Cliff Bartlett
R.I.P. 5/17/2021
I have a cook coming up next week that called for Tasso Ham. I knew that would be a lost cause, trying to find that up here. Did a little reading and decided to make it myself. Had planned to do this a couple of weeks ago but the fire up here delayed a bunch of cooks. Anyway, I'll use it on the planned cook and freeze the rest for beans, soup, Jambalaya, Gumbo, whatever when Fall comes around. Here goes.
I picked up a 4 lb. boneless pork shoulder and sliced it into 1 inch steaks, approximately.
Rubbed it down with salt, brown sugar, black pepper, paprika and Prague Powder #1.
Left in in the fridge for three hours. Removed and rinsed off the cure and patted dry. Place back on racks in fridge for 3 1/2 days.
Put together the rub and applied it to the meat. The rub consisted of Cayenne (2 tablespoons!), white pepper and allspice.
Got my 18 inch WSM fired up with some pecan. Started the cook off with a running temp of 250. Supposed to go for roughly 3 hours to an internal 170.
Well, it was around 104 here today and the meat took off like a rocket. This just under an hour and it was around 150 IT.
I wanted it to get to temp at a more leisurely pace so I dropped the pit temp down to 225, and then again to 200.
Hit 170 after around 2 1/2 hours. Gave it a rest. The bottom rack was about 10 minutes behind the top so I gave that rack a few more minutes.
I picked up a 4 lb. boneless pork shoulder and sliced it into 1 inch steaks, approximately.
Rubbed it down with salt, brown sugar, black pepper, paprika and Prague Powder #1.
Left in in the fridge for three hours. Removed and rinsed off the cure and patted dry. Place back on racks in fridge for 3 1/2 days.
Put together the rub and applied it to the meat. The rub consisted of Cayenne (2 tablespoons!), white pepper and allspice.
Got my 18 inch WSM fired up with some pecan. Started the cook off with a running temp of 250. Supposed to go for roughly 3 hours to an internal 170.
Well, it was around 104 here today and the meat took off like a rocket. This just under an hour and it was around 150 IT.
I wanted it to get to temp at a more leisurely pace so I dropped the pit temp down to 225, and then again to 200.
Hit 170 after around 2 1/2 hours. Gave it a rest. The bottom rack was about 10 minutes behind the top so I gave that rack a few more minutes.
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