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Tasso

A spicy, Cajun, cured, smoked cut of pork shoulder
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Prep Time 4 hours
Cook Time 2 hours
Course: Charcuterie, Ingredient
Cuisine: Cajun
Ingredients Equipment Method

Ingredients
  

  • 5 lbs pork shoulder pork butt, Boston butt
Cure Ingredients
  • 8 oz kosher salt
  • 4 oz brown sugar
  • 1 tsp Prague #1 pink curing salt I can't find this in a local grocer, affiliate link at the bottom
Seasonings
  • 1/4 cup cayenne
  • 2 tbsp black pepper
  • 2 tbsp paprika
  • 2 tbsp granulated garlic
  • 2 tbsp dried thyme

Equipment

  • 1 Smoker
  • 1 Digital food thermometer Optional, but recommended (Affiliate links below)

Method
 

  1. Cut the pork butt into 1 inch steaks. Place steaks on a pan.
  2. Mix curing ingredients then rub generously onto steaks on a pan.
  3. Allow to cure in the fridge for 5 hours. About halfway flip them and rub excess cure from pan onto tops of steaks.
  4. Rinse the cure off of steaks with cold water.
  5. Prepare smoker to 225 °F.
  6. Allow the steaks to dry.
  7. Mix seasonings, rub generously onto steaks
  8. Smoke steaks until they reach an internal temperature of 150 °F, about 2 hours.