Homemade Tasso Ham Recipe

Step 1

Slice the pork butt with the grain into steaks about 1-inch thick.

Step 2

Combine the sugar, salt, and curing salt in a bowl. Make sure everything is very evenly distributed.

Step 3

Dredge each piece of pork in the curing mixture on all sides.

Step 4

Place the cure-covered pork on a rimmed sheet tray and refrigerate to cure for 4–5 hours, uncovered.

Step 5

Using your preferred smoking wood and Billows BBQ Control Fan, preheat your smoker to 225°F (107°C).

Step 6

Take the pork from the fridge and rinse it under cool running water.

Step 7

In a medium bowl, mix together the seasoning ingredients. Do not add any salt, the meat has absorbed enough.

Step 8

Liberally coat the pork in the seasoning mixture.

Step 9

Place the pork in the smoker and insert a probe attached to your Smoke XSet the high-temp alarm on the meat channel for 150°F (66°C).

Step 10

Close the smoker and smoke the meat!

Step 11

When the high-temp alarm sounds, verify the temps with your Thermapen and remove the tasso from the smoker.

Step 12

You can cut the tasso up immediately and toss it into a pot of beans or gumbo, but with this much, you’ll have plenty to store. Wrap it tightly or vacuum seal it and freeze it until needed.