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Here is Chef Alex Patout's recipe:




Source of Recipe


David


List of Ingredients




Here is Chef Alex Patout's recipe:

8-10 pounds boneless pork butt
5 tablespoons salt
5 tablespoons cayenne pepper
3 tablespoons freshly ground black pepper
3 tablespoons white pepper
2 tablespoons paprika
2 tablespoons cinnamon
2 tablespoons garlic powder or granulated garlic



Recipe



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.