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Homemade tasso ham

Homemade Tasso Ham Recipe


Homemade tasso ham recipe, for use in gumbo, beans, stews, soups, etc.


For the meat and cure:

  • 5 lb pork butt, boneless (you can debone it yourself or buy it boneless)
  • 8 oz kosher salt
  • 4 oz brown sugar
  • 10 grams pink curing salt (Prague powder #1)

For the seasoning:

  • 1/4 C cayenne pepper (you can use less if you want, but I like it this hot)
  • 1/4 C black pepper, medium grind
  • 2 Tbsp dried marjoram
  • 1 Tbsp ground allspice
  • 1 Tbsp dry mustard
  • 2 Tbsp granulated garlic
  • 2 tsp celery seed
  • 2 Tbsp dried thyme


Brine the meat

  • Slice the pork butt with the grain into steaks about 1-inch thick.
  • Combine the sugar, salt, and curing salt in a bowl. Make sure everything is very evenly distributed.
  • Dredge each piece of pork in the curing mixture on all sides.
  • Place the cure-covered pork on a rimmed sheet tray and refrigerate to cure for 4–5 hours, uncovered.

Season and smoke the ham

  • Using your preferred smoking wood and Billows BBQ Control Fan, preheat your smoker to 225°F (107°C). 
  • Take the pork from the fridge and rinse it under cool running water.
  • In a medium bowl, mix together the seasoning ingredients. Do not add any salt, the meat has absorbed enough. 
  • Liberally coat the pork in the seasoning mixture.
  • Place the pork in the smoker and insert a probe attached to your Smoke X2. Set the high-temp alarm on the meat channel for 150°F (66°C).
  • Close the smoker and smoke the meat!
  • When the high-temp alarm sounds, verify the temps with your Thermapen and remove the tasso from the smoker.
  • You can cut the tasso up immediately and toss it into a pot of beans or gumbo, but with this much, you’ll have plenty to store. Wrap it tightly or vacuum seal it and freeze it until needed.