Tasso Cajun Style

• 10 lbs pork butt, boneless
• 5 tablespoons salt
• 5 tablespoons cayenne pepper
• 3 tablespoons black pepper, freshly ground
• 3 tablespoons white pepper
• 2 tablespoons paprika
• 2 tablespoons cinnamon
• 2 tablespoons garlic powder

1. Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long.
2. Mix together the seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray.
3. Cover with plastic wrap and refrigerate overnight (preferable a couple of days).
4. Prepare a smoker. Place the pork strips on the grill or rod (whichever your smoker uses) and smoke until done, 5 to 7 hours. Don't let the smoker get too hot.
5. Remove the meat and let it cool completely, then wrap well in plastic and foil.
6. The tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well.

pork butt, salt, cayenne pepper, black pepper, white pepper, paprika, cinnamon, garlic

Taken from www.food.com/recipe/tasso-cajun-style-403651 (may not work)