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1 whole Cured Picnic Ham
DRY SEASONINGS MIXTURE:
1 tbs. Black Pepper
1 tbs. White Pepper
2 tbs. Cayenne Pepper
1 tbs. Salt
2 tbs. Spanish Paprika
3 tbs. Granulated Garlic
2 tbs. Onion Powder
3 tbs. Brown Sugar
Cut strips of meat 3 - 4 inches long by 2 - 3 inches wide and 3/4 inch thick. Coat the strips of pork generously with the dry seasonings mix. Skewer meat with a metal smoking rod and arrange so that a good flow of smoke can reach all sides evenly (an open grate can be used instead of rods). Hang tasso in the smoker and smoke at 150F for 5 - 6 hours. Meat should be slightly moist and completely smoked throughout. Alternate Method Shoulder bone can also be smoked along with the tasso. These bones can be used in Red Beans, White Beans, Gumbo and other dishes.
DRY SEASONINGS MIXTURE:
1 tbs. Black Pepper
1 tbs. White Pepper
2 tbs. Cayenne Pepper
1 tbs. Salt
2 tbs. Spanish Paprika
3 tbs. Granulated Garlic
2 tbs. Onion Powder
3 tbs. Brown Sugar
Cut strips of meat 3 - 4 inches long by 2 - 3 inches wide and 3/4 inch thick. Coat the strips of pork generously with the dry seasonings mix. Skewer meat with a metal smoking rod and arrange so that a good flow of smoke can reach all sides evenly (an open grate can be used instead of rods). Hang tasso in the smoker and smoke at 150F for 5 - 6 hours. Meat should be slightly moist and completely smoked throughout. Alternate Method Shoulder bone can also be smoked along with the tasso. These bones can be used in Red Beans, White Beans, Gumbo and other dishes.
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