A flavorful and spicy ham perfect for adding to various dishes or enjoying on its own. This recipe involves curing the meat with a savory spice mix and then smoking it for a delicious finish.
Preparation time
30min
Cooking time
4h
Ingredients
8 Servings
- 30 g black pepper
- 30 g brown sugar
- 10 g cayenne pepper
- 15 g garlic powder
- 50 g kosher salt
- 15 g onion powder
- 30 g paprika
- 2000 g pork shoulder
Directions
Step 1
Trim the pork shoulder of excess fat and cut it into manageable pieces.
Step 2
In a bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and brown sugar.
Step 3
Rub the spice mixture evenly over the pork pieces, ensuring they are well coated.
Step 4
Place the seasoned pork in a sealed container or plastic bag and refrigerate for 24-48 hours to cure.
Step 5
Preheat your smoker to 120°C (250°F).
Step 6
Smoke the pork for 3-4 hours or until it reaches an internal temperature of 70°C (160°F).
Step 7
Allow the tasso ham to cool slightly before slicing and serving, or refrigerate for later use.