John Folse's Smoked Tasso

Side Dish

Recipe courtesy of The Encycolpedia of Cajun and Creole Cuisine

Makes about 3 pounds

  • 4 pounds pork butt
  • 1/2 cup Worcestershire
  • 1 tablespoon Louisiana-style hot sauce
  • 1/4 cup cayenne pepper
  • 1/4 cup cracked black pepper
  • 1/4 cup salt
  • 1/2 cup granulated garlic

Smoked Tasso

John Folse's Smoked Tasso

Click image to enlarge



Cut pork into 1/2-inch strips. Place on a baking pan and season with Worcestershire and hot sauce. Blend liquids and meat. Add all remaining ingredients and mix well to ensure that each piece of meat is coated. Cover with plastic wrap and refrigerate overnight. Using a home-style smoker, smoke tasso at 175-200ºF for 2½ hours. Once cooked, tasso may be frozen or used to season gumbos, vegetables, or beans. NOTE: If desired, smoke tasso over briquettes flavored with pecan wood and sugar cane strips.

Louisiana Recipes Weekly


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