How to Make Tasso Ham

Tasso Ham is a classic New Orleans ingredient, and Chef Tom takes us step-by-step through the preparation process.

How to Make Tasso Ham


  • 5 lb Boston butt pork shoulder (preferably boneless)
  • 8 oz kosher salt
  • 4 oz white sugar
  • 1/2 oz (15 g) LEM Backwoods Cure (pink curing salt)
  • 1/4 cup white pepper
  • 1/4 cup cayenne pepper
  • 2 tbsp dried marjoram
  • 2 tbsp ground allspice
  • 2 tbsp granulated garlic
  • 2 tbsp dried thyme


Slice the pork butt into 1” thick steaks.

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.

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

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

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

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.

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


  1. Thomas Neff
    February 19, 2019

    I had a pork chop that fell off bone like pulled pork. How can thick pork chops be cooked on yoder pellet grill to get this effect?

  2. Terry Tobel
    February 26, 2019

    Love your videos….but how do you get your knives so sharp? How about a video on that? Thanks and keep up the good work.

  3. Jon Thornton
    March 19, 2019

    Can you leave steaks in salt sugar mix over night and season smoke next day

  4. Ann
    April 18, 2019

    Pork steaks are cut from the pork but right? So in theory I could just use pork steak instead ? We buy a whole hog every year for our freezer and they always send me home with some pork steaks. On another note I just love you guys! I don’t always follow your recipes to a tee. But your techniques and inspiration are priceless even just using a cheap cabinet smoker. So Thank you.

  5. Joe Murphy
    May 28, 2019

    @Jon Thornton – I cured mine for 13 or 14 hours before I actually got it on the smoke. The tasso is a big hit with my family but I’d call it a bit too salty; if I were planning to go that long again I’d probably change the cure to use equal amounts of sugar and salt to see if that helps.


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