1 10 pound boneless pork butt 3 tb White pepper



5 tb Salt 2 tb Paprika

5 tb Cayenne pepper 2 tb Cinnamon

3 tb Freshly ground black pepper 2 tb Garlic powder

Recipe by: Alex Patout (Contributed by Kit Anderson) 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.