how to make tasso ham

3 min read 20-01-2025

Meta Description: Learn how to make authentic Tasso ham, a flavorful smoked and cured pork shoulder. This comprehensive guide covers everything from selecting the right cut to achieving the perfect smoky flavor. Impress your friends and family with this delicious Southern delicacy!

What is Tasso Ham?

Tasso ham is a distinctly Southern delicacy, a cured and smoked pork shoulder with a unique spicy, smoky flavor. Unlike traditional ham, which is often made from the hind leg, Tasso uses the shoulder (also known as the butt or picnic roast). This cut provides a more intense, flavorful result due to its higher fat content. It’s a staple in Cajun and Creole cooking, adding depth and richness to gumbo, jambalaya, and other savory dishes.

Ingredients You'll Need:

3-4 lb pork shoulder (butt or picnic roast), skin removed
1/2 cup kosher salt
1/4 cup brown sugar
2 tablespoons cayenne pepper (adjust to your spice preference)
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon dried oregano

Equipment:

Large bowl
Ziploc bag or food-safe container
Meat thermometer
Smoking apparatus (smoker, grill, etc.) – wood chips (hickory, pecan, or applewood are great choices)

Step-by-Step Instructions:

1. Prepare the Cure:

In a large bowl, combine the kosher salt, brown sugar, cayenne pepper, paprika, black pepper, garlic powder, onion powder, thyme, and oregano. Mix thoroughly to ensure even distribution of spices.

2. Cure the Pork:

Place the pork shoulder in a zip-top bag or food-safe container. Generously rub the spice mixture all over the pork, ensuring all surfaces are coated. Seal the bag or container tightly and refrigerate for 7-10 days, flipping the pork halfway through. This curing process draws out moisture and infuses the pork with flavor.

3. Rinse and Dry:

After curing, remove the pork from the bag or container. Rinse it thoroughly under cold running water to remove excess salt and spices. Pat the pork dry with paper towels. This step is crucial for preventing a mushy texture during smoking.

4. Smoking the Tasso:

Preheat your smoker to 225°F (107°C). Add your chosen wood chips according to your smoker's instructions. Place the pork shoulder in the smoker, ensuring it doesn’t touch the heat source directly. Smoke for 6-8 hours, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature accurately. The longer you smoke it, the deeper the smoky flavor will become.

5. Cool and Slice:

Once the pork reaches the desired internal temperature, remove it from the smoker and let it cool completely before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

6. Storage and Usage:

Once cooled, you can slice the tasso ham and store it in the refrigerator for up to a week or freeze it for longer storage. Tasso ham is incredibly versatile and can be used in numerous dishes.

Frequently Asked Questions (FAQs):

Q: Can I adjust the spice level?

A: Absolutely! Adjust the amount of cayenne pepper to your preference. For a milder tasso, use less cayenne. For a spicier kick, add more.

Q: What type of wood chips are best?

A: Hickory, pecan, and applewood are all excellent choices for smoking tasso ham, each imparting a slightly different flavor profile.

Q: How long can I store leftover tasso?

A: Refrigerated tasso ham will last for up to a week. You can also freeze it for longer storage (up to 3 months).

Conclusion:

Making your own Tasso ham is a rewarding culinary experience. The process may seem lengthy, but the result – a flavorful, smoky, and uniquely Southern delicacy – is well worth the effort. Enjoy experimenting with different spice combinations and smoking times to find your perfect Tasso ham recipe! Remember to always prioritize food safety and use a reliable meat thermometer to ensure your ham is cooked to a safe internal temperature.