Homemade Tasso Ham

Ingredients

• 5-6 lb. pork shoulder-blade roast - whole, bone-in
• 4 tbsp. paprika
• 4 tbsp, Kosher salt
• 2 tbsp. cayenne pepper
• 2 tbsp. onion powder
• 2 tbsp. granulated garlic
• 1 tbsp. dark brown sugar
• 1 tbsp. granulated white sugar
• 1 tbsp. chipotle powder
• 1 tbsp. black pepper
• 1 tbsp. dried sage
• 1 tsp. ground cloves
• 1 tsp. pink curing salt

Wood

• Traditionally it is made with pecan which gives a deep and nutty flavor
• Other woods will work such as Apple, Cherry, or Hickory.

Directions

Curing

1. Trim excess fat off the outside of the pork shoulder.
2. Cut the pork shoulder into approximately 3 inch by 3 inch pieces, removing the shoulder-blade bone in the process. You want baseball to softball size pieces. More surface area. Pat dry.

Mix all seasonings with a wire whisk.

1. Roll each piece of pork shoulder-blade in the seasoning until fully covered. Place in a bowl and pour the remaining seasoning over the top. Toss to ensure that all seasoning is utilized.
2. Separate into three separate gallon-size zip-top bags. Remove as much air as possible using the water displacement method in your sink.

Place bags in your refrigerator near the back.

1. Cure for seven days, turning bags over once per day to keep liquid from settling in one spot.
2. On the night before cooking the Tasso, open the bag or unseal the cover so that the pork can air-dry in the fridge overnight.
3. Smoking:

Smoke at 180 degrees (low and slow) over…???

1. Place all Tasso on the grill and insert your meat thermometer into the center of the thickest piece.
2. Smoke until the internal temperature reaches 150 - 160 degrees.
3. Vacuum seal and freeze for up to four months.