Tasso Ham
Tuesday, February 8, 2022
Tasso Ham is a specialty that, according to the history books comes from southern Louisiana. Made from pork shoulder I tend to lean more on this as the South’s pancetta. Usually diced. Salty, smokey, and earthy from its curing rub. I like to cut my pork shoulder into chunks leaving most of the fat on.
Ingredients
3 lbs. boneless pork shoulder
3 tsp. Kosher salt
1 Tbsp. granulated sugar
1 tsp. pink salt #1 (curing salt)
3 Tbsp. white pepper
2 tsp. cayenne pepper
3 Tbsp. dried majoram
3 Tbsp. ground allspice
Instructions
Cut the pork shoulder into 8 oz. pieces and pat dry.
Combine all of the spices in a bowl. Generously rub the season all over the pork should pieces. Transfer the seasoned pork shoulder pieces to a ziplock bag, for at least 3 days.
One day before smoking the pork shoulder, open the ziplock bag to allow the meat to air dry.
Prepare your smoker with hickory chunks of wood to a temperature of 160°.
Add the pork shoulder to the smoker. Smoke until the meat reaches an internal temperature of 160°. Remove the pork shoulder from the smoker and allow to rest for an hour.
Tags
Appetizer
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