Tasso Ham

[BYBBQ]

I finally found the recipe I used. The meat is brined using Morton Tender Quick. The recipe is for 10 pounds of meat, but I'm sure it could be scaled to however much meat you have. I'm sure this recipe is still on the internet, maybe even using different weights of meat.


Ingredients

BRINE
1 3/4 cups sugar-based curing mixture (such as Morton(R) Tender Quick(R))
1 1/2 cups white sugar
1 tablespoon cayenne pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 gallon water
10 pounds pork butt roast

RUB
2 tablespoons ground mace
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons smoked paprika
1 tablespoon dried sage
1 tablespoon dried thyme
2 tablespoons honey

Directions

To Make the Brine: In a medium bowl, combine curing mixture, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder and water. Mix until the salt and sugar are dissolved in the water.
Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.
Remove pork from brine, then discard brine. Rinse and pat dry the pork.
Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
To Make the Rub: In a medium bowl, mix together the mace, 2 tablespoons garlic powder, 2 tablespoons onion powder, paprika, sage, thyme and honey.
Evenly coat the pork with the rub and work it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours

[Mark R]

I see were the recipe came from.
It is for 5 lbs of pork.
The cure, sugar and salt are intended to be a dredge the pork is pressed into it, and the excess is shaken off. It is NOT all used! (Dry box cure)
The pork is refrigerated (with the cure coating) for 4 hours then rinsed off.
The pork is then dredged in the spices to cover evenly and hot smoked to internal of 150°.

It is a Ruhlman & Polcyn recipe - Charcuterie. I'm not sure I like it so I'll not post it unless someone wants the whole recipe.

There are several recipes in this book I shake my head at

[Bbqgoddess]

Always interesting..thought provoking... And damnit.. Never had Tasso ham.. Now I want to make one.. You guys kill me! I need to find a bbq partner u here Ryan's to far away to play now. [emoji24][emoji24][emoji24][emoji24]

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[Mark R]

Always interesting..thought provoking... And damnit.. Never had Tasso ham.. Now I want to make one.. You guys kill me! I need to find a bbq partner u here Ryan's to far away to play now. [emoji24][emoji24][emoji24][emoji24]

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If you're not familiar, Tasso is used as a flavoring in gumbo and red beans N rice N such. Not usually by it self.

[Bbqgoddess]

If you're not familiar, Tasso is used as a flavoring in gumbo and red beans N rice N such. Not usually by it self.

Thank you Mark for the clarification... From the Atlantic side of things! Now I need a gumbo recipe.. I know you have an awesome one.. Just no gator I can't get gator in the high sierras!!

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[Mark R]

Thank you Mark for the clarification... From the Atlantic side of things! Now I need a gumbo recipe.. I know you have an awesome one.. Just no gator I can't get gator in the high sierras!!

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Chicken or seafood?
Okra or no?

[TKOBBQ]

Thanks BYBBQ, I've copied that one to try. I Google this morning but couldn't find much for Tasso ham using TQ.
Thanks for the info MarkR. I definitely don't want to do something that is questionable or puts anyone eating it at risk.
Richtee, Thanks again for all your recommendations and guidance.

[Mark R]

I went through several recipes, all of them had safety issues. Mostly with cure amount or 40 to 140 in 4 violations, some both. Strange.
I do have one that I modified but I haven't tried it yet. Very soon.

Jim's recipe at least looks safe.

[Fishbum]

Followed this recipe a while back came out awesome . http://www.nolacuisine.com/2005/11/0...-tasso-recipe/ I add it to gumbos or red beans or hit it straight up.

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[Mark R]

Followed this recipe a while back came out awesome . http://www.nolacuisine.com/2005/11/0...-tasso-recipe/ I add it to gumbos or red beans or hit it straight up.

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Couple problems with that recipe. There is no cure and
", then put a fan on it for about 2 hours to dry it out" unrefrigerated,
then smoke for 4 hours to get to
"internal temperature of the meat to 150 degrees F in the last 2 hours of smoking."
That is not getting 40° to 140° in 4 hours. If the pork was cured it would be fine.

[Bbqgoddess]

Chicken or seafood?

Okra or no?

Well let's go with seafood and okra of course!
Ok I'm love the chicken one too lol

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[Fishbum]

I'll have to check, I did modify it a bit with some extra seasoning and maybe a small pinch of cure, not sure. Will have to look. I always take notes for further reference.

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[Mark R]

I'll have to check, I did modify it a bit with some extra seasoning and maybe a small pinch of cure, not sure. Will have to look. I always take notes for further reference.

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It's an "old school" recipe that relies on salt. To be safe the pork needs to be cured before that first step.
I have 5 or 6 recipes from various family folks, they are all like that.
I have adapted one but I haven't tried it yet. I'll get to it soon.

[DanMcG]

Followed this recipe a while back came out awesome . http://www.nolacuisine.com/2005/11/0...-tasso-recipe/ I add it to gumbos or red beans or hit it straight up.

That Sir looks damn good
That pork has some great color for not having cure.

[DanMcG]

That is not getting 40° to 140° in 4 hours. If the pork was cured it would be fine.

I'm not totally disagreeing with ya Mark, but intact muscle basically needs the outside surface of the meat to be above 140° in 4 hrs., and I think it probably did with the temps posted in the recipe. I'd also would add cure.