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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cajun Tasso Ham Recipe

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This recipe for Cajun Tasso Ham is from The Poljak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c celery salt
1/4 c freshly ground black pepper
1/4 c white pepper
1/4 c packed brown sugar
2 TBS garlic powder
1 1/2 TBS cayenne
1 TBS dried thyme
2 tsp dried sage

1/2 pork butt, 3 1/2 to 4 pounds
Directions:
Directions:
1. At least 3 hours before you plan to barbeque, begin the preparations.

2. Prepare the dry rub, mixing the spices thoroughly in a bowl.

3. Cut the pork more-or-less-lengthwise into strips about 1" in diameter. You'll have to work around the bone, which gets in the way of cutting the butt completely into long neat strips, but do the best you can. As you cut the strips, place them on a baking sheet. Pour the rub over the strips, and massage the spice mixture into each strip. Place the meat in the fridge, uncovered, for 2 to 3 hours so that the spices dry somewhat onto the meat's surface. (The meat can sit in the spice mixture for a day or night, if you like, but uncover it for the last 2 or 3 hours if you can.)

4. Prepare the smoker for barbecuing, bringing the temp to 200º to 220º.

5. Transfer the pork strips from the baking sheet to the smoker and cook for 3 to 3 1/2 hours, until well-done and a bit dried out, well-browned but not burned looking. The tasso keeps for a week to 10 days in the refrigerator, but we usually freeze most of it to use over a couple months.

 

 

 

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