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<blockquote data-quote="Deanocraft" data-source="post: 3051576" data-attributes="member: 114573"><p>I'm mostly a reader on this site, but every now and then you suck me in to comment. I'm a fan of hunting hogs and cook all that I kill. I'm originally from Louisiana and I love to cook Cajun food. In LA, I could always get really good tasso which is a spicy and smoky seasoning meat. I have trouble getting it where I live in the NC mountains. </p><p></p><p>In January, I killed 4 hogs in GA and decided to make some tasso. It was KILLER! Here's how I did it:</p><p>Debone the front shoulders of a 110lb hog. I left on some of the fat. </p><p>Brine the meat in a ziplock for 24 hrs. The brine was 1 heaping tablespoon of salt, 1 heaping tablespoon of cayenne, a tablespoon of candied ginger, cut up. Enough water to cover the meat. </p><p>After 24 hrs, rinse the meat and season it thick with more cayenne, black pepper, a little more salt, and garlic powder. </p><p>Smoke it at about 200 to 225 degrees for 3 hrs. It's not a big piece of meat, so it doesn't take forever, and tasso isn't necessarily a tender meat!</p><p></p><p>I used it about 1/3lb at a time in red beans and rice. Perfect! It comes out pretty spicy. I rinse off the thick coat of seasoning so I don't over spice my beans. The Tasso adds spice and a smoky flavor.</p></blockquote><p></p>
[QUOTE="Deanocraft, post: 3051576, member: 114573"] I’m mostly a reader on this site, but every now and then you suck me in to comment. I’m a fan of hunting hogs and cook all that I kill. I’m originally from Louisiana and I love to cook Cajun food. In LA, I could always get really good tasso which is a spicy and smoky seasoning meat. I have trouble getting it where I live in the NC mountains. In January, I killed 4 hogs in GA and decided to make some tasso. It was KILLER! Here’s how I did it: Debone the front shoulders of a 110lb hog. I left on some of the fat. Brine the meat in a ziplock for 24 hrs. The brine was 1 heaping tablespoon of salt, 1 heaping tablespoon of cayenne, a tablespoon of candied ginger, cut up. Enough water to cover the meat. After 24 hrs, rinse the meat and season it thick with more cayenne, black pepper, a little more salt, and garlic powder. Smoke it at about 200 to 225 degrees for 3 hrs. It’s not a big piece of meat, so it doesn’t take forever, and tasso isn’t necessarily a tender meat! I used it about 1/3lb at a time in red beans and rice. Perfect! It comes out pretty spicy. I rinse off the thick coat of seasoning so I don’t over spice my beans. The Tasso adds spice and a smoky flavor. [/QUOTE]
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