Tasso Ham (UWSJ)

[Prof.]

One of my very experienced friend on italian forum gave me this recipe that I did not wait even a minute to do it : Tasso Ham.

TASSO HAM
You use the shoulder or neck of pork, thick slices from 1.2 to 2 inches.
It starts with the standard of care , then sprinkle the rub and then smoked

care
1 part sugar , 2 salt . The amount must be such as to allow coverage of all surfaces of the meat.

Rub :
1 oz ground white pepper
0.8 ounces of dried oregano or marjoram
0.8 ounces of ground allspice
chili powder q.b.
If you do not have ground allspice , you can replace it with cinnamon , nutmeg and a pinch of cloves and juniper berries.

procedure:
Cover - for good slices with care on all sides so that it adheres well. Remove the excess and leave the slices covered in the fridge for 4 hours ;
- Rinse the slices with cold water and dry with paper towels ;
- Sprinkle the rub on all sides of the slices ;
- Low & Slow smoked in at about 212F , until an internal temperature of 149F will take 2 to 3 hours.
You can use diced vegetables or pasta, or eat it as it is .. I'd rather eat like a mini roast!

[Weber MD]

Looks delicious, Prof.

[wyd]

Looks really good.  Now my crappy taco salad don't seem so good anymore.

[Prof.]

Thank you so much you are too kind and too strict with yourself..Try it and you'll love it

[jcnaz]

That looks very good. Thank you for sharing!

[Prof.]

Thank you for reading..

[kako5256]

I might do that one today! I like the dry brine. The meat looked so much better after.


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[Prof.]

Hey kako then you have made the Tasso Ham? how it was?

[kako5256]

No time to do it this weekend but I really want to try it. Ill write a post and review when I get the chance to cook it. Thanks for the great recipe


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[Prof.]

I'm sorry you did not have time, I hope the next weekend you can fully enjoy your weber..
I'm glad you like my recipe!