Tasso

Tasso is the spicy, cured pork that gives gumbo, jambalaya, and red beans their signature Cajun punch. This version skips the smoker entirely and relies on a heavy-handed spice cure to do all the flavor work.

Thick slices of pork shoulder get dredged and pressed into a fiery blend of cayenne, paprika, black pepper, and garlic. Then they sit wrapped tight in the fridge for at least three days while the salt pulls moisture out and the spices work their way deep into the meat.

The result is intensely seasoned pork that you slice thin and use as a flavoring ingredient in other dishes. Think of it less as a main course and more as Cajun bacon.

Chef Tips

• Press the spice mix firmly into every surface of the pork. You want a thick, visible crust, not a light dusting. The cure depends on full contact.
• Three days is the minimum, but a full week gives better flavor penetration and a firmer texture. The longer cure also draws out more moisture, concentrating the pork flavor.
• Slice against the grain when ready to use. Thin slices render more flavor into soups and stews.
• Store cured tasso in the freezer for up to 3 months. Slice before freezing so you can grab just what you need.

Variations

• After curing, smoke the tasso at low heat for 2-3 hours for a more traditional Louisiana flavor.
• Use boneless chicken thighs instead of pork for a lighter version that still carries the spice.
• Add a tablespoon of brown sugar to the spice mix for a hint of sweetness that balances the cayenne heat.