How to Make Tasso Ham

Step 1

Slice the pork butt into 1'' thick steaks.

Step 2

Combine the kosher salt, white sugar, and LEM Cure in a large flat container. Mix well. Dredge the pork steaks in the dry cure, pressing the pork into the cure to coat all surfaces. Shake excess cure off the pork and place in a clean container. Cure the pork in the refrigerator for 4 hours.

Step 3

Rinse the cure off of the pork with cold water. Pat dry with paper towels.

Step 4

Combine the remaining seasonings in a bowl and mix well. Season all surfaces of the pork steak with the seasoning mixture.

Step 5

Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF, set up for indirect grilling/smoking.

Step 6

Place the pork steaks on the second shelf of the grill and smoke until the internal temperature reaches 150ºF, about 2 hours. Remove from the grill.

Step 7

The pork can be stored in the refrigerator for up to three weeks, and in the freezer for up to three months.

Step 8

Slice the pork butt into 1” thick steaks.

Step 9

Combine the kosher salt, white sugar, and LEM Cure in a large flat container. Mix well. Dredge the pork steaks in the dry cure, pressing the pork into the cure to coat all surfaces. Shake excess cure off the pork and place in a clean container. Cure the pork in the refrigerator for 4 hours.

Step 10

Rinse the cure off of the pork with cold water. Pat dry with paper towels.

Step 11

Combine the remaining seasonings in a bowl and mix well. Season all surfaces of the pork steak with the seasoning mixture.

Step 12

Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF, set up for indirect grilling/smoking.

Step 13

Place the pork steaks on the second shelf of the grill and smoke until the internal temperature reaches 150ºF, about 2 hours. Remove from the grill.

Step 14

The pork can be stored in the refrigerator for up to three weeks, and in the freezer for up to three months.