Tag Archives: homemade tasso

Wayne Jacob’s Smokehouse – LaPlace, Louisiana

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From Wayne Jacobs Smokehouse – Laplace, Louisiana
From Wayne Jacobs Smokehouse – Laplace, Louisiana

Wayne Jacob’s Smokehouse and Restaurant
769 West 5th St.
Laplace, LA
985-652-9990


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At the bitter end of every trip I make back to Louisiana, I always head to LaPlace for a smoked meat care package to take back north. My stop on the last trip (two years ago, I know, bad blogger) was to Wayne Jacob’s Smokehouse, not to be confused with Jacob’s Andouille which is also in LaPlace. (See my post on Jacob’s Andouille here).

Upon arriving at Wayne Jacob’s I was pleased to find out that they also run a restaurant with many of the items on the menu made with the smoked products that they produce!

From Wayne Jacobs Smokehouse – LaPlace, Louisiana

I was also pleased to see this sign propped up just off the road in front of the establishment:

From Wayne Jacobs Smokehouse – Laplace, Louisiana

Unlike Jacob’s Adouille, Wayne Jacob’s does not ship their products because that would mean that they would have to change the way that they produce their meats, that is, the way it has been produced there since 1950. Admirable.

From Wayne Jacobs Smokehouse – Laplace, Louisiana
From Wayne Jacobs Smokehouse – Laplace, Louisiana

The restaurant was very busy for the lunch rush when I arrived and a little short staffed to boot, but everyone was super friendly.

From Wayne Jacobs Smokehouse – Laplace, Louisiana
From Wayne Jacobs Smokehouse – Laplace, Louisiana

I ordered a few appetizers to check out some of the fine Charcuterie work that David Rauch does in the back of the house, and I was super pleased that I got to go into the back and say hello to David and get a few photos of him at work! I also got a few shots of the cracklins that were cooling on the back counter before being bagged up!

From Wayne Jacobs Smokehouse – Laplace, Louisiana

David Rauch filling the stuffer:

From Wayne Jacobs Smokehouse – Laplace, Louisiana
From Wayne Jacobs Smokehouse – Laplace, Louisiana

The Hog Cracklin, a thing of southern beauty!

From Wayne Jacobs Smokehouse – Laplace, Louisiana
From Wayne Jacobs Smokehouse – Laplace, Louisiana
From Wayne Jacobs Smokehouse – Laplace, Louisiana

Upon arriving back at my table I found my food waiting for me. Boudin Balls with a Remoulade style dipping sauce (my Boudin Recipe):

From Wayne Jacobs Smokehouse – Laplace, Louisiana
From Wayne Jacobs Smokehouse – Laplace, Louisiana

Andouille Chips, thinly sliced Andouille which is deep fried and served with Creole Mustard (my Creole Mustard Recipe):

From Wayne Jacobs Smokehouse – Laplace, Louisiana

Finally, a wonderfully simple, gelatinous Hogshead Cheese served with Saltine crackers:

From Wayne Jacobs Smokehouse – Laplace, Louisiana

After getting my to go package of Andouille and Tasso I went out back to get a shot of the smokehouses:

From Wayne Jacobs Smokehouse – Laplace, Louisiana

And of course, as always, a shot of the woodpile:

From Wayne Jacobs Smokehouse – Laplace, Louisiana

I stuffed my package into my luggage, and flew back to Detroit. As soon as I got home I tore open that package and sliced off a piece of what is, in my humble opinion, the best Andouille I’ve tasted:

From Wayne Jacobs Smokehouse – Laplace, Louisiana

Notice the course grind and the large size of the casing, expertly filled with no air gaps, and lastly perfectly smoked, not overpowering…just perfect.

From Wayne Jacobs Smokehouse – Laplace, Louisiana

The Tasso from Wayne Jacob’s (my Tasso Recipe):

From Wayne Jacobs Smokehouse – Laplace, Louisiana
From Wayne Jacobs Smokehouse – Laplace, Louisiana

I enjoy the Andouille that I produce (my Andouille Recipe) and I also enjoy the one at Jacob’s Andouille. But in my humble opinion, as Andouille goes, the product that David Rauch produces in LaPlace is by far the benchmark.

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Homemade Tasso Recipe

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Tasso (TAH-so) is a smoked seasoning meat used to flavor dishes like Gumbo, Jambalaya, and Red Beans & Rice. Tasso used to be made from the trim after an Acadian Hog Boucherie, thin strips, heavily seasoned, dried, then smoked for hours. These days however, most of the Tasso that is available is a little more fancy, more of a ham than the style of the old days, mine is somewhere in between. I always find it amazing how ingredients and recipes, that basically came from scrap and the poorest times evolve into Gourmet, I love it. Tasso will keep in the freezer and is pretty easy to make, but you have to do a little planning.
A few Tips:
After seasoning it, I recommend keeping it in the fridge, at least 3 days to let it cure, look at how nice and pink the center is.
Take it easy on the Cayenne when making your seasoning blend, start off with a small amount, then add to your taste, the amount here is moderate. It should have some heat, but I don’t like losing control of the heat in a dish I’m cooking because my Tasso was too hot, so I cut it back a little, for the same reason that you don’t salt stocks.
Here is my recipe for Tasso. I used a Boneless Pork Roast cut into about 4-5 inch long, 1/2 to 1 inch thick slices. This is seasoning for about 5 lbs of pork:

Homemade Tasso Recipe

5 lbs Pork cut as described above
Seasoning:

3 Tbsp Kosher Salt
2 Tsp Cayenne or To Taste (see above)
4 Tbsp Paprika
2 Tbsp Fresh Garlic, minced
2 Tbsp Coarsely Ground Black Pepper
1 tsp Cinnamon
1 Tbsp White Pepper
1 Tbsp Brown Sugar

Mix the seasoning together well. Rub the seasoning into the meat, you want a lot on there, call it 1/8 inch, use it all. Place on a plate or tray, cover and refrigerate 3 days.

Before smoking put the Tasso on an elevated rack so that air can circulate around it, then put a fan on it for about 2 hours to dry it out. I also don’t use a water pan when smoking Tasso, this is something that I actually want to dry out during the smoking process.

I hot smoked this batch in an inexpensive upright barrel smoker using charcoal as the heat source (heated with a chimney starter, no lighter fluid or matchlight coals please.) I used Pecan chips that were soaked in water for 1 hour for the smoke.
I smoked this a total of about 4 hours, the first 2 hours at about 150-160 degrees F. The second two hours at 180-190 degrees F.
The object is to get as much smoke into the meat, before cooking it all the way through. I brought the internal temperature of the meat to 150 degrees F in the last 2 hours of smoking.
When finished I again put the Tasso in front of a fan for about 1 hour. Refrigerate. When completely cold portion and store the Tasso in vacuum sealed packages. Freeze.

Makes 5 lbs of Tasso

Related Links:

Andouille Sausage Recipe
Chaurice Sausage Recipe
Pickle Meat Recipe
More on Tasso:
Check out these Pics at Egullet of Wayne Jacob’s beautiful Tasso and Andouille, made the old way in LaPlace, Louisiana.

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