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Photo by Doc Simonson

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA
Doc Simonson is asking: (1 answer)
A long while ago, I was watching an episode of Diners, Drive-ins and Dives that featured a recipe for Tasso. It wasn't anything like the Tasso I've seen anywhere else. It was dry cured with the typical seasonings, but it was made from the top half of a pork loin, not the shoulder. Even more different, it was not hot smoked, or cold smoked for that matter. Has anyone else seen anything like this? The chef made a claim to it being Portuguese, but I can't find any reference to Tasso being made this way in anywhere.

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Last updated: Jan. 25, 2013 9:08 pm
Posted: Jan. 25, 2013 3:33 pm
Answered by: mimosa ain't no PRO
Jan. 25, 2013 4:35 pm
Was it not smoked at all? It sort of has to be, doesn't it? Here is a good recipe and it appears it can be made with loin. Chef John Folse also has one on his site you can look up.
Jan. 25, 2013 7:10 pm to be a Louisiana thing, here is Emerils unsmoked and he uses butt meat.
mimosa ain't no PRO
Jan. 25, 2013 9:08 pm
And Emeril is a Portuguese guy from NJ, so maybe that explains the not smoking.
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