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Tasso Ham Recipe Video
|Kosher salt||1 Pound (Salt rub and salt is washed away)|
|Pink salt||2 Ounce (Curing and salt is washed away)|
|Boneless boston butt||5 Pound|
|Ground white pepper||3 Tablespoon|
|Cayenne pepper||1 1⁄2 Tablespoon|
|Marjoram powder||3 Tablespoon|
|All spice powder||3 Tablespoon|
Calories 430 Calories from Fat 198
% Daily Value*
Total Fat 22 g33.9%
Saturated Fat 7.6 g38%
Trans Fat 0.2 g
Cholesterol 117.2 mg
Sodium 315.6 mg13.2%
Total Carbohydrates 28 g9.3%
Dietary Fiber 3.8 g15.3%
Sugars 19.2 g
Protein 34 g67.6%
Vitamin A 22.1% Vitamin C 9.4%
Calcium 14.1% Iron 32.7%
*Based on a 2000 Calorie diet
1)Cut the pork into an inch thick steaks.
2)Combine the kosher salt, sugar and pink salt in a bowl and set aside.
3)With rubber gloves on apply the dry rub liberally and shake off the excess and place on a tray. Leave it in the refrigerator for 4 hours.
3)Combine the rest of the spices in a bowl and mix. Rinse off the salt and pat dry the meat. Apply this mix liberally on each steak with rubber gloves on.
4)Get the smoker ready with hickory chips.
5)Shake the excess spice mix and lay on the smoker for 3 hours.
6)Use this meat in your choice of recipes. This meat can be eaten directly or left in the refrigerator and used whenever you want to add a smoky meaty flavor to your dishes.