Venison Tasso Ham

5 from 2 votes

Spicy smoked venison ham inspired by classic Creole tasso. The rub recipe will make enough for about 5 lbs of ham.

Prep Time16 mins

Cook Time3 hrs

Dry-brining time8 hrs

Total Time11 hrs 16 mins

Course: Charcuterie

Cuisine: American, Creole

Keyword: Charcuterie, Tasso, Venison ham

Servings: Servings

Calories: 17kcal

2.5 lbs venison breast rib 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
½ teaspoon Instacure no1
¼ cup maple sugar or brown sugar you can also brush the meat with warm honey before applying the spice mix as another option

Toast the fennel, white pepper and cumin in a dry pan until aromatic, then grind and mix with the other rub ingredients and reserve.

Season the venison with salt, sugar and instacure, mix well, then vacuum seal and allow to rest for 48 hours.

Remove the meat from the smoker, pat dry, then lightly coat with the spice mix and smoke at 250F for 1.5 hours. Rotate it 180 degrees half way through the smoking process.
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).

I use venison breast here, but many cuts can be used. Rib and flap meat, as well as brisket or even shoulder or venison neck will all work good.

This venison ham recipe uses a dry rub. If you want a traditional ham, refer to my Lamb or Goat Ham.