About this recipe: If you want to learn how to make your own ham, look no further. Pork is cured in brine for a week, then slowly cooked in a barbecue smoker for 12 hours.
Preserving (or curing) salt can be purchased in speciality shops or online.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
I smoked a five pound blade in shoulder roast last weekend. It took less than 4 hours to get the internal temperature to 160 degrees. I pulled it off of the smoker and it was the best, juiciest ham I've ever had. Tasso is traditionally smoked until it is so dry and concentrated that it's rarely eaten by itself. I was able to get Morton meat cure at our grocery near the salt. I wasn't able to find smoked paprika, so I added plain. And I used Mrs. Butterworth's maple flavored syrup instead of honey. My family loves it! - 26 Sep 2002 (Review from Allrecipes US | Canada)
Made this for large brunch. It was absolutely wonderful. I could not find curing salt and was told by butcher that I could use salt without iodine which I did with success. Will make this recipe again and again and have already shared the recipe. Thanks - 24 May 2007 (Review from Allrecipes US | Canada)
Hubby is a big grill/smoker kind of guy. He has tried several tasso recipes and this is by far the best!! He makes his own tasso to use in several Cajun recipes that call for tasso as it isn't something we can find in the stores here in WV. The meat is tender and flavorful. Use the bones to cook your favorite greens in....yum!! - 27 May 2006 (Review from Allrecipes US | Canada)