Tasso Ham You Have To Try

Tuesday, October 24, 2017

Tasso Ham

"I used to make this in a eating place where I labored. I have modified it for the house cook dinner. I make this approximately two times a summer season. It's the hit of any BBQ!!"

Ingredients :

1 three/four cups sugar-primarily based curing combination (such as Morton® Tender Quick®)
1 half 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, integrate curing aggregate, 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 beef. Allow red meat to soak in brine for one week inside the fridge.
Remove pork from brine, then discard brine. Rinse and pat dry the beef.
Preheat an out of doors smoker for two hundred to 225 degrees F (ninety five to 110 levels C).
To Make the Rub: In a medium bowl, mix collectively the mace, 2 tablespoons garlic powder, 2 tablespoons onion powder, paprika, sage, thyme and honey.
Evenly coat the beef with the rub and paintings it in with your palms. Place a roasting rack in a drip pan and lay the meat on the rack.
Smoke at 200 to 225 ranges F (ninety five to 110 stages C) for 12 hours.

Notes :

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