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Tasso Ham

mattrapp
mattrapp Posts: 107
edited November -0001 in EggHead Forum
I had a great meat marathon weekend on my new egg! I made a batch of Tasso ham that is by far better than any I have ever purchased. This egg is a smoking machine! After I cured the ham I hot smoked it for about 3 hours at 200* and it is out of this world. I also did 45# of pork butt for pulled pork(breaking in the CyberQ, WOW!) Also got some Canadian, and Peameal bacon curing along with some Buckboard. It's going to be a good week :P
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Comments

  • BobS
    BobS Posts: 2,485
    Sounds great!

    I have been wanting to make some tasso. I have a recipe and am planning to use part of a loin, the next time I make Canadian Bacon.
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  • mattrapp
    mattrapp Posts: 107
    Making the Tasso is really quick and easy. I used butt to make mine, cut into chunks before I cured it. It only needed to cure about 5 hrs before I put it on the egg. I vaccuum bagged all of it last night, I've got enough now to last quite a while!
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  • Davekatz
    Davekatz Posts: 763
    Care to share the recipe? I didn't think my last batch was very spicy.

    Thanks,

    Dave
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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  • mattrapp
    mattrapp Posts: 107
    The recipe is pretty straight forward. I boned the butts and sliced them into 1 1/4" slabs. I then coated all of the exposed surfaces with a dry cure(1# Kosher salt, 13 oz Dextrose, and 3 oz pink curing salt) and let them sit in the cooler for about 5 hrs. I then rinsed them off and then heavily coated them on all surfaces with a mixture of:
    9 Tbl Fresh ground white pepper
    9 Tbl dried Marjoram
    9 Tbl ground Allspice
    4.5 Tbl ground Cayenne
    3 Tbl Granulated Garlic
    3 Tbl Onion Pwd

    I placed them on the 2 top racks of my adjustable rig, indirect at 200* dome with lots of hickory chunks and chips, I wanted a very hearty smoke to them. I then smoked them for about 3 hrs until the meat was at 150*
    As I said, it is better than any commercial Tasso I have had!
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  • Davekatz
    Davekatz Posts: 763
    Thanks - I'll give it a try!
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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