Mark H. wrote:I have never had tasso before and was wondering if anyone around town has made it or used it in recipes. Smoking meats has long been a hobby of mine and anything involving pork, smoke and fiery spices is intriguing. Here is a link to a site with some info and a picture.
Homemade tasso
I've used it in some Paul Prudhomme recipes, Mark, and I got mine packed in shrink wrap in the cooler box just upstream from the checkout at Lotsa Pasta.
Frankly, although any true Cajun would shoot me for saying this, I think you could substitute smoked ham and then just shoot a little extra Frank's Louisiana Hot Sauce into the recipe.
But if you want to try real tasso ham, Lotsa Pasta should have it, or at least they used to.