Tasso ham is a smoked, spiced, and cured meat, a specialty of south Louisiana cuisine. In this case "ham" is a misnomer since tasso is not made from the hind leg of a hog, but rather the hog's shoulder. This cut is typically fatty, and because the muscle is constantly used by the animal, has a great deal of flavor. The shoulder (also called the butt), which will weigh 7 to 8 pounds, is sliced across the grain into pieces about 3 in (7.5 cm) thick. These are dredged in a salt cure, which usually includes sodium nitrite and sugar. The meat is left to cure briefly, only three or four hours, then rinsed, rubbed with a spice mixture containing cayenne pepper and garlic, and hot-smoked until cooked through.
Poached eggs with tasso, griddled tomato and south Louisiana hollandaise
Though tasso may be eaten on its own, it is more often used as part of a flavor base for stews or braised vegetables. It is used in dishes ranging from pasta to crab cakes to soup and gravy. Appropriate to its roots, tasso is most often found in recipes of Creole or Cajun origin, such as jambalaya.[1]
tasso, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, 2011, learn, when, r. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Tasso ham news newspapers books scholar JSTOR May 2011 Learn how and when to remove this template message Tasso ham is a smoked spiced and cured meat a specialty of south Louisiana cuisine In this case ham is a misnomer since tasso is not made from the hind leg of a hog but rather the hog s shoulder This cut is typically fatty and because the muscle is constantly used by the animal has a great deal of flavor The shoulder also called the butt which will weigh 7 to 8 pounds is sliced across the grain into pieces about 3 in 7 5 cm thick These are dredged in a salt cure which usually includes sodium nitrite and sugar The meat is left to cure briefly only three or four hours then rinsed rubbed with a spice mixture containing cayenne pepper and garlic and hot smoked until cooked through Poached eggs with tasso griddled tomato and south Louisiana hollandaiseThough tasso may be eaten on its own it is more often used as part of a flavor base for stews or braised vegetables It is used in dishes ranging from pasta to crab cakes to soup and gravy Appropriate to its roots tasso is most often found in recipes of Creole or Cajun origin such as jambalaya 1 See also EditList of smoked foods nbsp Food portalReferences Edit Michael Ruhlman Brian Polcyn 17 November 2005 Charcuterie The Craft of Salting Smoking and Curing W W Norton p 86 ISBN 978 0 393 05829 1 nbsp This pork related article is a stub You can help Wikipedia by expanding it vte nbsp This American cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Tasso ham amp oldid 1158291434, wikipedia, wiki, book, books, library,
