Tasso, a highly
seasoned, intensely flavored smoked pork, adds a wonderful flavor to a variety
of dishes, from soups to jambalaya to pastas and seafood dishes.
·
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
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.
I
don't believe in an afterlife, so I don't have to spend my whole life fearing
hell, or fearing heaven even more. For whatever the tortures of hell, I think
the boredom of heaven would be even worse.