How to Make Tasso Ham | Tips & Techniques

pork shoulder

🥗Healthier: turkey breast

💰Cheaper: pork loin

Turkey breast is leaner, while pork loin is a less expensive cut.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: none

Smoked paprika provides a smoky flavor without the additives.

Start with a 7-pound Boston butt pork shoulder.

Trim excess fat and clean out the crevice of the pork shoulder.

Separate the boneless half and cut it into one-inch steaks.

Remove the fat cap from the pork shoulder.

Cut around the blade bone to get the meat off the other half of the shoulder.

Make a pork stock with the leftover bone and any remaining meat.

Combine 8 ounces of kosher salt, 4 ounces of white sugar, and 1/2 ounce of pink curing salt in a bowl.

Dredge the pork steaks in the salt and sugar mixture using the salt box method.

Place the coated pork in a plastic container and refrigerate for 4-6 hours.

After 6 hours, rinse the pork steaks in cold water to remove excess salt.

Prepare the seasoning mix with 1/4 cup white pepper, 1/4 cup cayenne pepper, and 2 tablespoons each of granulated garlic, ground allspice, dried thyme, and dried marjoram.

Rinse off the cured pork and leave a little moisture on the surface to help the seasoning stick.

Season the pork liberally on both sides and let it tack up before flipping.

Preheat the Yoder smokers ya6 40 pellet grill to 225°F for smoking.

Smoke the pork for about 2 hours until it reaches an internal temperature of 150°F.

Remove the smoked Tasso from the grill and let it cool before refrigerating or freezing.

Store in the refrigerator for up to 3 weeks or in the freezer for up to 3 months.

Cooking Techniques

Equipment Needed

Spice Level: