Smoked Tasso Ham (for Mardis Gras)

pork shoulder

🥗Healthier: chicken thigh

💰Cheaper: pork butt

Pork butt is often less expensive and has a similar texture.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: smoked salt

Smoked paprika adds flavor without the additives in liquid smoke.

Trim excess fat from the pork shoulder and cut it into large chunks.

Mix salt, black pepper, cayenne pepper, paprika, garlic powder, onion powder, thyme, bay leaves, and brown sugar in a bowl to create the spice rub.

Rub the spice mixture evenly over the pork chunks, ensuring thorough coverage.

Place the seasoned pork in a large resealable bag or container, and refrigerate for 24-48 hours to cure.

After curing, rinse the pork under cold water to remove excess salt and spices.

Pat the pork dry with paper towels and place it in a smoker.

Smoke the pork at 225°F until it reaches an internal temperature of 190°F, about 4-6 hours, depending on the size of the pieces.

Remove the pork from the smoker and let it rest for at least 30 minutes before slicing.

Slice the smoked tasso ham into thin pieces for use in dishes or as a sandwich filling.

Store any leftovers in the refrigerator for up to a week or freeze for longer storage.

Cooking Techniques

Spice Level: