INGREDIENTS:1 Boston pork butt, about 3#, sliced 1 inch thick
Dry cure
2 lbs. Kosher salt
1 lb. light brown sugar
2 Tbsps. onion powder
1 Tbsp. clove, ground
1 Tbsp. bay leaves, ground
1 Tbsp. mace, ground
1 Tbsp. allspice, ground
Tasso Seasoning
¼ cup white pepper
¼ cup cayenne
¼ cup marjoram
¼ cup allspiceDIRECTIONS:For Dry Cure
1. Cover the slices of Boston butt with the dry cure spices and refrigerate for 3 hrs. Rinse and pat dry. Place on a rack and let air dry, refrigerated, for 3 days.
For Tasso Seasoning
1. Cover pork with seasoning and hot smoke until meat reaches an internal temperature of 150°F.
SERVINGS:3 pounds**The recipe yields more than is needed for Grits Cake recipe.
From:James McCallister, Executive Chef, Milliken & Company, Spartenburg, SC
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