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!
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
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!!
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.
this was wonderful, but tasted slightly on the salty side. The meat was tender and juicy and made great sandwiches.
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 !
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.
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.
I would cut thicker pieces to smoke. (2-3 inches) I used pecan chips to smoke. Came out more like a jerky than a ham.
