3 cups seasoning blend, (recipe below), combined with:
½ cup brown sugar
½ cup granulated sugar
1 cup paprika
1 whole pork butt, cut into 1-inch strips
Cut the meat from the bone, slice into 1" thick pieces. Coat each piece with the spices. Refrigerate for two days to cure. Smoke at 200 degrees for 8 hours. Any very small pieces just pat out into a burger shape or put on skewers so they don’t get lost. Smoke at 200 degrees for 8 hours.
Seasoning Blend:
4 parts salt
3 parts cayenne
3 parts ground black pepper
3 parts granulated garlic
1 part ground cumin
1 part paprika
Mix together and store in an airtight container.
½ cup brown sugar
½ cup granulated sugar
1 cup paprika
1 whole pork butt, cut into 1-inch strips
Cut the meat from the bone, slice into 1" thick pieces. Coat each piece with the spices. Refrigerate for two days to cure. Smoke at 200 degrees for 8 hours. Any very small pieces just pat out into a burger shape or put on skewers so they don’t get lost. Smoke at 200 degrees for 8 hours.
Seasoning Blend:
4 parts salt
3 parts cayenne
3 parts ground black pepper
3 parts granulated garlic
1 part ground cumin
1 part paprika
Mix together and store in an airtight container.
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