What's

M MadDogMike Grand Member (8 years) The Anvil of the Sun Joined: Mar 30, 2008 Posts: 11037	M MadDogMike Posted posted on Wed, Jan 27, 2010 2:07 PM This thread always makes me HUNGRY Todays it's Tasso, heavily spiced and smoked pork used as a seasoning meat in Cajun food. You put a thick dry rub of salt, black pepper, white pepper, cayenne, paprika, and cinnamon (?!) on sliced pork and let it marinate several days. Then smoke it for several hours. I chop it up and put it in the freezer, then throw a handful in whenever I make Jambalaya. I'm allergic to shrimp :( so my Jambalaya usually includes chicken, sausage, and tasso. I've wanted to add some smoked oysters but I'm afraid it will scare my family off :lol: EDIT - I did make some Alligator Jambalaya once - Tasty! [ Edited by: MadDogMike 2010-01-27 19:13 ]

This thread always makes me HUNGRY

Todays it's Tasso, heavily spiced and smoked pork used as a seasoning meat in Cajun food. You put a thick dry rub of salt, black pepper, white pepper, cayenne, paprika, and cinnamon (?!) on sliced pork and let it marinate several days. Then smoke it for several hours. I chop it up and put it in the freezer, then throw a handful in whenever I make Jambalaya. I'm allergic to shrimp :( so my Jambalaya usually includes chicken, sausage, and tasso. I've wanted to add some smoked oysters but I'm afraid it will scare my family off :lol:

EDIT - I did make some Alligator Jambalaya once - Tasty!

[ Edited by: MadDogMike 2010-01-27 19:13 ]

Post #507413 by MadDogMike on Wed, Jan 27, 2010 2:07 PM