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Smoked Tasso

4 lb Pork butt
1/4 c Cayenne pepper
1/2 c Worcestershire sauce
1/4 c Black pepper - cracked
1 tb Louisiana Gold Pepper Sauce - or Tabasco
1/4 c Salt
1/4 c Brown sugar
1/2 c Garlic - granulated

Cut pork butt into 1/2-inch thick strips. Place on a baking pan and season with Worcestershire and Louisiana Gold sauces. Once liquids are well blended into meat, add all remaining ingredients. Mix well into meat to ensure that each piece is well coated with the seasoning mixture. Cover with clear wrap and refrigerate overnight.

Using a home style smoker, and using briquettes flavored with pecan wood and sugar cane strips if possible, smoke tasso at 175-200 F for 2-1/2 hours. Once cooked, tasso may be frozen or used to season gumbos, vegetables, or a great pot of white or red beans.

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