Tasso

• Homemade Tasso Recipe
• 5 lbs Pork cut as described above
• Seasoning:
• 3 Tbsp Kosher Salt
• 2 Tsp Cayenne or To Taste (see above)
• 4 Tbsp Paprika
• 2 Tbsp Fresh Garlic, minced
• 2 Tbsp Coarsely Ground Black Pepper
• 1 tsp Cinnamon
• 1 Tbsp White Pepper
• 1 Tbsp Splenda Brown Sugar Mix
• 5 tablespoons paprika
• 1 tablespoon granulated garlic
• 1 1/2 tablespoons granulated onion

1. Mix the seasoning together well. Rub the seasoning into the meat, you want a lot on there, call it 1/8 inch, use it all. Place on a plate or tray, cover and refrigerate 3 - 7 days.
2. Before smoking put the Tasso on an elevated rack so that air can circulate around it, then put a fan on it for about 2 hours to dry it out. I also donAAAAAAt use a water pan when smoking Tasso, this is something that I actually want to dry out during the smoking process.I hot smoked this batch in an inexpensive upright barrel smoker using charcoal as the heat source (heated with a chimney starter, no lighter fluid or matchlight coals please.) I used Pecan chips that were soaked in water for 1 hour for the smoke.
3. I smoked this a total of about 4 hours, the first 2 hours at about 150-160 degrees F. The second two hours at 180-190 degrees F.
4. The object is to get as much smoke into the meat, before cooking it all the way through. I brought the internal temperature of the meat to 150 degrees F in the last 2 hours of smoking.
5. When finished I again put the Tasso in front of a fan for about 1 hour. Refrigerate. When completely cold portion and store the Tasso in vacuum sealed packages. Freeze.
6. Makes 5 lbs of Tasso

seasoning, kosher salt, cayenne, paprika, garlic, ground black pepper, cinnamon, white pepper, brown sugar, paprika, garlic, onion

Taken from www.epicurious.com/recipes/member/views/tasso-58392046 (may not work)