Smoked Tasso

Note:
Tasso is yet another example of the Cajun and Creole desire for unique 
flavor in a recipe. Tasso is a dried smoked product that is seasoned 
with cayenne pepper, garlic and salt and heavily smoked. 
The word tasso is believed to have come from the Spanish work "tasajo" 
which is dried, cured beef. Although this delicacy is often thinly 
sliced and eaten alone, it is primarily used as a pungent seasoning 
for vegetables, gumbos and soups.

Makes: 3 pounds 

4 pounds pork butt 
1/2 cup Worcestershire Sauce 
1 tbsp Louisiana Gold Pepper 
1/4 cup fresh cayenne pepper
1/4 cup cracked black pepper
1/4 cup salt
1/2 cup granulated garlic
 
Cut pork butt into one half 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 degrees F 
for two and a half hours. Once cooked, tasso may be frozen or used to 
season gumbos, vegetables or a great pot of white or red beans.