A Must Have Ingredient for Cajun Dishes! Easy to Make and Packed with Powerful Flavor! | Tasso Ham
Tasso ham is a necessity to make many amazing Cajun dishes. While not typically an entree itself, it enhances Cajun dishes. It does take awhile to make, but it is relatively easy, and well worth the effort.
Ingredients:
The rub
6 T Kosher or sea salt
4 T smoked paprika
2 T coarsely ground black pepper
2 T onion powder
2 t cayenne pepper
2 t dried basil
Mix all ingredients
The Brine
1 gallon water
1 3/4 cups sugar cure
1/2 cup of the above rub
1 1/2 cups granulated sugar
1/2 cup kosher or sea salt
1 t cayenne pepper
1 T ground sage
1. Add the above ingredients to the water in a large stock pot.
2. Bring the brine to a boil and stir until all contents are dissolved.
3. Remove the brine from the heat and allow to cool to room temperature.
The meat
8-12 pounds of pork Boston Butt or shoulder
1. Cut the pork into 2 roughly equal sized pieces
2. Place the pork in the brine and refrigerate for 7 days, agitating the brine each day to ensure it stays mixed.
3. Remove the pork from the brine. Pat off the excess liquid with a paper towel or two.
4. Coat the pork with the remaining rub.
5. Set your smoker to 210F.
6. Smoke the pork until it reaches an internal temperature of 185F.
7. Remove the pork from the smoker and place on a baking sheet. Tent the Tasso Ham with foil and allow to rest for at least 10 minutes, up to an hour.
8. Cut the ham into bite sized cubes, package and freeze until ready to use. ENJOY!
Equipment used:
Yoder YS640 Smoker
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