Tasso made from and how is it made

You are about to enter the wonderful world of Charcuterie, the preserving and curing of meats.

The traditional cut of beef to turned into corned beef (or pastrami, which has a similar preparation) is a well-marbled brisket. I'd imagine that a flank steak or other similar long-and-moist cuts would work out too.

The curing process involves soaking the brisket in a brine of pickling spices (for flavor) and Sodium Nitrite, which will preserve (cure) the meat and provide that wonderful pink color. You'll have to plan ahead, as the process takes about five days. I've used the recipe detailed in this forum post with fantastic results before. I think that it comes from this book, which you might think of picking up if you have future dreams of sausage, pastrami, and other feats of meat.

The previously accepted answer contains a good link, but not any information here on Seasoned Advice, so I thought I would write out a few things from my understanding after having developed an abiding interest in Cajun foods over the past decade.

Basically, Creole is a much broader term with a longer history. While it is perhaps inaccurate to say Cajun is a 'subset' area and culinary style, it is more geographically- and flavor-specific than just saying Creole. The history of people and region identified as Creole (on the American continents) goes back a long ways, and Cajun is a more recent phenomenon. Creole can also refer to other peoples and regions other than just in the South/Central parts of North America, though such use in the United States is a distant memory.

In the past century, the "Cajun" term has certainly attained an independent status as a self-identified people, region, and flavor -- the last no doubt owing to the flavor potency of their offerings. Which offerings, in my opinion, when consumed, are nearly always exquisitely enjoyable examples of perfection in the experience of food.