HOW TO MAKE CAJUN TASSO HAM

Introduction

This tutorial will guide you through the process of making Cajun Tasso Ham, a flavorful cured and smoked pork butt that's perfect for seasoning various Cajun dishes like gumbo, jambalaya, and more. With the right ingredients and techniques, you can create this culinary delight at home.

Step 1: Gather Ingredients and Equipment

Before you start, ensure you have all the necessary ingredients and equipment.

Ingredients

• 1 pork butt (approximately 5-7 pounds)
• Andouille seasoning or your favorite spicy seasoning
• Pink curing salt (Prague Powder #1)
• Optional: additional spices for your preferred flavor profile

Equipment

• Pit Boss Copperhead 5 series smoker (or similar pellet smoker)
• Meat hooks for hanging
• A mixing bowl for seasoning
• A sharp knife for trimming

Step 2: Prepare the Pork Butt

1. Trim the Pork Butt: Remove excess fat from the pork butt to allow the seasoning to penetrate better.
2. Cut into Smaller Pieces: If desired, cut the pork butt into smaller chunks to facilitate marinating and smoking.

Step 3: Season the Meat

1. Mix Seasoning: Combine Andouille seasoning with pink curing salt in a bowl. Use the recommended ratio for the curing salt (6.25% sodium nitrite) based on the weight of the meat.
2. Rub the Mixture: Generously rub the seasoning mixture all over the pork, ensuring it is evenly coated. Pay extra attention to crevices and edges.

Step 4: Marinate the Pork

1. Wrap and Refrigerate: Wrap the seasoned pork tightly in plastic wrap or place it in a sealed container.
2. Let it Cure: Refrigerate for 24 to 48 hours, allowing the flavors to meld and the curing salt to work.

Step 5: Prepare the Smoker

1. Preheat the Smoker: Set your Pit Boss Copperhead smoker to a temperature of 225°F.
2. Add Wood Pellets: Use your preferred wood pellets for smoking (hickory or applewood work well for pork).

Step 6: Smoke the Tasso Ham

1. Hang the Pork: Remove the pork from the refrigerator and hang it using meat hooks in the smoker.
2. Smoke for Several Hours: Smoke the pork for approximately 4 to 6 hours, or until the internal temperature reaches 160°F.
3. Monitor the Temperature: Use a meat thermometer to ensure even cooking.

Step 7: Cool and Store

1. Remove from Smoker: Once cooked, take the Tasso ham out of the smoker.
2. Cool Down: Let it cool to room temperature.
3. Store: Slice thinly or cube it for storage. Keep in the refrigerator for up to a week or freeze for longer storage.

Conclusion

Making Cajun Tasso Ham at home is a rewarding process that enhances your Cajun dishes with rich flavors. By following these steps, you can create your own seasoned pork that works perfectly in beans, greens, gumbo, and more. Enjoy your culinary creation and experiment with different seasonings to find your perfect blend!