Tasso ham, first try

Discussion in 'Pork' started by trikefreak, Jun 15, 2014.

  1. Found some videos and decided to give this a shot. Pork butt was on sale for $1.90/# so I cut up two of them yesterday. I coated with smoked sea salt, and let it rest for 6 hrs. Then rinsed, and coated with a rub overnight. Garlic, onion, red pepper, black pepper, paprika, and chipotle. Got them cold smoking for a few hours, and then going to fire up some apple wood. About 15 pounds here, and will test tonight in some red beans and rice.

    Last edited: Jun 15, 2014
  2. Looks good, always loved tasso.. Curious, you say you coated with smoked sea salt for 6 hours and spices overnight? Is that what the recipe called for? Doesn't seem to be sufficient time to salt cure. How long are you going to cold smoke? What are your ambient temps?
  3. chef jimmyj

    chef jimmyj Staff Member Moderator Group Lead OTBS Member

    No Cure? Cold Smoking more than 1 hour can result in Botulism food poisoning! You really should Hot Smoke at 225°F ASAP. Whomever posted that procedure left some steps out or is clueless...JJ

    For Safety, the owners and staff of SMF don't support the Smoking of Meat at temperatures lower than 200*F unless a Cure containing Sodium Nitrite Cure #1 or Tender Quick is used...The addition of Cure allows for Smoking anywhere between 40 and 200*F for an extended period of time...The only Exception is Bacon if the product contains an amount of salt sufficient to achieve an internal brine concentration of 10% or more. To this end, Please don't post or follow recipes that are contrary to this...
    Last edited: Jun 15, 2014
    palladini likes this.

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