Looking for Tasso - FTL to Boca
- LiveRock Aug 15, 2011 01:48 PM
I am going to be making a giant batch of Jambalaya this weekend and I would like to shoot for some good New Orleans authenticity. Although I am seeing plenty of sources for Andouille sausage in stores (Whole Foods, Costco, Fresh Market) I can only recall seeing Tasso in the frozen section at Fernanda's International Market.
Are there any other places, Fort Lauderdale to Boca, that you have seen Tasso?
I had to have it flown in from K Pauls a few years ago, I could not find anywhere. Of course, I had to get 5 lbs so I had a lot for quite a while.
Next time I actually made my own - using a recipe from an Emeril cookbook. Again, I ended up with a LOT.
If you find any others, let me know!
Luckily, for andouille, Publix for a few years has now carried Rajun Cajun. It's not bad - better than the awful alternative of using Kielbasa or something similar.
Made this once... Good ez recipe only takes time and a smoker.
Here is my recipe for Tasso. I used a Boneless Pork Roast cut into about 4-5 inch long, 1/2 to 1 inch thick slices. This is seasoning for about 5 lbs of pork:
Homemade Tasso Recipe
5 lbs Pork cut as described above
3 Tbsp Kosher Salt
2 Tsp Cayenne or To Taste (see above)
4 Tbsp Paprika
2 Tbsp Fresh Garlic, minced
2 Tbsp Coarsely Ground Black Pepper
1 tsp Cinnamon
1 Tbsp White Pepper
1 Tbsp Brown Sugar
Mix the seasoning together well. Rub the seasoning into the meat, you want a lot on there, call it 1/8 inch, use it all. Place on a plate or tray, cover and refrigerate 3 days.
Before smoking put the Tasso on an elevated rack so that air can circulate around it, then put a fan on it for about 2 hours to dry it out. I also don’t use a water pan when smoking Tasso, this is something that I actually want to dry out during the smoking process.
I hot smoked this batch in an inexpensive upright barrel smoker using charcoal as the heat source (heated with a chimney starter, no lighter fluid or matchlight coals please.) I used Pecan chips that were soaked in water for 1 hour for the smoke.
I smoked this a total of about 4 hours, the first 2 hours at about 150-160 degrees F. The second two hours at 180-190 degrees F.
The object is to get as much smoke into the meat, before cooking it all the way through. I brought the internal temperature of the meat to 150 degrees F in the last 2 hours of smoking.
When finished I again put the Tasso in front of a fan for about 1 hour. Refrigerate. When completely cold portion and store the Tasso in vacuum sealed packages. Freeze.