without it!" He patted my back, consoling me. "And pickle meat, too. How am I supposed to make a decent pot of red beans without pickle meat?" I lamented. And, just like always, Mr. B promised to make it all better, so I made him a stack of pancakes and sent him on to his office with a few perfectly packaged little treats.
That evening, when Mr. B returned home, securely under his arm he had a large brown paper package deftly tied with twine. I only had to wonder for a minute about its contents, for just as Mr. B bent to kiss me, he whispered ever so sweetly, "My dear, you shall have all the tasso your little heart desires."
Aw, just like always, Mr. B is my Prince of Pork.
*Tasso is a highly seasoned, spicy pork that's used to flavor anything from gumbos and soups, to vegetables, red beans and anything else your little heart desires.
Mr. B's Tasso (Adapted from Chuck Taggart's "The Gumbo Pages"
6-8 lbs. Pork Butt
5 T. Kosher salt, finely crushed
5 T. Cayenne pepper
5 T. Fresh ground black pepper
3 T. White pepper
3 T. Paprika
3 T. Granulated garlic
3 T. Granulated onion
3 T. Dried Rosemary
1. Trim pork of excess fat and cut into pieces about 4 inches by 4 inches.
2. Mix together the seasoning and put it into a shallow bowl.
3. Dredge the pork pieces in the seasoning until thoroughly coated. Use your fingers to press the seasoning firmly into the meat.
4. Place seasoned meat on a rack and put it into the refrigerator for 3 to 4 days.
5. Prepare your smoker. Mr. B likes to use a bit of pecan wood for flavoring. Smoke pork for 5-6 hours, or until done.
6. Wrap cooled, smoked pork and let it sit overnight before using. Then, use what you need and freeze the rest.