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