Tasso

This is a smoked and spiced Cajun style pork that can be used in dishes or enjoyed by itself. I first heard about this pork from a TV show on a Cajun cooking and celebration from Anthony Bourdain's No Reservations (Anthony Bourdain No Reservations Cajun Country) The person using the tasso was making a corn hash and that is what I want to use to make my corn hash. I found a picnic shoulder with skin and bones and decided to use this cut. It will have good fat and plenty of flavor. I dry rubbed it with kosher salt, smoked paprika and Cajun spice. Since I'm in a bit of a rush and this is a dry rub I'm not going to wait too long before I smoke it. Some recipes I have seen on line brine their pork over night, others do things like cut it up in chunks but I'm just going to try it out this way and see what happens. I have a feeling that everyone who makes this has their own twist that makes it theirs. I may change this but I will let you know how it turns out.

Picnic shoulder, pork leg, ham

I cut a piece off

I seasoned this and let it set out for a while but if you brine it over night with the seasoning in water and salt it will pick up more intense flavor.

I smoke some sausage as well that I used to stuff some ducks with for about 3 hours.