Recipe Tasso Ham (Pork)

Required Ingredients:

• 1 3/4 cups curing salt
• 1 1/2 cups white sugar
• 1 tablespoon cayenne pepper
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 gallon water
• 10 pounds pork butt roast
•  
• 2 tablespoons ground mace
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons smoked paprika
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 2 tablespoons honey

Preparing/Cooking:

• To Make the Brine: In a medium bowl, combine salt, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder and water.
• Mix until the salt and sugar are dissolved in the water.
• Pour brine over pork.
• Allow pork to soak in brine for one week in the refrigerator.
• Remove pork from brine, then discard brine.
• Rinse and pat dry the pork.
• Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
• To Make the Rub: In a medium bowl, mix together the mace, 1/4 cup garlic powder, 1/4 cup onion powder, paprika, sage, thyme and honey.
• Evenly coat the pork with the rub and work it in with your fingers.
• Place a roasting rack in a drip pan and lay the meat on the rack.
• Smoke at 200 to 225 degrees F (95 to 110 degrees C) for12 hours, or until internal pork temperature reaches 160 degrees F (70 degrees C).

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