Tasso

Recipe Ingredients

8 lbs	3632g / 128oz	Boneless pork butt - up to 10
5 tablespoons	75ml	Salt
5 tablespoons	75ml	Ground red pepper
3 tablespoons	45ml	Ground black pepper
3 tablespoons	45ml	Ground white pepper
2 tablespoons	30ml	Paprika
2 tablespoons	30ml	Cinnamon
2 tablespoons	30ml	Garlic powder or granulated garlic

Recipe Instructions

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 and refrigerate for several hours (if you have the time, let it sit for a day or two). Prepare a smoker according to the smoker instructions.

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 cool completely. Then wrap well in foil and plastic. The tasso will keep well in the refrigerator for up to 10 days; it also freezes well.

From Alex Patout's Cajun Home Cooking

Source:
Garry Howard

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