Tasso Ham
Not putting a battery in it, just 12v power plug.
Recipe Summary Tasso Ham
I used to make this in a restaurant where I worked. I have modified it for the home cook. I make this about twice a summer. It's the hit of any BBQ!!Ingredients | Can Of Ham Building1 ¾ cups sugar-based curing mixture (such as Morton® Tender Quick®)1 ½ cups white sugar1 tablespoon cayenne pepper2 tablespoons onion powder2 tablespoons garlic powder1 gallon water10 pounds pork butt roast2 tablespoons ground mace2 tablespoons garlic powder2 tablespoons onion powder2 tablespoons smoked paprika1 tablespoon dried sage1 tablespoon dried thyme2 tablespoons honeyDirectionsTo 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.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, 2 tablespoons garlic powder, 2 tablespoons 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) for 12 hours.Info | Can Of Ham Buildingprep: 30 mins cook: 12 hrs additional: 1 week total: 1 week Servings: 30 Yield: 30 servings
TAG : Tasso HamMain Dish Recipes, Pork, Ham, Whole,
