This recipe will give you step by step guidance to smoke pork chops Tasso Style. We probably all know (and maybe love) Tasso Ham. By following this recipe you will be making Pork Chops cured Tasso Style. Tasso curing will give your food that nice spicy kick due to a variety of peppers that are used.
2 1/2 pounds boneless pork chops
1 1/2 tablespoons Bradley Sugar Cure
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper (more or less depending on desired heat level)
1/2 teaspoon ground white pepper
1 tablespoon sugar
1. Sprinkle the Bradley sugar cure on the pork chops. Make sure the cure is rubbed on all sides of the meat.
2. Place pork chops in a large freezer bag or food safe vacuum seal bag.
3. Leave the pork chops in the fridge for 2 days. Twice a day, flip the pork chops around and massage them through the bag.
4. After curing in the fridge, rinse the pork chops throughly under cold water.
5. Place the meat on a baking sheet and put back in the fridge for a few hours. This dries the outside of the meat enhancing the smoking process.
6. Make the tasso seasoning by mixing together the remaining ingredients. Rub the seasoning all over the pork chops.
7. Set the smoker to 225F using maple wood bisquettes.
8. Place the pork chops on smoker racks.
9. Smoke the pork chops until they reach an internal temperature of 155F.
10. Remove the tasso pork chops from the smoker and let them cool to room temperature.
11. These can be chopped up and added to jambalaya, gumbo, Étouffée, or other southern and Louisina style dishes.