6 lbs. boneless pork butt
3 tbs. cayenne pepper
2 tbs. fresh ground black pepper
4 tbs. salt
2 tbs. ground coriander
2 tbs. white pepper
3 tbs. granulated garlic
1 tbs. onion powder
3 tbs. paprika
1 tbs. cinnamon
Trim the pork of excess fat and cut into strips about 1 inch thick and 4-5 inches long. Mix all the seasonings and toss with the pork strips in a 9X13 pan. Make sure all parts of pork is covered with seasoning. Cover very tightly and reef for 48 hours, tossing pork now and then.
Preheat smoker to 175 with 2 oz. hickory. When the smoking starts, place the pork on the racks evenly spaced. Smoke cook until Tasso is dry, but still bendable. 5-7 hours. Rotate racks three times to assure even smokage. Enjoy as a seasoning meat in rice dishes, beans, seafood, jambalayas, eggs, whatever!
Keeps well in your reefer meat keeper for 2 weeks, and frozen for 1 month only!
