Smoked Tasso (Stephanie Dicamillo)

Course : Cajun
Serves: 1
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1/2 teaspoon garlic -- granulated
1/4 cup salt
1/4 cup cracked black pepper
1/4 cup cayenne
1/4 cup brown sugar
1 tablespoon Tabasco sauce
1/2 cup Worcestershire sauce
4 pounds pork butt

Preparation / Directions:

Cut pork into 1/2" thick strips. Place on a baking pan and season with Worcestershire and Tabasco. Once liquids are well blended into meat, add all remaining ingredients. Mix well into meat to ensure that each piece is well coated with the seasoning mixture. Cover with clear wrap and REFRIGERATE OVERNIGHT. Using a home-style smoker, smoke tasso at 175-200F for 2 1/2 hrs. Once cooked tasso may be frozen or used to season gumbos, vegetables, or a great pot of red or white beans. ]]]

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