Ingredients7 d 12 h 30 m servings 207
- To 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.
Per Serving: 207 calories; 9.7 13.3 16.4 56 6665 Full nutrition
ReviewsRead all reviews 11
I smoked a five pound blade in shoulder roast last weekend. It took less than 4 hours to get the internal temperature to 160 degrees. I pulled it off of the smoker and it was the best, juicies...
Made this for large brunch. It was absolutely wonderful. I could not find curing salt and was told by butcher that I could use salt without iodine which I did with success. Will make this rec...
Hubby is a big grill/smoker kind of guy. He has tried several tasso recipes and this is by far the best!! He makes his own tasso to use in several Cajun recipes that call for tasso as it isn't s...
I prepared this for in between holiday meals. It came out great with a wonderful smokey/salty flavor. If you need curing salts they are available on line or if you have a friend that lives in ...
this was wonderful, but tasted slightly on the salty side. The meat was tender and juicy and made great sandwiches.
I smoke a lot of pork shoulders for pulled pork . I tried this recipe following exactly for time and ingredients . It was a FANTASTIC change ! Everyone loved it !
This has turned into regular item in my house. The only significant change is that I use a whole pork loin. That way it can be put on a meat slicer and makes awesome sandwiches.
I have done this receipe with deer roast. Turned out good. The Tasso I grew up eating though had File powder in the rub. So I add that to the rub. In a pinch, I have added liquid smoke to th...