Tasso Ham tutorial

texaque · 08-07-2012, 09:45 PM

Many times I have wanted Tasso Ham for cajun dishes, especially gumbo or red beans and rice, during football season. Tasso ham is a cured pork that is heavily seasoned and is used to spice dishes, not to eat straight.
I have always settled for sausage and a bunch of spices. Because the stuff is impossible to find. So I made it. My first cure.
Turned out to be easier than i thought. De-bone a butt, slice it into strips about an inch thick. Make a dry cure of kosher salt cloves allspice garlic bay leaves crushed or ground..... whatever you like. Rub it all over your strips of shoulder and let them rest in the fridge for 3 or 4 hours. Remove wash off the salt cure and place on a wire rack turn once over the next 3 or 4 days.
Make an super spicy rub 2 parts cayenne, 1 part black pepper, 1 part marjoram, and anything else you want. I put it all in a gallon bag and tossed to heavily coat the ham..... then smoke that farkin pig. Just a couple hours but try to get that smoke in there, I did pecan and hickory.

tarhog · 08-07-2012, 10:42 PM

Thanks for sharing. I bet that would rock some red beans and rice.

gasAintGrillin · 08-08-2012, 06:57 AM

Thanks for the tip. I've also had no luck finding tasso anywhere. I looks like you've got enough to last a while. That is some fine-looking shoulder you started with as well!

wnkt · 08-08-2012, 08:05 AM

looks good!
Do you add any nitrates ( pink salt) to the cure? or is this just salt and spices?

1FUNVET · 08-08-2012, 08:35 AM

Quote:

Originally Posted by gasAintGrillin

Thanks for the tip. I've also had no luck finding tasso anywhere. I looks like you've got enough to last a while. That is some fine-looking shoulder you started with as well!

Come and visit cajun country and you will have no problem finding tasso.

Q-Dat · 08-08-2012, 12:27 PM

Quote:

Originally Posted by 1FUNVET

Come and visit cajun country and you will have no problem finding tasso.

Yep! You'll have a new problem.....too many choices!!!

fingerlickin' · 08-08-2012, 06:03 PM

That looks fantastic man.

08-07-2012, 10:42 PM	#2
tarhog Knows what a fatty is. Join Date: 01-15-12 Location: Neuse Forest, NC Downloads: 0 Uploads: 0	Thanks for sharing. I bet that would rock some red beans and rice. __________________ Weber OTG, Weber OTS, Chargrill vertical gasser, Budweiser Keg Ghetto Fire Pit. Tolerant Wife.

08-08-2012, 06:57 AM	#3
gasAintGrillin Found some matches. Join Date: 07-14-09 Location: Wake Forest, NC Downloads: 0 Uploads: 0	Thanks for the tip. I've also had no luck finding tasso anywhere. I looks like you've got enough to last a while. That is some fine-looking shoulder you started with as well! __________________ NB Silver Smoker - Bar-B-Chef Offset - Bayou Classic 135

08-08-2012, 08:05 AM	#4
wnkt is One Chatty Farker Join Date: 06-08-06 Location: Upstate South Carolina Downloads: 0 Uploads: 0	looks good! Do you add any nitrates ( pink salt) to the cure? or is this just salt and spices? __________________ Chargriller Super Pro with side firebox ------ I'd like to be remembered as one of those "larger than life" people, but as I'm only 5'6" I just work on being wider than life. (Pedro Moura Pinheiro, a funny guy)

08-08-2012, 06:03 PM	#7
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	That looks fantastic man. __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???