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Tasso
Peter Lenkefi
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.
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