How to Make Tasso Ham | Tips & Techniques

[@janicelaplante6310]

This is the simplest most straightforward recipe I’ve found. Thanks

[@gangGreenthumb]

I foraged through the freezer and found some tasso ham a year ago (using this recipe) and vacuum sealed. I've got a big ol' pot of beans cooking right now with andouille sausage and a big hunk of tasso. Smells great!! Thanks for the recipe.

[@1000db]

Chef Tom ..... outstanding video...not just this one but every video u have done....love the way u explain the process and the reason to follow that process....also the fact that u make most of the spice mixes and rubs as opposed to a lot of store bought stuff ......keep up the fantastic work.....

[@southernpatriot9135]

This was an awesome video dude very informative!!!

[@johndonaldson2872]

What a great fkn video! Very informative and simple instruction, thank you so much

[@cjhayes7666]

Can you do a video on how to make your homemade pork stock keep up the great videos

[@TheBisbot]

In germany, we have something similar called Kasseler. We typically eat it with dumplings made of potatoes, Sauerkraut, vegetables and a rich gravy. Try it out if you can.

[@timperry6095]

TheBisbot that meal sounds amazing!

[@redsvette]

Recipe?

[@jayhemp00]

Fell in love with Tasso at some friends' wedding. They had a grits bar and I'm not a fan of shrimp. Went with Tasso and cheese and have been craving more ever since. Will definitely try this recipe.

[@guydavids9402]

Visiting London this week. Would love to see a “buckboard” bacon similar to what I am eating off the breakfast buffet. Looks very similar to Tasso, sliced thinner. This stuff is awesome!

[@tubz]

When you're making your curing mixture, do you mean ounces by weight or by volume? 4:40

[@TheDudeAbides1776]

I like that you always pet your cut of meat when you're trimming haha

[@ivse9696]

Again a dish and recipe I never heard before. Thank you for this nice video 👍👍👍

[@nolaanderson8770]

Tasso ham is a common ingredient in some Cajun staples; it's not a meal unto itself, that is why it is so spiced-up and diced so small.

[@haroldparker5366]

Looks good Chef. The Blackstone griddles are popular right now. I know you have something similar. I really don't care what you prepare but it is interesting seeing some of the various techniques for flattop cooking. Thanks and keep up the great videos.

[@pablojpadilla9460]

Wow looks amazing! Tiny bites of flavor!!

[@dawgfan316]

Since you're on Tasso, how about Andouille? Or have you done that already?

[@ryanroten6165]

I agree. An andouille video would be awesome!

[@leonmarcuscherry5118]

Please! 🙏🏽🙏🏽🙏🏽🙏🏽

[@xxYungRedxx]

I want to make this and use in my hash instead of bacon!! Question: could you use smoked salt in the curing process??

[@Freshiz325]

Chef Tom, any way to make cured pork ribs for sort of ham ribs or something? Maybe a play on a honeybaked ham but with a rack of ribs instead with a nice mustard sauce? Maybe a good easter recipe?

[@rickinwast]

I may have missed it? What type/flavor of pellets did you use in the smoker? Recently we had our first dish of Tasso ham with grits! My-oh-My that was delicious. So great to come across this recipe. ~ Thanks ~

[@jonthornton4083]

Chef Tom will it hurt to leave meat in the cure mixture over night & then rinse, season & smoke the next day or should I cure for 6hrs today rinse and season leave overnight and smoke tomorrow .

[@lylesbbq]

Never heard of Tasso Ham. I'll have to give this one a try.

[@robertphillips760]

I'm guessing you're not from Louisiana or Mississippi. Tasso rocks in Red Beans & Rice. Try it. You won't be sorry. There are recipes out there that don't call for smoke.....don't waste your time or money on these.

[@karltontatsch7101]

very awesome always wanted to make this

[@gkennedy]

what brand of knives do you use? That slicing knife was cool.

[@joewelsh5149]

What kind of knives do you use? They are incredibly sharp!

[@LNGops]

Excellent in potato soup… from south Louisiana

[@plumpye474]

Thank You for this Chef I’ve got mine on the smoker now where I’m at in Indiana you can’t find Tasso Anywhere now I can just make my own 👊

[@allthingsbbq]

Thanks for watching!

[@SargonvonThule]

Like ur teaching vids very much .

[@soychuckles]

would the spice rub be a good all purpose cajun rub? or best utilized for tasso ham?

[@grill4six]

Thanks so much! I love Tasso in jambalaya but it’s impossible to find in Indiana. I’ve even shipped it from NOLA. Doing this for sure.

[@BOYBROU]

There is more one place you can get good authentic Tasso shipped to your location.

[@jamesward3254]

Thanks for sharing !

[@allthingsbbq]

Thanks for watching!

[@cstax]

Hey Chef Tom, what's the knife you are always using to butcher your meat?

[@KspaceDoc]

Beautiful! Got my sub Sir.

[@jimstingily3903]

Thanks so much Chef, I'm a transplanted south Mississippi guy in northwest Georgia now, can't find Tasso (or good seafood) anywhere up here!

[@BOYBROU]

You can get some good authentic Tasso shipped to your location.

[@brandonadams979]

Garde don', sha! You know how to pass a good time.

