I used to make this in a restaurant where I worked. I have modified it for the home cook. I make this about twice a summer. It's the hit of any BBQ!!

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To Make the Brine: In a medium bowl, combine curing mixture, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder and water. Mix until the salt and sugar are dissolved in the water.

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  • Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.

  • Remove pork from brine, then discard brine. Rinse and pat dry the pork.

  • Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).

  • To Make the Rub: In a medium bowl, mix together the mace, 2 tablespoons garlic powder, 2 tablespoons onion powder, paprika, sage, thyme and honey.

  • Evenly coat the pork with the rub and work it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.

  • Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours.

Nutrition Facts

207 calories; 9.7 g total fat; 56 mg cholesterol; 6665 mg sodium. 13.3 g carbohydrates; 16.4 g protein; Full Nutrition

Reviews (13)

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Most helpful positive review

Rating: 5 stars
07/13/2003
I smoked a five pound blade in shoulder roast last weekend. It took less than 4 hours to get the internal temperature to 160 degrees. I pulled it off of the smoker and it was the best juiciest ham I've ever had. Tasso is traditionally smoked until it is so dry and concentrated that it's rarely eaten by itself. I was able to get Morton meat cure at our grocery near the salt. I wasn't able to find smoked paprika so I added plain. And I used Mrs. Butterworth's maple flavored syrup instead of honey. My family loves it! Read More
(57)
16 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/13/2003
I smoked a five pound blade in shoulder roast last weekend. It took less than 4 hours to get the internal temperature to 160 degrees. I pulled it off of the smoker and it was the best juiciest ham I've ever had. Tasso is traditionally smoked until it is so dry and concentrated that it's rarely eaten by itself. I was able to get Morton meat cure at our grocery near the salt. I wasn't able to find smoked paprika so I added plain. And I used Mrs. Butterworth's maple flavored syrup instead of honey. My family loves it! Read More
(57)
Rating: 5 stars
07/13/2003
I smoked a five pound blade in shoulder roast last weekend. It took less than 4 hours to get the internal temperature to 160 degrees. I pulled it off of the smoker and it was the best juiciest ham I've ever had. Tasso is traditionally smoked until it is so dry and concentrated that it's rarely eaten by itself. I was able to get Morton meat cure at our grocery near the salt. I wasn't able to find smoked paprika so I added plain. And I used Mrs. Butterworth's maple flavored syrup instead of honey. My family loves it! Read More
(57)
Rating: 5 stars
05/24/2007
Made this for large brunch. It was absolutely wonderful. I could not find curing salt and was told by butcher that I could use salt without iodine which I did with success. Will make this recipe again and again and have already shared the recipe. Thanks Read More
(51)
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Rating: 5 stars
05/27/2006
Hubby is a big grill/smoker kind of guy. He has tried several tasso recipes and this is by far the best!! He makes his own tasso to use in several Cajun recipes that call for tasso as it isn't something we can find in the stores here in WV. The meat is tender and flavorful. Use the bones to cook your favorite greens in....yum!! Read More
(32)
Rating: 5 stars
12/16/2008
I prepared this for in between holiday meals. It came out great with a wonderful smokey/salty flavor. If you need curing salts they are available on line or if you have a friend that lives in either a farming or hunting community you won't find it in large metro areas. Read More
(20)
Rating: 4 stars
07/14/2003
this was wonderful but tasted slightly on the salty side. The meat was tender and juicy and made great sandwiches. Read More
(17)
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Rating: 5 stars
11/06/2012
I smoke a lot of pork shoulders for pulled pork. I tried this recipe following exactly for time and ingredients. It was a FANTASTIC change! Everyone loved it! Read More
(7)
Rating: 5 stars
09/26/2014
This has turned into regular item in my house. The only significant change is that I use a whole pork loin. That way it can be put on a meat slicer and makes awesome sandwiches. Read More
(3)
Rating: 4 stars
11/04/2014
I have done this receipe with deer roast. Turned out good. The Tasso I grew up eating though had File powder in the rub. So I add that to the rub. In a pinch I have added liquid smoke to the rub and roasted the ham in the oven. Turned out okay. Definitly better slow smoked. Read More
(1)
Rating: 5 stars
04/25/2016
I wanted to say thanks to the author of this recipe. It helped with many Cajun Recipe's that I love to cook including Shrimp and Grits and Jambalaya. Ordering Taso on-line is expensive and inconvenient and I can't purchase it locally. The Taso Ham freezes well for use at later dates. -Thanks! Read More