Tasso Recipe
Slow smoked ham, very flavorful Cajun staple.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Pork
Trim excess fat from the pork shoulder and cut it into large chunks.
- 2
Make the Spice Rub
In a bowl, mix together kosher salt, cayenne pepper, paprika, black pepper, garlic powder, onion powder, thyme, and Cure #1.
- 3
Season the Pork
Rub the spice mixture all over the pork chunks, ensuring they are fully coated.
- 4
Marinate
Place the seasoned pork in a large zip-lock bag or container and refrigerate for at least 24 hours, allowing the flavors to penetrate the meat.
- 5
Prepare for Smoking
Remove the pork from the refrigerator and rinse off the spice rub under cold water. Pat dry with paper towels.
- 6
Add Liquid Smoke
Rub the pork with liquid smoke for added flavor.
- 7
Smoke the Pork
Place the pork in a smoker preheated to 225°F (107°C) and smoke for about 4-6 hours, or until the internal temperature reaches 160°F (71°C).
- 8
Cool and Slice
Once smoked, remove the pork from the smoker and let it rest for 20 minutes before slicing thinly.
