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Tasso Ham with QView

post #1 of 14
Thread Starter 

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.

 

P1040299.JPG

 

So as you can see they are just waiting patiently for me to close the grill and get them rolling.

 

 

P1040301.JPG

 

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+

 

P1040306.JPG

 

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.

 

post #2 of 14

Looks good to me!

post #3 of 14

Great looking Ham made by ????-----A ghost???

 

Long time no see, Chris!!!!

 

Good to see you!

 

BTW: Maybe it's good you did them at 225˚ in 4 hours, instead of low and slow?

Could be a little thick for 10 days, without injecting.

 

 

Bear

post #4 of 14
Thread Starter 

Thanx for the reach out Bear!

 

Yeah, well, things were tough at work then I got laid off in December so I have been trying to ramp my Real Estate business up to be able to provide for my wife and I. In addition my wife and I are expecting our first in October so needless to say things have been a bit hectic. Add to that the fact that my wife is not overly fond of smoked foods and unfortunately my hobby takes a hit.

 

Do you normally smoke your hams at the 160-180 range? This particular recipe called for 225.

post #5 of 14
Quote:
Originally Posted by DownstateSmoker View Post

Thanx for the reach out Bear!

 

Yeah, well, things were tough at work then I got laid off in December so I have been trying to ramp my Real Estate business up to be able to provide for my wife and I. In addition my wife and I are expecting our first in October so needless to say things have been a bit hectic. Add to that the fact that my wife is not overly fond of smoked foods and unfortunately my hobby takes a hit.

 

Do you normally smoke your hams at the 160-180 range? This particular recipe called for 225.


I never cured my own ham, but I would think one that size needs either a longer time, like you said, or it should be injected to get into the middle.

It's still safe, if you cook it like you did, but I'd be afraid to low & slow one that wasn't cured to the center.

 

I have so far only smoked hams that were already smoked---"Double Smoke".

 

I know what you mean about a wife who isn't overly fond of smoked meat!

 

Bear

 

post #6 of 14

Maybe you could pick up a little part time work smoking meats for your butcher friend.  :)

 

Good to see your mug around here.  Haven't talked to you in forever.  Sorry about the job.  Not any better for production here in the Midwest.  Hoping the presidential candidates start rolling into the state soon.  Then maybe things will pick up.  Hang in there.  It still sucks most everywhere from what I'm hearing.

post #7 of 14

Looks-Great.gif

 

post #8 of 14
Thread Starter 

Thanx Fife, Thanx Dude. Yeah. I'm still picking up part time work from video production/post work. Probably 1 day a week, at a higher pay (of course) so I think that we will be OK, however not being full time and having that forced on you makes you a bit nervous. I'm sure there are many on this board that can relate.

 

I hope all is going well with you Dude. Been a while since we have caught up.

 

I'm glad to see there is still a good core here. Always a comfortable group to talk to here.

post #9 of 14

Great looking ham!

post #10 of 14
Thread Starter 

Thanx Al!

post #11 of 14

So did it have a different taste to it or was it still the same kinda hammie taste?

post #12 of 14
Thread Starter 
Quote:
Originally Posted by realtorterry View Post

So did it have a different taste to it or was it still the same kinda hammie taste?



It definately had a hammy taste but was sweeter than many hams I have had and had a little bit of spice to it. The rub he used had a number of spices including mace and cayenne pepper and while the rub didn't penetrate the meat you got a good taste of it in almost every bite.

 

post #13 of 14

They look great! I might just give that a whirl. Nice post!

post #14 of 14
Thread Starter 

thanx! Like I said I can't take full credit for the curing end, but the smoke was all mine :)

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