I started with a boneless pork loin. This one was 4.85 lbs.
Then, I sliced it about 3/4 to 1″ thick; and placed them on a rack. I put a fan on them to dry them out. Note: I’ve done the same thing with a Boston Butt; I just had to bone it out and then cut it into steak like pieces.
I found this seasoning blend recipe; according to this website it is Paul Prudhome’s.
1 tablespoon plus 1 teaspoon salt
1 tablespoon plus 2 teaspoons sugar
4 tablespoons black pepper
2 tablespoons plus 1 teaspoon white pepper
2 tablespoons plus 1 1/4 teaspoons ground red pepper (preferably cayenne)
3 tablespoons garlic powder
2 tablespoons plus 1 teaspoon onion powder
2 tablespoons plus 1 3/4 teaspoons cumin
2 tablespoons plus 2 1/2 teaspoons paprika
1 tablespoon plus 2 1/4 teaspoons gumbo file powder (optional)
Some northerners say to pickle the meat in advance. I don’t bother with that part. Also, I cut back on the salt and the cayenne; and added more sugar. Play around with it; take good notes and figure out what works best for your taste.
And here is yet another recipe.
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 Brown Sugar
Packed the dry rub generously on each piece. Allow to dry on the rack for a few minutes.
Then into the fridge — for at least three days.
After they’ve rested for at least three days, I fire up the smoker. Get the vents adjusted so I have about 180-200 F….and smoke slowly for 3 or more hours. After 3 hours, I began testing the smaller pieces. It’s hard not to just pull them off the grill and eat them on the spot.
Add diced tasso to soups, gumbos, red beans, or to any beans. Or, chop up and make a taco!