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!
Topic: Tasso Ham (UWSJ) (Read 2210 times)
