In December 2012, my wife and I attended a Christmas dinner party and the cook served shrimp and grits. The dish was seasoned with bits of Tasso Ham. It was the first time I had ever tasted it and I loved the unique smoky, earthy, and spicy flavor. I found a recipe for it and decided to give it a try. I hope you will enjoy this cook.
I combined two recipes to make this rub:
1/4 Cup Celery Salt
1/4 Cup Black Pepper
1/4 Brown Sugar
4 Tbs Hungarian Sweet Paprika
2 Tbs Garlic Powder
1 Tbs Cayenne Pepper
1 Tbs White Pepper
1 Tbs Thyme
1 tsp Sage
1 tsp Cinnamon
Mix all ingredients together and rub over slices of at least 5lbs of pork shoulder/butt. Once completely covered in the rub cover with saran wrap and refrigerate for 2 days. Remove from frig. and prepare for smoke. I smoked at 250 for 3.5 hours (always check internal to ensure food done). Allow it to cool then start adding it to some of your favorite dishes.
My inspiration came from:
Jamison, Cheryl & Bill (2003). Smoke & Spice: Cooking with Smoke the Real way to Barbecue. Cajun Tasso pg. 97
Homemade Tasso Ham Recipe: http://www.nolacuisine.com/2005/11/03/homemade-tasso-recipe/
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