A Must Have Ingredient for Cajun Dishes! Easy to Make and Packed with Powerful Flavor! | Tasso Ham

pork shoulder

🥗Healthier: turkey breast

💰Cheaper: pork loin

Turkey breast is leaner, while pork loin is typically less expensive.

cure #1

💰Cheaper: cure #2

Cure #2 is a less expensive curing option, though it alters the flavor.

Make the rub by combining 6 tablespoons kosher or sea salt, 4 tablespoons smoked paprika, 4 tablespoons granulated garlic, 2 tablespoons coarsely ground black pepper, 2 tablespoons onion powder, 2 teaspoons cayenne pepper, 2 teaspoons dried basil leaves, 2 tablespoons dried thyme leaves, and 2 tablespoons dried oregano leaves in a bowl.

In a stockpot, combine 1 gallon of water, 1.5 cups sugar, 0.5 cup kosher or sea salt, and 1.75 cups sugar cure. Bring to a boil and stir until dissolved, then let cool to room temperature.

Prepare the pork shoulder by removing it from the package and cutting out the bone, then cut it into two large pieces.

Place the pork pieces into a brining container and pour the cooled brine over them, ensuring they are fully submerged.

Cover the container and refrigerate, agitating the brine daily for seven days.

After seven days, remove the pork from the brine and pat it dry, leaving some moisture for the rub to stick.

Apply the remaining rub generously to the pork pieces, ensuring all sides are coated.

Preheat the smoker to 210°F using cherry wood pellets and let the rub tack up on the pork for about five minutes before smoking.

Cooking Techniques

Equipment Needed

Spice Level: