Homemade Tasso Ham Recipe
Homemade tasso ham recipe, for use in gumbo, beans, stews, soups, etc.
Ingredients
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
Instructions
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 X4. 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 ONE 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.
Tried this recipe?Let us know how it was!