Pork Tasso Ham

Here's a spicy kick of taste buds. Tasso is not made from the hind leg of a hog, but rather the pork shoulder. Tasso may be eaten on its own, but it is more often used as part of a flavor base for gumbos, soups, beans, pasta and jambalaya.

[@paulfaber5143]

Nice! Thanks for posting! A few questions: (1) how much cayenne? (2) what temperature do you smoke it? Two days seems like a long time for a home smoker. Mine takes around 4 hours at 225 degrees.

[@cjr4497]

I am a Cajun. We don't say Tasso Ham. We just say Tasso, or Fat Tasso when using the shoulder like in this video. We do make multiple kinds of Tasso. Turkey tasso to me is better than pork. Any, the chef did a good job.

[@TheEfruge508]

What is in the brine?

[@jimhyler7492]

What was your brine ratio

[@navyrescue]

Nope... this is all wrong. I eat Tasso like jerky! It’s delicious and you made the cut all wrong. It should be against the grain so it comes apart in your gumbo. It will shred up
With with the thighs when boiled long enough.