[@quinnbills9054]

Is it possible to cold smoke a bone in leg of lamb after it's been dry cured?

[@evanstratigus3862]

Have you done any videos on sausage making???

[@konsept011]

evan stratigus hot links vid dude

[@chiefscrubadub3928]

I'm no novice at curing meats and I can attest that you know your stuff

[@elizabethmoffett98]

So with this technique the meat is not to hard more like when you buy smoke meat from stores?

[@liliker3120]

Thank you for this very valuable information. You are a handsome man!

[@frothyham]

I'm digging the little curly cue long hair thing you got going on...oh, and also the ham looks really good too.

[@Supermegawevon]

respect ma dude!!!

[@ZEEmtl]

I've been growing a Chef Tom beard since October 1st and it's getting OUT OF HAND!!!

[@nathan0717]

I think you mean OUT OF HAM

[@AdamS-nv5oo]

I'm assuming this will show up in future video, maybe jumbalaya or gumbo

[@mikebussart2575]

Would it work in a chili ? Thinking that would be pretty good.

[@jamesgodeaux5202]

Good in anything you want to ad smoke flavor to

[@edithtalouati3467]

Hey, if I don’t have a smoker, how can I cook my Tasso?

[@BackyardSmokersBBQ]

Great, now I have to make homemade tasso too. Doing jambalaya for Mardi Gras.

[@adamg2671]

I've never had Tasso, but this definitely has me interested. Since I've never had it, can anyone give me an idea of how sweet the meat normally is? I'm keto, so curious if I could just leave the sugar out and still get a tasty final product.

[@meatlast]

What I've always made didn't use sugar in the initial cure, just salt. Mine still tastes like you bought it in a Louisiana meat market. Once you get the allspice and marjoram on it I'm not sure how much the sugar would come through.

[@adamg2671]

@@meatlast Thanks for the feedback!

[@davidb9547]

Nice job on the taso. Could you of gone longer on your cure. I'm going to try this . Buying taso is expensive. Butts go on sale all the time.

[@paulfaber5143]

This is amazing. Thanks for posting!. I had to do a LOT of research to figure out how to make tasso, not having grown up in Louisiana. I love that you use allspice --- I do too, but it's rare to see it in recipes. I wet-cure mine, but I'll have to try your dry-cure technique. It's certainly quicker! Question: most recipes I've seen say to smoke it to around 170. Yours is 150. Is there a problem with the higher temp? Thanks chef!

[@djbeeniednb]

what knife are you using?

[@jenniferw8963]

I smoke it until 140F internal, much more moist that way and still safe due to salt and curing salt. I smoke at 200F as well.

[@johnlittle1040]

Isn't the pink salt also introducing NA Nitrate?

[@amyodov]

If it is pink because it is Himalayan salt, it won’t introduce even any nitrites.

[@babybry311]

@Amyodov curing salt is definitely different than Himalayan salt and curing salts definitely introduce nitrates.thats the whole point to help kill bacteria.

[@Orchidlady50]

Can you give the name of the cure you use. It would be great if you would put this in the comments. I have to listen to your videos several times to get the names of these unusual ingredients as I am not familiar with them. This one I just couldn’t get

[@adamg2671]

LEM Backwoods cure. www.atbbq.com/lem-cure-4oz.html

[@ibleasse]

Can you use a de-esser in post to contain the harsh sibilance please... 6k to 10k sounds over loaded...thanks

[@mattwernecke2342]

You are legit dude! I wish my beard was not totally grey! Peace!

[@embreesmith7613]

no brown sugar in the cure ..??

[@seannickel2238]

Please do some Cajun pasta videos

[@jonhesse2041]

How about your Jambalaya or Gumbo recipe as your next video???

[@jon4589]

Or red beans and rice?

[@teddysalad8227]

Good in red beans and rice.

[@catsgomeeeeow]

1/4 cup cayenne?

[@rneustel388]

It’s delicious in grits, too, with shrimp! I had this dish in Charleston, SC at Virginia’s on King-it was phenomenal!! 👑🦐🍤

[@mikematychuck5553]

I use it in paella.

[@neddacsac]

How about a Tasso Ham mac &cheese?

[@MegaGuru79]

M8 i love you videos!!! But can you Plz grill on a grill that most ppl have home!?!?!?!

[@paulfaber5143]

I use a Weber Smokey Mountain for mine. Any smoker will do, even a cheap electric one.

[@85ddrummer]

I expected more people in the comments lashing you for saying you don’t need curing salt if you don’t want to

[@Dan-yulson]

How to make Beef Tongue taco's 🤔

[@rileyniesz3305]

How about a potato soup?

[@3870TheDad]

Came across a video a while back on Barbacoa with Beef Cheeks. How about that?

[@29floridaguy]

Think I made that in culinary school. I dont think we cut them into steaks tho. Js ok it doesn't matter

[@hadisaad8450]

I like your beard

[@504deist]

Ask an old Cajun man if he has heard of any of those aromatics... I'm a Cajun chef . While I understand that this is a good flavor profile.. it's not Cajun or creole... There's a difference between something good.. and something honest...

[@mts982]

please use a glove on your left hand especially if wearing jewelry (ring).