Course : Cajun
Serves: 1
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8 pounds boneless pork butt -- up to 10
5 tablespoons salt
5 tablespoons ground red pepper
3 tablespoons ground black pepper
3 tablespoons ground white pepper
2 tablespoons paprika
2 tablespoons cinnamon
2 tablespoons garlic powder or granulated garlic

Preparation / Directions:

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 and refrigerate for several hours (if you have the time, let it sit for a day or two). Prepare a smoker according to the smoker instructions. 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 cool completely. Then wrap well in foil and plastic. The tasso will keep well in the refrigerator for up to 10 days; it also freezes well. From Alex Patout's Cajun Home Cooki

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