Tasso Ham & Cheese Grits

Yield: 14 side servings

• 5 lb Boston butt pork shoulder (preferably boneless)
• 8 oz kosher salt
• 4 oz white or cane 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
• Cattleman’s Grill Cajun Fusion Seasoning

• 6 cups water
• 1 3/4 cups yellow stone ground grits
• 2 cups half-and-half
• 1 tbsp Cattleman’s Grill Pit Fire Hot Sauce
• 4 oz extra sharp cheddar, grated
• 2 oz Parmigiano-Reggiano, fine grated
• 2 oz unsalted butter
• Kosher salt to taste

• 1 tbsp Colonial Chile Infused Oil
• 8 oz tasso ham (recipe below)
• 1 cup red onion, small dice
• 1/2 cup green bell pepper, small dice
• 1/2 cup celery, small dice
• Cattleman’s Grill Cajun Fusion Seasoning
• 2 tbsp minced garlic
• 1/2 cup white wine
• 1 tbsp Cattleman’s Grill Pit Fire Hot Sauce
• 1 cup unsalted butter, diced

To make the Tasso Ham:

Slice the pork butt into 1” thick steaks.

Combine all seasonings except the Cattleman’s Grill King Cajun Seasoning 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. Cure the pork in the refrigerator overnight, 12- 18 hours.

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

Season all surfaces of the pork steaks with the Cattleman’s Grill Cajun Fusion Seasoning.

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

Place the pork steaks on the second shelf of the grill and smoke until the internal temperature reaches 150° F, 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.

To cook the grits, bring the water to simmer in a Lodge 5 Quart Dutch Oven then whisk in the grits, stirring frequently so grits don’t stick to the bottom of the pan. Cook the grits for about 15-20 minutes or until mixture is thickened and creamy and grits are softened. In a separate pot, heat the half-and-half and hot sauce. Bring to a simmer. Whisk the hot cream mixture into the grits. Bring back to a simmer. Cook to desired consistency. Stir in remaining ingredients.

You might also enjoy: Smoked Cajun Turkey

To make the sauce, preheat a Lodge 12” Cast Iron Skillet over medium heat. Add the Colonial Chile Infused Oil and diced Tasso ham. Cook until browned on the outside, then add the onion, bell pepper and celery. Season with Cattleman’s Grill King Cajun Seasoning. Cook until the veggies are softened and onions are translucent.

Add the garlic and cook 30 seconds, stirring. Add the wine and Cattleman’s Grill Pit Fire Hot Sauce. Bring to a simmer and reduce by half. Turn the heat off.

Add the butter, one piece at a time, swirling until it is melted, then add the next piece until all the butter is incorporated. Taste and adjust seasonings as needed.

Serve the Tasso Ham & Cheese Grits warm. As a side dish, serve 1/2 cup cheese grits topped with 2 tablespoons tasso sauce.