While we're dry-rubbing-and-grilling...
I got this recipe from the chef at la Grassa, and used it for the Tasso ham sandwiches we sold at the Summit IRA release party. This is an easy one to keep in the memory bank for when you to need to pack a wallop of flavor, cajun style.
1) Obtain fresh ham or other whole cut of pork (despite being a recipe for ham, shoulder is actually ideal due to superior marbling.) Cut the meat against the grain into long, thin strips.
2) Bury the strips of meat in a cure of 1 part salt: 2 parts sugar. Ensure the meat is covered on all sides. Allow it to cure for no more than 8 hours; this is intended to be a quick cure.
3) Rinse the cure off the meat and pat it dry. Make the dry rub:
2 parts white pepper
1 part ground chile
1 part marjoram (thyme or oregano work equally well here)
1 part ground allspice
Cover the meat in the rub. Grill, slow roast, or, ideally, hot-smoke the meat. Make sandwiches, soup, etc.
I got this recipe from the chef at la Grassa, and used it for the Tasso ham sandwiches we sold at the Summit IRA release party. This is an easy one to keep in the memory bank for when you to need to pack a wallop of flavor, cajun style.
1) Obtain fresh ham or other whole cut of pork (despite being a recipe for ham, shoulder is actually ideal due to superior marbling.) Cut the meat against the grain into long, thin strips.
2) Bury the strips of meat in a cure of 1 part salt: 2 parts sugar. Ensure the meat is covered on all sides. Allow it to cure for no more than 8 hours; this is intended to be a quick cure.
3) Rinse the cure off the meat and pat it dry. Make the dry rub:
2 parts white pepper
1 part ground chile
1 part marjoram (thyme or oregano work equally well here)
1 part ground allspice
Cover the meat in the rub. Grill, slow roast, or, ideally, hot-smoke the meat. Make sandwiches, soup, etc.
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