Home-cured Tasso Ham

== Description ==
Contributed by Johnny at Catsrecipes Y-Group
* Yield: 2½ pounds 
== Ingredients ==
* 2 tablespoons salt
* 1½ tablespoons black pepper
* 1¼ tablespoons cayenne
* 5 tablespoons paprika
* 1 tablespoons granulated garlic
* 1½ tablespoons granulated onion
* 1 tablespoon onion powder
* 2½ pounds lean pork butt, cut into 1-inch thick slices, 4 to 5 ounces each 
== Directions ==
# In a mixing bowl, combine the salt, black pepper, cayenne, paprika, granulated garlic, granulated onion and onion powder.
# Dredge each piece of pork in the spice mix.
# Press the spice mix well into each piece.
# Wrap the Tasso in plastic wrap, about 4 pieces together.
# Refrigerate for a minimum of 3 days or up to 1 week. 
== Hint ==
After 3 days, I smoke mine. I put it on the cool side of the smoker when I smoke my other meats.
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Category:Cathy's Recipes
Category:Pork shoulder and blade Recipes