Tasso Ham Popular Recipes

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Tasso Ham

"I used to make this in a eating place where I labored. I actually have changed it for the home prepare dinner. I make this approximately two times a summer. It's the hit of any BBQ!!"

Ingredients :

1 3/four cups sugar-primarily based curing combination (together with Morton® Tender Quick®)
1 half of cups white sugar
1 tablespoon cayenne pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 gallon water
10 kilos 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

Instructions :

Prep : 30M	Cook : 30M	Ready in : P7D

To Make the Brine: In a medium bowl, combine curing combination, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder and water. Mix until the salt and sugar are dissolved within the water.
Pour brine over red meat. Allow pork to soak in brine for one week inside the refrigerator.
Remove red meat from brine, then discard brine. Rinse and pat dry the pork.
Preheat an out of doors smoker for 200 to 225 ranges F (ninety five to a hundred and ten degrees C).
To Make the Rub: In a medium bowl, blend together the mace, 2 tablespoons garlic powder, 2 tablespoons onion powder, paprika, sage, thyme and honey.
Evenly coat the red meat with the rub and paintings it in with your arms. Place a roasting rack in a drip pan and lay the beef on the rack.
Smoke at two hundred to 225 stages F (95 to a hundred and ten tiers C) for 12 hours.

Notes :

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