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

 * 1) In a mixing bowl, combine the salt, black pepper, cayenne, paprika, granulated garlic, granulated onion and onion powder.
 * 2) Dredge each piece of pork in the spice mix.
 * 3) Press the spice mix well into each piece.
 * 4) Wrap the Tasso in plastic wrap, about 4 pieces together.
 * 5) 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.