Spicy smoked venison ham inspired by classic Creole tasso. The rub recipe will make enough for about 5 lbs of ham.
Prep Time16mins
Cook Time3hrs
Dry-brining time8hrs
Course: Charcuterie
Cuisine: American, Creole
Keyword: Charcuterie, Tasso, Venison ham
Ingredients
Rub
1Tbsp.cayenne pepper
2Tbsp.sweet paprika
1/2tspground allspice
1Tbsp.ground sage
1.5Tbsp.dried thyme
1Tbsp.fennel seeds
1/2Tbsp.ground white pepper
1/2Tbsp.cumin seed
Ham
2.5lbsvenison breastrib meat, or neck, in whole pieces at least 8-16 oz each. You can also use a whole leg muscle, trimmed of sinew.
2% Kosher salt
½tspInstacure no1
¼cupmaple sugar or brown sugaryou can also brush the meat with warm honey before applying the spice mix as another option
Instructions
Rub
Toast the fennel, white pepper and cumin in a dry pan until aromatic, then grind and mix with the other rub ingredients and reserve.
Cure the meat
Season the venison with salt, sugar and instacure, mix well, then vacuum seal and allow to rest for 48 hours.
Smoking and finishing in the oven
Remove the meat from the smoker, pat dry, then lightly coat with the spice mix and smoke at 250F for 1.5 hours. Remove the meat from the smoker, warp tightly in parchment, and bake at 250 F for another 1.5 hours or until fork-tender. If you use a whole muscle from the leg, smoke it until it hits an internal temperature of 150F (you will not need to transfer it to the oven).