Tasso Recipe - Cooking Index
Tasso Recipe - Cooking Index
| 1 | Boneless pork butt | |
| 5 tablespoons | 75ml | Salt |
| 5 tablespoons | 75ml | Cayenne pepper |
| 3 tablespoons | 45ml | Freshly ground black pepper |
| 3 tablespoons | 45ml | White pepper |
| 2 tablespoons | 30ml | Paprika |
| 2 tablespoons | 30ml | Cinnamon |
| 2 tablespoons | 30ml | Garlic powder |
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.
Posted to the BBQ List by Kit Anderson
Source:
Alex Patout
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.