Home-cured Tasso Ham

Home-cured Tasso Ham Recipe: How to Make Delicious Pork Butt with a Blend of Spices

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 3 days (plus smoking time) | Servings: 4-5

Introduction

Tasso ham is a spicy and flavorful cured meat that is popular in Cajun cuisine. It is typically made from pork butt that is heavily seasoned with a blend of spices and then smoked to perfection. This recipe will guide you through the process of making your own delicious home-cured Tasso ham.

History

Tasso ham originated in Louisiana, where it is a key ingredient in many traditional dishes such as gumbo and jambalaya. The word "Tasso" is believed to come from the Spanish word "tasajo," which refers to a type of dried meat. The seasoning and smoking process used to make Tasso ham was likely influenced by the diverse culinary traditions of the region, including French, Spanish, African, and Native American.

Ingredients

2 tbsp salt
1.5 tbsp black pepper
1.25 tbsp cayenne
5 tbsp paprika
1 tbsp granulated garlic
1.5 tbsp granulated onion
1 tbsp onion powder
2.5 lb (1.13 kg) lean pork butt, cut into 1 inch thick slices, 4 to 5 oz (142 g) each

How to prepare

In a mixing bowl, combine the salt, black pepper, cayenne, paprika, granulated garlic, granulated onion, and onion powder.
Dredge each piece of pork in the spice mix.
Press the spice mix well into each piece.
Wrap the Tasso in plastic wrap, grouping about 4 pieces together.
Refrigerate for a minimum of 3 days or up to 1 week.

Hint

After 3 days, smoke the Tasso by placing it on the cooler side of the smoker along with other meats.

Variations

You can adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper in the spice mix.
Try using different types of paprika, such as smoked or sweet, to add a unique flavor to the Tasso.

Cooking Tips & Tricks

Make sure to press the spice mix well into each piece of pork to ensure that the flavors are evenly distributed.

- Refrigerating the Tasso for at least 3 days allows the flavors to fully develop, but you can also leave it in the fridge for up to a week for a more intense flavor.

- Smoking the Tasso on the cooler side of the smoker will help it absorb the smoky flavor without overcooking.

Serving Suggestions

Tasso ham can be enjoyed on its own as a snack or added to a variety of dishes such as gumbo, jambalaya, or pasta for an extra kick of flavor.

Cooking Techniques

Smoking the Tasso on the cooler side of the smoker will help it absorb the smoky flavor without overcooking.

- You can also bake the Tasso in the oven at a low temperature if you don't have a smoker.

Ingredient Substitutions

If you can't find pork butt, you can use pork shoulder or another cut of pork with a good amount of fat.

- Feel free to experiment with different spices and seasonings to create your own unique blend for the Tasso.

Make Ahead Tips

You can prepare the Tasso ahead of time and refrigerate it for up to a week before smoking. This allows the flavors to fully develop and intensify.

Presentation Ideas

Slice the Tasso ham thinly and arrange it on a platter with crackers, cheese, and pickles for a delicious charcuterie board.

Pairing Recommendations

Tasso ham pairs well with bold flavors such as sharp cheeses, pickled vegetables, and crusty bread. It also complements dishes with rich sauces and hearty grains.

Storage and Reheating Instructions

Store any leftover Tasso ham in an airtight container in the refrigerator for up to a week. To reheat, simply warm it in a skillet or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Tasso ham contains approximately 180 calories.

Carbohydrates

Each serving of Tasso ham contains approximately 2 grams of carbohydrates.

Fats

Each serving of Tasso ham contains approximately 8 grams of fat.

Proteins

Each serving of Tasso ham contains approximately 20 grams of protein.

Vitamins and minerals

Tasso ham is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains no common allergens, but be sure to check the ingredients for any specific allergens that may affect you.

Summary

Tasso ham is a flavorful and protein-rich meat that is relatively low in carbohydrates and calories. It is a good source of essential vitamins and minerals, making it a nutritious addition to your diet.

Summary

Home-cured Tasso ham is a delicious and versatile ingredient that adds a spicy kick to a variety of dishes. By following this recipe, you can create your own flavorful Tasso ham at home and enjoy it in a range of Cajun-inspired recipes.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a hand-written note tucked away in an old, dusty cookbook that I had inherited from my own grandmother. The recipe was for home-cured Tasso ham, a delicacy that I had only heard of in passing. As I read through the ingredients and the instructions, I could almost taste the smoky, spicy flavor of the cured meat. I knew that I had to give it a try.

I had always been fascinated by the art of curing meats. My grandmother had taught me how to make bacon and sausage from scratch, and I had even dabbled in making my own jerky. But Tasso ham was a whole different ballgame. It required a special blend of spices and a long curing process that would test my patience and my skills in the kitchen.

I decided to start small, with just a small batch of Tasso ham to see how it turned out. I gathered all of the ingredients I would need – a pork shoulder, kosher salt, brown sugar, cayenne pepper, garlic powder, black pepper, and paprika. I followed the recipe to the letter, rubbing the pork shoulder with the spice mixture and letting it cure in the refrigerator for a week.

As the days passed, I checked on my Tasso ham regularly, turning it and massaging the spices into the meat. The aroma that wafted from the refrigerator was intoxicating – a heady combination of spices and pork that made my mouth water every time I opened the door. I couldn't wait to taste the finished product.

Finally, after a week had passed, it was time to smoke the Tasso ham. I set up my smoker in the backyard and carefully placed the cured pork shoulder inside. I let it smoke for hours, until the meat was tender and infused with the smoky flavor of the hickory wood chips I had used. When I finally took it off the smoker and sliced into it, I knew that I had created something truly special.

The flavor of the Tasso ham was incredible – spicy and smoky, with just the right amount of saltiness. It was unlike anything I had ever tasted before, and I was proud of myself for having made it from scratch. I shared some with my family and friends, and they were all amazed at how delicious it was.

From that day forward, home-cured Tasso ham became a staple in my kitchen. I made batch after batch, experimenting with different spice blends and smoking techniques. Each time, the results were mouthwatering, and I quickly became known among my friends as the Tasso ham queen.

I often think back to that hand-written recipe in my grandmother's old cookbook, and I am grateful for the inspiration it gave me. It taught me that with a little patience and a lot of love, I could create something truly special in my own kitchen. And that is a lesson that I will carry with me for the rest of my life.