Smoked Tasso Recipe!

🔥 Elevate your Cajun and Creole cooking with the authentic flavor of Smoked Tasso! 🐷🌶️ This Louisiana staple adds a mouthwatering punch to everything from hearty beans and rich gumbo to soul-warming greens and beyond. Seasoned, cured, and expertly smoked pork infuses your dishes with that irresistible smoky goodness. 🍲✨ Get ready to spice up your kitchen creations with this must-have ingredient!


Ingredients:
• Whole Boston butt
• Boudreaux's Backyard Fire and Smoke Creole seasoning
• Oak pellets or wood chips

Equipment
• Pitts and Spitts Maverick 1250
• Optional meat hooks

Directions:
1. Begin by selecting a whole Boston butt, ensuring it has a good fat content for juicy pork steaks. The ideal section for this process lies below the bone, avoiding large fat knobs within the muscle.
2. Remove the fat cap from the butt and the glands underneath.
3. To access the desired section, flip the butt over and peel back the seam, then separate the top from the bottom.
4. Reserve the top in a separate bowl along with any scraps.
5. Square up the long side by trimming off loose hanging pieces and square off one small end until visually appealing.
6. Cut 3/4 inch steaks from the remaining roast until reaching the end unsuitable for steaks.
7. A typical butt yields 6-8 pieces of Tasso, with trimmings saved for sausage.
8. Lay each piece in a single layer on a baking sheet and season liberally on both sides with Boudreaux's Fire and Smoke.
9. Refrigerate uncovered overnight to allow curing and surface drying.
10. Preheat/prep your Pitts and Spitts Maverick 1250 to 300 degrees Fahrenheit with oak as the smoke source.
11. If possible, hang the pieces with meat hooks; otherwise, lay them flat on the grates.
12. Smoke at 300°F for approximately 2 hours until achieving a deep red color and rendered fat.
13. Remove and allow to cool before vacuum-sealing individually and freezing until needed.
Enjoy hot off the grill or incorporate into various recipes. Happy Cookin'!


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