Tasso Ham

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

Directions:

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).