Tasso is the intensely spiced, heavily smoked beating heart of Cajun cuisine. Made from the pork shoulder rather than the hind leg, it is cured quickly and hot-smoked, bridging the gap between fresh sausage and long-aged charcuterie.

Master Rule: Unlike dry-cured meats that hang for months, Tasso relies on an aggressive salt cure followed by high-heat smoking (hot smoking) to cook and preserve the meat in a matter of days.

Configure Parameters

5.0 lbs
2.0 in
4.0 %

Calculated Targets

Cure Time Needed
4 Days
Equilibrium Phase
Total Salt (2.5%)
56.7 g
Spice Rub Needed
90.7 g
Smoke Target
155 F Internal
Slice the pork shoulder into flat, 2-inch thick slabs before curing. This maximizes the surface area for the intense spice crust and smoke ring.

Tasso Smoking Temperatures

Smoker Temp Est. Time Effect on Meat Smoke Ring
180 F (Low) 4 - 6 hours Maximum smoke flavor, denser texture Deep pink ring
225 F (Standard) 2 - 3 hours Traditional balance of smoke and yield Standard ring
275 F (Hot) 1 - 1.5 hours Cooks fast, less smoke penetration Minimal ring

Precision Master Protocol

  1. 1
    Step 1: Slice the pork shoulder into thick slabs. Weigh the total batch.
  2. 2
    Step 2: Apply the equilibrium cure (salt, Cure #1, sugar) and vacuum seal for the calculated duration based on thickness.
  3. 3
    Step 3: Remove from the bag, do not rinse, and dredge heavily in the Cajun spice blend (cayenne, garlic, oregano, paprika).
  4. 4
    Step 4: Fire up the smoker to 225 F with pecan or hickory wood.
  5. 5
    Step 5: Smoke the slabs until the internal temperature reaches 155 F. Cool, vacuum seal, and freeze for adding to gumbo.
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