TASSO HAM
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!!
Provided by DJFoodie
Categories Main Dish Recipes Pork Ham Whole
Time P7DT12h30m
Yield 30
Number Of Ingredients 14
Steps:
- 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.
- 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 : Calories 207.3 calories, Carbohydrate 13.3 g, Cholesterol 56.2 mg, Fat 9.7 g, Fiber 0.5 g, Protein 16.4 g, SaturatedFat 3.5 g, Sodium 6665.2 mg, Sugar 11.7 g
HOMEMADE TASSO HAM RECIPE
Homemade tasso ham recipe, for use in gumbo, beans, stews, soups, etc.
Provided by Martin
Number Of Ingredients 12
Steps:
- Slice the pork butt with the grain into steaks about 1-inch thick.
- Combine the sugar, salt, and curing salt in a bowl. Make sure everything is very evenly distributed.
- Dredge each piece of pork in the curing mixture on all sides.
- Place the cure-covered pork on a rimmed sheet tray and refrigerate to cure for 4-5 hours, uncovered.
- Using your preferred smoking wood and Billows BBQ Control Fan, preheat your smoker to 225°F (107°C).
- Take the pork from the fridge and rinse it under cool running water.
- In a medium bowl, mix together the seasoning ingredients. Do not add any salt, the meat has absorbed enough.
- Liberally coat the pork in the seasoning mixture.
- Place the pork in the smoker and insert a probe attached to your Smoke X2. Set the high-temp alarm on the meat channel for 150°F (66°C).
- Close the smoker and smoke the meat!
- When the high-temp alarm sounds, verify the temps with your Thermapen and remove the tasso from the smoker.
- You can cut the tasso up immediately and toss it into a pot of beans or gumbo, but with this much, you'll have plenty to store. Wrap it tightly or vacuum seal it and freeze it until needed.
DEATH-DEFYING STUFFED SHRIMP WITH TASSO HAM AND CRAB
Provided by Tyler Florence
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat oil in a skillet over medium heat. Saute the onion, tasso ham and 2 tablespoons parsley for 3 to 5 minutes until fragrant. Combine cornbread crumbs with the sauteed ham mixture in a large bowl. Add chicken stock and blend to evenly moisten. Gently fold in crab meat and remaining parsley. Season with salt and pepper. Preheat oven to 400-degrees F. Butterfly the shrimp by cutting almost all the way through the inside curl of the body. Open flat to resemble a butterfly shape and devein. Spoon 2 tablespoons into the cavity of the shrimp, fold the tail over to hold the stuffing in place. Perch the shrimps on a lightly buttered baking dish, tail side up. Drizzle with some melted butter and bake 10 to 15 minutes. Serve on bed of greens with Roasted Tomato Aioli.
- Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water. Add the tomatoes and process again. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check and adjust seasonings.
GRITS WITH TASSO
Categories Egg Breakfast Brunch Ham Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 6
Steps:
- Bring 4 cups water to a boil in a 4-quart heavy saucepan and stir in grits and salt. Return to a boil, stirring frequently.
- Reduce heat and simmer grits, uncovered, stirring occasionally, until very thick and most of water is absorbed, about 10 minutes.
- Reduce heat further and cook grits at a bare simmer until cooked through, about 1 hour 10 minutes, stirring frequently and adding remaining 1 1/2 cups water (1/4 cup at a time) whenever grits become very thick.
- Add tasso, butter, and salt and pepper to taste, stirring until butter is melted.
HOMEMADE TASSO HAM RECIPE - (4.1/5)
Provided by JimMac
Number Of Ingredients 10
Steps:
- Mix the seasoning together well. Rub the seasoning into the sliced meat, you want a lot on there, use it all. Place on a plate or tray, cover and refrigerate 3 days. Before smoking put the Tasso on an elevated rack so that air can circulate around it, then put a fan on it for about 2 hours to dry it out. I also don't use a water pan when smoking Tasso, this is something that I actually want to dry out during the smoking process. I hot smoked this batch in an inexpensive upright barrel smoker using charcoal as the heat source (heated with a chimney starter, no lighter fluid or matchlight coals please.) I used Pecan chips that were soaked in water for 1 hour for the smoke. I smoked this a total of about 4 hours, the first 2 hours at about 150-160°F. The second two hours at 180-190°F. The object is to get as much smoke into the meat, before cooking it all the way through. I brought the internal temperature of the meat to 150°F in the last 2 hours of smoking. When finished I again put the Tasso in front of a fan for about 1 hour. Refrigerate. When completely cold portion and store the Tasso in vacuum sealed packages. Freeze. Makes 5 pounds of Tasso.
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