Tasso

Recipe Ingredients

1		Boneless pork butt
3 tablespoons	45ml	White pepper
5 tablespoons	75ml	Salt
2 tablespoons	30ml	Paprika
5 tablespoons	75ml	Cayenne pepper
2 tablespoons	30ml	Cinnamon
3 tablespoons	45ml	Freshly ground black pepper
2 tablespoons	30ml	Garlic powder

Recipe Instructions

Recipe by: Alex Patout

Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long. Mix together the seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray. Cover with plastic wrap and refrigerate at least overnight (preferable a couple of days).

Prepare your smoker. Place the pork strips on a grill or rod and smoke until done, 5-7 hours. Don't let the smoker get too hot. Remove the meat and let it cool completely, then wrap well in plastic and foil. The tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well.

Source:
Lilly Wallace "The American Family Cookbook

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