INGREDIENTS:1 Boston pork butt, about 3#, sliced 1 inch thickDry 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, groundTasso 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 ...

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