Categories: Pork
Ingredients
- 7 tbsp. paprika
- 5 tbsp. granulated onion
- 3 tbsp. salt
- 2 tbsp. plus 1 tsp black pepper
- 2 tbsp. cayenne pepper
- 1 tbsp. plus 2 tsp garlic powder
- 3 1/2 to 4 lb. boneless pork butt, trimmed of fat and cut into 1-inch thick slices
Directions
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In a large shallow bowl, combine all the spices to blend well. Working with one slice of pork at a time, place it in the spice mixture, pressing the mixture into the meat so that it is very well coated. Transfer the slice to a piece of plastic wrap and wrap tightly. Place all of the pork “packages” in a Ziploc bag and refrigerate for at least 3 days and up to 1 week.
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Set up a stovetop smoker or other home smoker as directed with the wood chips. Place the slices of pork in a single layer on the rack in the smoker, leaving enough space for the smoke to circulate around them. Heat the stovetop smoker over medium heat and once the smoker begins to smoke, cover it, and continue to cook the tasso over medium heat, undisturbed, for 25-30 minutes.
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Remove the tasso from the smoker and let cool. Use as desired or wrap the individual pieces for tasso tightly with plastic wrap and then again in freezer paper and freeze for up to 6 months.