Tasso Ham

Recipe View 5 mins To Make the Brine: In a medium bowl, combine curing mixture, sugar, cayenne pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder, and water. Mix until the salt and sugar are dissolved. (5 minutes)

Recipe View 168 hrs Pour brine over pork in a large container or resealable bag. Ensure the pork is fully submerged. Allow pork to soak in brine for one week in the refrigerator, turning occasionally to ensure even brining. (7 days)

Recipe View 10 mins Remove pork from brine, then discard the brine. Rinse the pork thoroughly under cold water and pat it completely dry with paper towels. (10 minutes)

Recipe View 30 mins Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C). Ensure your smoker is clean and ready for a long smoke. (30 minutes)

Recipe View 5 mins To Make the Rub: In a medium bowl, mix together the mace, 2 tablespoons garlic powder, 2 tablespoons onion powder, smoked paprika, dried sage, dried thyme, and honey. (5 minutes)

Recipe View 10 mins Evenly coat the pork with the rub, massaging it in with your fingers to ensure it adheres to all surfaces. Place a roasting rack in a drip pan and lay the meat on the rack. (10 minutes)

Recipe View 12 hrs Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours, or until the internal temperature of the pork reaches 195-205 degrees F (90-96 degrees C). Use a meat thermometer to monitor the temperature. Replenish wood chips as needed to maintain smoke. (12 hours)

Recipe View 30 mins Remove the smoked pork from the smoker and let it rest, loosely covered with foil, for at least 30 minutes before slicing or pulling. This allows the juices to redistribute, resulting in a more tender and flavorful final product. (30 minutes)