First attempt at Tasso Ham

Cookinbob · January 2015

I am following the recipe in Charcuterie (it is the only one I ever found). Started with about an 8 lb shoulder, cut off two 1" slabs and dredged in Ruhlmans

basic cure. (salt, sugar, pink salt)

It will be on the cure for only 4 hours, then rinse and rest. I checked it only 15 minutes in, and it has already given up a lot of liquid!

Next I made up the rub, white pepper, cayenne, ground allspice, and marjoram. I will rub with this and hot smoke on the small to 150 either tomorrow or Monday. I am anxious to try this in some red beans or gumbo - think it will be great.

The remaining piece of pork butt (about 5 lbs with the bone) will get smoked for pulled pork, probably tomorrow.

Black_Badger · January 2015

Looks very interesting so far, will be keeping an eye out for more detaisl/progress!

B_B

theyolksonyou · January 2015

Eye on this one. Trying different recipes from Rulman all the time.

Cookinbob · January 2015

4 hours in the cure, the meat gave up about 2 oz of liquid. Now rubbed with the spice mix, and sitting uncovered in the fridge, developing a pellicle, waiting for the smoke.

Richard Fl · January 2015

Looks Great Wonderful in Cajun dishes. This was done a few years back.

http://www.gumbopages.com/food/tasso.html

Cookinbob · January 2015

Lit the egg around 2:00 this afternoon, got it stabilized around 225 with oak and maple for smoke.

Surprised but it took about 4-1/2 hours to reach the 150 IT I was shooting for, but it was worth the wait. Ham is done, now cut into 4-5 oz portions and most in food saver bags in the freezer (I got 9 portions). Of course I sampled, and it is sure too spicy to eat much by itself, but really delicious. Will cook my first dish with it later this week - gumbo, jambalaya, or maybe red beans and rice.

theyolksonyou · January 2015

That sliced pic is great. Imma have to do this.

CtTOPGUN · January 2015

Wow. Just four hours in the cure? Looks easy enough. Thanks for sharing! I love cajun cooking.

Jim

bboulier · January 2015

Teriffic. Looks great.

First attempt at Tasso Ham

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