Cajun Smoked Tasso Ham
intro
Spicy, deeply smoky cured pork shoulder, a classic Cajun staple perfect for adding to gumbos, jambalaya, or enjoying sliced on its own.
Ingredients
Steps
Mix the Spice Cure
First, prepare the spice cure: in a medium glass mixing bowl, combine 45g kosher salt, 3g Prague powder #1, 60g packed dark brown sugar, 3 tbsp sweet paprika, 2 tbsp cayenne pepper, 2 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp coarsely ground black pepper, and 1 tsp dried thyme leaves. Whisk thoroughly until fully blended, with no remaining clumps of brown sugar or spice.
Rub the Pork with Cure
Pat the 1500g pork shoulder chunks completely dry with paper towels, then rub every surface (sides, top, bottom, and all crevices) of the pork with the full amount of spice cure, pressing firmly so the seasoning adheres in a thick, even coat. Place the seasoned pork in a sealed lidded glass container, and refrigerate for 24 hours to cure, flipping the chunks once at the 12-hour mark to ensure even flavor penetration.
Prepare the Pork and Smoker
After 24 hours of curing, remove the pork from the refrigerator and let it rest at room temperature for 45 minutes to take off the chill. While the pork rests, preheat your offset or electric smoker to a steady 107°C (225°F), and add 100g of pre-soaked, drained hickory wood chips to the smoker box to preheat for smoke production.
Arrange the Pork Evenly
Arrange the cured pork chunks directly on the middle smoker rack, leaving 2cm of space between each piece to allow even smoke and air flow. Close the smoker lid, maintain a consistent internal cooking temperature of 107°C (225°F), and add 50g of fresh drained hickory wood chips every 45 minutes to sustain steady, thin blue smoke.
Smoke the Tasso Until Done
Smoke the tasso for 4 to 5 hours total, until the internal temperature of the thickest pork chunk reaches 74°C (165°F) when measured with an instant-read meat thermometer, and the exterior is a deep, rich mahogany color with a slightly firm, dry crust. Avoid opening the smoker lid more than necessary to add wood chips, to prevent temperature drops that extend cooking time.
Rest and Slice the Tasso
Once fully cooked, transfer the smoked tasso to a clean wooden cutting board, and let it rest for 20 minutes to allow juices to redistribute before slicing. Slice thin for sandwiches, dice for use in gumbos, jambalaya, or red beans and rice, or vacuum-seal and store in the refrigerator for up to 2 weeks, or the freezer for up to 3 months.
Tips
2.Maintain thin, wispy blue smoke during cooking; thick, billowing white smoke will leave a bitter, ashy coating on the finished tasso that ruins its balanced spicy, smoky flavor.
3.If you do not own a dedicated smoker, set up a charcoal grill for indirect heat, place drained wood chips directly on the hot coals, and hold a steady 107°C (225°F) temperature to replicate smoker results.
OMG y’all, this tasso recipe is a total game changer! I grew up eating my grandpa’s homemade tasso in Louisiana and I’ve been chasing that flavor for years since he passed. Followed the cure exactly, let it sit the full 24 hours, smoked it over hickory per the instructions, and it tasted exactly like his! Used the first batch in gumbo for our Sunday family dinner and everyone was begging for seconds. Already prepping a second batch to chop up and freeze for meal prep jambalaya nights this fall. 10/10 no notes!
Took this for a test run last weekend for our neighborhood block party potluck and it was a HIT. I will say, I almost skipped the full 24 hour cure because I was impatient, but I’m so glad I didn’t – that curing step is what locks in all that spicy Cajun kick, right? Only note is I added a little extra cayenne because I like my tasso with more heat, and it worked perfectly. Sliced it thin for po’ boys and people were coming back for thirds.
I was intimidated at first because I’d never cured any meat before, but the instructions were so straightforward even for a medium-difficulty recipe! My kids are super picky and they kept sneaking pieces of the tasso straight off the cutting board before I could even add it to our red beans and rice. Will absolutely be making this again – already added the ingredients to my regular grocery rotation.
Quick question for folks who’ve made this – I pulled my tasso off the smoker after 5 hours and the internal temp was only 145°F, I thought pork was supposed to be 165? Did I do something wrong? It looked and smelled amazing, I just didn’t want to serve undercooked pork to my roommates. Flavor was on point from the little bite I snuck, though!
First time smoking any kind of cured meat and I’m obsessed! I was worried the medium difficulty rating meant I’d mess it up, but the step-by-step for the cure was so easy to follow. I used applewood instead of hickory because that’s what I had on hand, and it had a slightly sweeter smoke that paired so well with the Cajun seasonings. Already thinking about making a double batch for Christmas dinner!
As someone who eats gluten free, I’m always hunting for good homemade smoked meat options that don’t have weird hidden fillers, and this is perfect! All the seasoning ingredients are naturally GF, no weird additives, and it’s so versatile. I’ve chopped it up for omelets, tossed it in pasta, even used thin slices on charcuterie boards when friends came over last weekend. SO good, will be a staple in my house from now on.
Made this for our college football watch party last Saturday and folks were raving so much I had to hand out the recipe link to three different people. I did accidentally overcure it by about 6 hours because I got busy with tailgate prep, but honestly? It still turned out incredible, just a little saltier which I actually loved. Would 100% recommend even if you’re a total newbie to smoking meats.
I don’t have a dedicated smoker, so I used the smoke box attachment on my gas grill and it worked like a charm! Took a little extra babysitting to keep the temp consistent, but the end result was so worth it. Tossed the tasso into a big pot of collard greens and it added that perfect smoky, spicy depth I’ve never been able to get with just bacon or ham hocks. My husband said it’s the best side dish I’ve ever made, so that’s a permanent win in my book.
Wait, can I use pork shoulder instead of the pork butt called for? My grocery store was out of butt and I already grabbed a shoulder on sale, don’t wanna waste it! I’ve made tasso once before from a different recipe and it was super dry, so I’m really hoping this one turns out better – the reviews all look so good!