John's Cajun Tasso

Name: John's Cajun Tasso
Prep time: 144 h
Cook time: 6 h
Total time: 150 h
Yield: 5 lbs, 5 serving(s)
Ingredients: 8 lbs pork butt; 9 tablespoons morton's tender quick; 1/2 cup brown sugar; 1/4 cup cayenne pepper; 1/3 cup black pepper; 1/4 cup white pepper; 1/4 cup spanish bitter-sweet paprika; 3 tablespoons onion powder; 1/4 cup granulated garlic; 2 tablespoons celery seeds; 2 tablespoons mustard powder; 2 tablespoons ground cinnamon; 1/4 cup ground celery seed; 1/4 cup sylvia's secret seasoning (see note); 1/2 cup ground black pepper; 1/4 cup white pepper; 1/2 cup brown sugar (light or dark); 3 tablespoons cayenne pepper; 3 tablespoons granulated garlic; 1/4 cup coarse kosher salt (don't use fine ground table salt with iodine in it); 1 tablespoon basil; 1 tablespoon oregano; 1/2 teaspoon thyme; 1/4 teaspoon rosemary, crushed

Submitted by Chef GreanEyes

"from www.olsouthrecipes.com Recipe by John Rivera of Missouri. times vary greatly!"

Download

Ready In:: 150hrs
Ingredients:: 24
Yields:: 5 lbs
Serves:: 5

ingredients

8 lbs pork butt
9 tablespoons morton's tender quick
¹⁄₂ cup brown sugar
¹⁄₄ cup cayenne pepper
¹⁄₃ cup black pepper
¹⁄₄ cup white pepper
¹⁄₄ cup spanish bitter-sweet paprika
3 tablespoons onion powder
¹⁄₄ cup granulated garlic
2 tablespoons celery seeds
2 tablespoons mustard powder
2 tablespoons ground cinnamon
¹⁄₄ cup ground celery seed
¹⁄₄ cup sylvia's secret seasoning (see note)
¹⁄₂ cup ground black pepper
¹⁄₄ cup white pepper
¹⁄₂ cup brown sugar (light or dark)
3 tablespoons cayenne pepper
3 tablespoons granulated garlic
¹⁄₄ cup coarse kosher salt (don't use fine ground table salt with iodine in it)
1 tablespoon basil
1 tablespoon oregano
¹⁄₂ teaspoon thyme
¹⁄₄ teaspoon rosemary, crushed

directions

First, make "1st dry rub" mix by combining all the dry ingredients together in a bowl making sure to break up brown sugar lumps (9TB tender quick, 1/2c brown sugar, 1/4c cayenne, 1/3c black pepper, 1/4c white pepper, 1/4c paprika, 3TB onion pwdr, 1/4c granulated garlic, 2TB celery seed, 2TB mustard powder, 2TB cinnamon). Once that's done, make "wet cure mix" by combining 3 or 4 tbsp of dry rub mix with 1 cup cold water in separate small container with a lid. Cover and shake well to dissolve all dry rub mix in the water. This liquid will be the wet cure that is injected. Set wet cure and remaining dry rub mix aside for now.
Cut up the meat into roughly 1 pound chunks. This will make it easier to inject the wet cure. After that, slice the meat into roughly 1 or 2 inch wide slices. Inject each piece with the wet-cure (as much as it can hold -- about a syringe-full each). After injection, slice up the chunks and set them into pans.
Now liberally rub all sides of meat with remaining dry rub, make sure they are coated well. Then place meat in two, one-gallon Ziploc bags along with the left over dry rub mix. Put both bags into a 9x13 roasting pan and into the fridge.
Now wait for the butt to cure into Tasso. During the next 5 days massage and turn them over every 12 hours. Then we will rinse and smoke our Tasso.
O.K, it's day 5 and we are ready to smoke. But first we have a couple of steps. We need to make a new, final dry rub (1/4c celery seed, 1/4c sylvias secret seasoning, 1/2c black pepper, 1/4c white pepper, 1/2c brown sugar, 3TB cayenne, 3TB granulated garlic, 1/4c coarse kosher salt). If you are unable to find Sylvia's Secret Seasoning, here is the recipe: 1 Tablespoon of dried basil, 1 Teaspoon dried oregano, 1/2 Teaspoon of dried thyme, 1/4 Teaspoon dried rosemary crumbled. Combine as needed to obtain 1/4 cup. Combine all above ingredients and mix well. Store in airtight container until ready to use.
Pull the curing meat out of the refrigerator and open the bag. First up is to rinse the cure-rub off the meat. Once all meat is rinsed off, plug the sink and soak them in cold water for 1 hour. During the soaking, change the water 3 times.
Now it's time for the final rub. Dry each piece on a few layers of paper towels, then rub, and then stack onto a single pan. Start the charcoal for the smoker. Stabilize smoker temp at 225°F The plan is to keep it between 200 degrees and 225 Fahrenheit during the smoke. We want to cook it of course, but also want the drying out effect of the lower temp's.
After just a bit over 5 hours, the meat should be ready. pull temp's on the pieces, especially the thick ones and call it done once they reach 165 degrees Fahrenheit minimum.
Transfer meat into three pans to cool down to room temperature maybe 30 minutes or so, then vacuum-sealer went to work. Got 5 bags of 5 pieces each, so I figure there was about a pound, maybe a few ounces less, per bag. This is plenty for a single recipe dish of whatever it is you want to make.