CAJUN TASSO

Cajun Tasso

• Ingredients
  
• 2 lb thinly sliced scrap pork pieces, trimmed of excess fat
  
• 1 1/2 tbsp kosher salt
  
• 1 tsp cayenne pepper
  
• 2 tbsp paprika
  
• 1 tbsp garlic powder
  
• 1 tbsp coarse ground black pepper
  
• 1/2 tsp ground cinnamon
  
• 1 1/2 tsp white pepper
  
• 1 1/2 tsp brown sugar
  
• Mix the seasoning together well. Rub the seasoning into pork pieces. Cover and refrigerate overnight.
  
  Soak an hour's worth of pecan shells in water in the morning. (about 2 handfuls)
  
    Smoke the tasso with charcoal and pecan shells a total of about 2 hours. There is no way to check the internal temperature of the pork since it is so thin, but it will be done when the texture is close to jerky. When completely cool, portion and store the Tasso in vacuum sealed packages and freeze.

• Only apply about 1 hour of pecan shell smoke to the tasso. Let the charcoal finish cooking it.