HOW TO MAKE CAJUN TASSO HAM

Cut the pork butt into 1-inch slices while it's partially frozen to keep the meat cold.

Trim off the excess fat from the pork slices.

Prepare a brine by dissolving 1 cup of brown sugar, 1/2 cup of white sugar, and 1/2 cup of salt into about a gallon of water.

Add 1 teaspoon of pink curing salt to the brine and mix well, ensuring all the sugar and salt are dissolved.

Submerge the pork slices in the brine and refrigerate for 2 days, shaking or turning the container daily to mix the brine.

After 2 days, remove the pork from the brine and rinse it off completely under water to remove excess brine.

Pat the pork dry with paper towels and set it on a pan to dry further before seasoning.

Season the pork heavily with andouille seasoning, ensuring it is completely covered.

Cover the seasoned pork and return it to the refrigerator for another 2 days to allow the flavors to penetrate.

After 2 days, air-dry the pork on racks for a couple of hours before smoking.

Hang the pork in the smoker using S-hooks and smoke at 150°F for the first 2 hours.

Increase the smoker temperature to 200°F and continue smoking for an additional 2 hours.

Remove the pork from the smoker and allow it to cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level: