Tasso Ham Good Recipes

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Tasso Ham

"I used to make this in a restaurant wherein I labored. I even have modified it for the house prepare dinner. I make this approximately twice a summer time. It's the hit of any BBQ!!"

Ingredients :

1 three/4 cups sugar-based curing mixture (inclusive of Morton® Tender Quick®)
1 1/2 cups white sugar
1 tablespoon cayenne pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 gallon water
10 kilos beef butt roast
2 tablespoons floor 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 pork. Allow red meat to soak in brine for one week inside the refrigerator.
Remove beef from brine, then discard brine. Rinse and pat dry the pork.
Preheat an outside smoker for 200 to 225 stages F (ninety five to a hundred and ten ranges 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 beef with the rub and paintings it in with your fingers. Place a roasting rack in a drip pan and lay the meat at the rack.
Smoke at 200 to 225 levels F (ninety five to 110 stages C) for 12 hours.

Notes :

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