|Mr. B’s Tasso Ready for the Smoker|
Like any hot-blooded husband, nothing excites Mr. B more than when I talk pig to him. But this time, it wasn’t a simple matter. I wasn’t looking for his delicious ribs or that delectable and juicy tenderloin he does just so; I was looking for something more.
“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.
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.