Cajun Smothered Potatoes

Cajun Smothered Potatoes

1 pound Irish potatoes, cubed
1/2 pound bacon, cut Into pieces
1/2 pound Tasso, cut Into pieces
1/2 pound pork sausage, hot, cut into pieces
1 small yellow onion, sliced small
1 clump green onion tops, chopped
Garlic powder
Pepper, red and black
Parsley flakes

Mix sausage, bacon, Tasso, potatoes in cooking pot. Season mixture
with seasoning listed above. Add water to potatoes. Do not cover
potatoes completely with water! Cook over medium to high heat,
stir-ring occasionally to keep from sticking until potatoes are
tender. Serve hot.

Servings: 4


Tasso is a Cajun smoked pork product. It made from strips of pork butt that have been intensely seasoned and heavily smoked. Because Tasso is so strong it used usually used to flavor jambalayas, gumbos & soups rather than being served on its own.
You want to smoke your Tasso at a low temperature with heavy smoke. Your finished Tasso should be FIRM so that it does not flake or fall apart, after all, you will be dicing it to add to your long simmering gumbos.
Basic Tasso
Traditional Tasso is made from pork but that has been cut into strips approximately 2 x 4 x 1 inch thick. Some often use boneless pork strips.

Pig Meat
3 parts plain salt
2 parts Brown sugar
2 parts fresh black pepper
1 part cayenne
1 part white pepper
2 parts paprika
1/2 part celery seed
1 part onion powder
1 part garlic powder
1/2 part cinnamon
1/2 part mustard seed

Coat heavily and refrigerate 2-4 days before smoking. Heavy smoke at 200-225 until internal temperature reaches 165.

Cured Tasso

6 lbs pork loin cut into 3 or 4 pieces
6 TBS Morton Sugar Cure (plain)
6 tsp brown sugar
2 TBS cayenne pepper
1-1/2 TBS black pepper fresh ground
2 TBS white pepper
4 TBS Hungarian paprika
2 TBS onion powder
2 TBS garlic powder
1 TBS cinnamon ground
1 TBS mustard seed ground
1 TBS celery seed ground
1/2 cup water

Cut the pork loin into 3 or 4 managable pieces. Mix all spices well and remove 2 TBS of the spice cure mixture. Dissolve the mixture into 1/2 cup water and inject equal amounts into the pork lion pieces. Evenly rub the remaining cure mixture into the pork, place in plastic containers or baggies and refridgerate at 40°F for 10 days to two weeks.

At the end of the curing period rinse off the loins under cold water then allow to stand in cold water for at least a half hour. Remove from water, pat dry and allow to air further air dry.

Bring the temperature of your smoker to about 190-200°F. Smoke the loins under heavy smoke for about 6 hours or until an internal temperature of 150°F is reached.