Making Smoked Tasso Ham takes about a week to do but it is worth the wait!
Tasso is a highly spiced cured Pork product that is traditionally used as seasoning in other dishes. See, for example, this recipe for Shrimp and Grits with a Tasso Cream Sauce.
You can make tasso from just about any cut of pork but it is my understanding that a boneless pork butt is the traditional cut to use.
I started with the following Cure and Spice Rub
- 3 Tablespoons Morton Tenderquick
- 1 Tablespoon chili powder
- 1 Tablespoon smoked paprika
- 1 Tablespoon granulated garlic
- 1 Tablespoon granulated onion
I applied all of this rub to a three pound boneless pork butt. It made for a heavy coat of seasoning.
The Morton Tenderquick needs about a week to cure a piece of meat this large. After the seasoning was applied I put the pork into a one gallon Ziplock bag and let it rest in the refrigerator for a full week.
After the week was up I smoked to pork on a Weber kettle with indirect heat. I used Kingsford charcoal and hickory chunks.
After about 8 hours the pork hit an internal temperature of 180F. I wanted the tasso to have some structure when sliced so I took it off the pit at this temperature. If it went any higher it would be in the pulled pork range.
The color of the meat in this smoked tasso ham was incredible.
I used this stuff up in a bunch of dishes. It went great in some shrimp pasta dishes and some slow cooker pinto beans.
We also ate a bunch as soon as it got sliced up because we couldn’t help ourselves