Homemade Tasso Ham Recipe
Cajun-style tasso ham, a small spicy country-style ham, great with eggs, beans, and stew. Easy to cure, cheap to make, versatile, and very tasty.
Equipment
- BBQ pit thermometer
- Barbecue put
- Wood chips and heavy duty foil
Ingredients
- 5-6 lb. pork shoulder-blade roast - whole, bone-in
- 4 tbsp. paprika
- 4 tbsp, Kosher salt
- 2 tbsp. cayenne pepper
- 2 tbsp. onion powder
- 2 tbsp. granulated garlic
- 1 tbsp. dark brown sugar
- 1 tbsp. granulated white sugar
- 1 tbsp. chipotle powder
- 1 tbsp. black pepper
- 1 tbsp. dried sage
- 1 tsp. ground cloves
- 1 tsp. pink curing salt
Instructions
Curing Your Tasso
- Trim excess fat off the outside of the pork shoulder.
- Cut the pork shoulder into approximately 3 inch by 3 inch pieces, removing the shoulder-blade bone in the process.
- Mix all seasonings with a wire whisk.
- Roll each piece of pork shoulder-blade in the seasoning until fully covered. Place in a bowl and pour the remaining seasoning over the top. Toss to ensure that all seasoning is utilized.
- Separate into three separate gallon-size zip-top bags. Remove as much air as possible using the water displacement method in your sink.
- Place bags in your refrigerator near the back.
- Cure for seven days, turning bags over once per day to keep liquid from settling in one spot.
Smoking Your Tasso
- Set your grill up for two zone cooking and bring the temperature to 225 degrees.
- Place wood chip pack on the hottest part of the grill and wait till it starts smoking.
- Place all Tasso on the grill and insert your meat thermometer into the center of the thickest piece.
- Smoke until the internal temperature reaches 150 degrees.
- Vacuum seal and freeze for up to four months.