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Charcuterie/Cheese


5-6 lb. pork shoulder-blade roast - whole, bone-in
4 tbsp. paprika
4 tbsp, Kosher salt
2 tbsp. cayenne pepper
2 tbsp. onion powder
2 tbsp. granulated garlic
1 tbsp. dark brown sugar
1 tbsp. granulated white sugar
1 tbsp. chipotle powder
1 tbsp. black pepper
1 tbsp. dried sage
1 tsp. ground cloves
1 tsp. pink curing salt

Trim excess fat off the outside of the pork shoulder.

Cut the pork shoulder into approximately 3 inch by 3 inch pieces, removing the shoulder-blade bone in the process.

Mix all seasonings with a wire whisk.

Roll each piece of pork shoulder-blade in the seasoning until fully covered. Place in a bowl and pour the remaining seasoning over the top. Toss to ensure that all seasoning is utilized.

Separate into three separate gallon-size zip-top bags. Remove as much air as possible using the water displacement method in your sink. You can Vacuum Seal as well.

Place bags in your refrigerator near the back.

Cure for seven days, turning bags over once per day to keep liquid from settling in one spot.

Set your grill up for two zone cooking and bring the temperature to 225 degrees.

Place wood chip pack on the hottest part of the grill and wait till it starts smoking.

Place all Tasso on the grill and insert your meat thermometer into the center of the thickest piece.

Smoke until the internal temperature reaches 150 degrees.

For storage you can dice for use in breakfast, cajun cooking (red beans and rice, Jambalaya, gumbo), and save some larger chunks for beans and collard greens. Whatever you will use it for vacuum seal it in individual use packets and freeze.

ou can dice it up and mix it into eggs, red beans and rice, jambalaya, or throw a few chunks into a pot of beans or collard greens to add a nice smoky Cajun kick.

Unrated