Step 1

To Make the Brine: In a medium bowl, combine curing mixture, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder and water. Mix until the salt and sugar are dissolved in the water.

Step 2

Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.

Step 3

Remove pork from brine, then discard brine. Rinse and pat dry the pork.

Step 4

Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).

Step 5

To Make the Rub: In a medium bowl, mix together the mace, 2 tablespoons garlic powder, 2 tablespoons onion powder, paprika, sage, thyme and honey.

Step 6

Evenly coat the pork with the rub and work it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.

Step 7

Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours.