Tasso Ham Recipe

Ingredients
<br>- 1 ¾ cups sugar-based curing mixture (such as Morton® Tender Quick®)
<br>- 1 ½ cups white sugar
<br>- 1 tablespoon cayenne pepper
<br>- 2 tablespoons onion powder
<br>- 2 tablespoons garlic powder
<br>- 1 gallon water
<br>- 10 pounds pork butt roast
<br>- 2 tablespoons ground mace
<br>- 2 tablespoons garlic powder
<br>- 2 tablespoons onion powder
<br>- 2 tablespoons smoked paprika
<br>- 1 tablespoon dried sage
<br>- 1 tablespoon dried thyme
<br>- 2 tablespoons honey
<br><p></p>Directions
<br>step 1: To Make the Brine: In a medium bowl, combine curing mixture, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder and water. Mix until the salt and sugar are dissolved in the water.
<br>step 2: Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.
<br>step 3: Remove pork from brine, then discard brine. Rinse and pat dry the pork.
<br>step 4: Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
<br>step 5: To Make the Rub: In a medium bowl, mix together the mace, 2 tablespoons garlic powder, 2 tablespoons onion powder, paprika, sage, thyme and honey.
<br>step 6: 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.
<br>step 7: Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours.
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Ingredients
- 1 ¾ cups sugar-based curing mixture (such as Morton® Tender Quick®)
- 1 ½ 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

Directions
step 1: To Make the Brine: In a medium bowl, combine curing mixture, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder and water. Mix until the salt and sugar are dissolved in the water.
step 2: Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.
step 3: Remove pork from brine, then discard brine. Rinse and pat dry the pork.
step 4: Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
step 5: To Make the Rub: In a medium bowl, mix together the mace, 2 tablespoons garlic powder, 2 tablespoons onion powder, paprika, sage, thyme and honey.
step 6: 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.
step 7: Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours.

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