Elevate your culinary creations with the bold and smoky flavors of homemade Tasso Ham. This Louisiana-inspired recipe features pork butt strips coated in a flavorful dry rub and slow-smoked to perfection. With a spicy Cajun kick, Tasso Ham is a versatile ingredient that can enhance the taste of your favorite dishes like gumbo, jambalaya, and more.
Ingredients: 4-5 pounds pork butt, cut into 1-2 inch thick strips. For the Dry Rub:. - 1/2 cup kosher salt. - 1/4 cup paprika. - 1/4 cup onion powder. - 1/4 cup garlic powder. - 1/4 cup black pepper. - 1/4 cup cayenne pepper. - 2 tablespoons thyme. - 2 tablespoons oregano. - 2 tablespoons brown sugar. Wood chips for smoking.
Instructions: Put all the Dry Rub ingredients in a bowl and mix them together. Spread out the pork butt strips and coat them evenly with the dry rub. Put the pork strips that have been seasoned in a large plastic bag that can be closed again. Put the bag in the fridge for at least 24 hours to let the flavors soak in. Warm up your smoker to 107F 225C and add wood chips to start smoking. Take the pork strips out of the fridge and let them warm up in the open air. The pork strips should be put on the smoker grates and left to smoke for three to four hours, or until the internal temperature reaches 165F 74C. After the tasso ham has been smoked, let it cool down before cutting it into thin strips. Put the Tasso Ham in a container that won't let air in and put it in the fridge until you're ready to use it. This homemade Tasso Ham will make your dishes taste better with its strong, smoky flavor. For a tasty and spicy ham accent, use it in gumbo, jambalaya, or any other recipe. This recipe for Tasso Ham gives you a real taste of Louisiana. It's great for giving your favorite dishes a Cajun kick.
Prep Time: 30 minutes
Cook Time: 240 minutes
green door studio
