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Tasso

Source of Recipe


Chef Alex Patout






List of Ingredients



• 8 to 10 lbs. boneless pork butt
  
• 5 Tbsp salt
  
• 5 Tbsp cayenne pepper
  
• 3 Tbsp freshly ground black pepper
  
• 3 Tbsp white pepper
  
• 2 Tbsp paprika
  
• 2 Tbsp cinnamon
  
• 2 Tbsp garlic powder or granulated garlic
  






Instructions



1. 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 overnight (preferably, a couple of days).
   
   
2. Prepare your smoker. Place the pork strips on a grill or rod and smoke until done, 5 to 7 hours. Don't let the smoker get too hot. Remove the meat and let it cool completely; then wrap well in plastic wrap and foil.
   
   The tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well.
   
   Tasso adds a wonderful flavor to a variety of dishes, from soups to jambalaya to pastas and seafood dishes.