So a few weeks ago I wander into my local butcher who I have become very friendly with and one of the butchers asks if I have ever heard of Tasso Ham. "No clue" I respond. He goes on to tell me how a friend of his wants him to make Tasso ham for him and he has a recipe. Knowing I have a smoker and experience he asks if I would lend him a hand with the smoking end.
Monday he hands over two deboned butts he cured for about 10 days, rubbed with his seasonings, and netted. He then says to me, "According to the recipe these are going to take 10 hours, is that OK?". I assure him it is fine but have my doubts about the amount of time they are going to take.
So as you can see they are just waiting patiently for me to close the grill and get them rolling.
I put them on the smoke, 225ish with maple and apple wood and they were at 160 in about 4 hours. Surprised me how quickly they went but hey, I tried 2 different thermometers in multiple areas and they all ready 160+
Now there is one of the butts (my bounty for lending my smoking expertise to the party). The flash washed it out so you really can't see but the center definately didn't have the Ham cured red tinge to it. I think that his timing was off and he probably should have left the butts in the tenderquick brine a bit longer.
Tasted damn fine though. When I get a chance I will try to get the brine/rub recipes from him and post here.