Tasso Ham & Cheese Grits Recipe

Ingredients

• 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
• 2 tbsp minced garlic
• 1/2 cup white wine
• 1 cup unsalted butter, diced