Tasso

Ingredients

• 8-10 lb boneless pork butt
• 5 tbs salt
• 5 tbs cayenne
• 3 tbs black pepper
• 3 tbs white pepper
• 2 tbs paprika
• 2 tbs cinnamon
• 2 tbs garlic powder or granulated garlic

Directions

1. Prep Pork: Trim excess fat and cut pork into strips about 1 inch thick and at least 4 inches long.
2. Season: Mix seasonings and roll pork strips to coat evenly. Arrange on a tray.
3. Cure: Cover with plastic wrap and refrigerate overnight or up to 2 days.
4. Smoke: Prepare smoker. Arrange pork on a rack or rods and smoke gently 5-7 hours, keeping the temperature low.
5. Cool & Store: Cool completely, then wrap tightly in plastic and foil.
6. Keep: Refrigerate up to 10 days or freeze for longer storage.