I made a small batch of tasso and it came out fantastic.
Ingredients:
1 pork butt sliced into 1" x 2" strips
andouille seasoning, I used
Targil's from Opelousas, it's perfectly spicy and the prices are cheap with reasonable shipping. It's not listed on the website so you have to call to get it. While you're ordering make sure to get all the other spice blends they offer. I'll leave a link below.
For the cure:
1 cup of brown sugar
1/2 cup of salt
1/2 cup of white sugar
1 tsp of cure #1, prague powder #1
1 gallon of water
Directions:
mix cure and add meat to a bowl or bag, make sure meat is covered and let sit in the fridge for 2 days.
After 2 days of brining, rinse meat to remove brine and pat dry with paper towels.
Season meat heavy with the andouille seasoning and marinate for 2 days in the fridge.
After 2 days remove and spread meat on a cooling rack to let the juices drip and dry for 2 hours, it's cured and won't spoil
Hang in smoker and let air dry for an hour then start smoking
Smoke the meat for 4 hours at 150 then bump the temp up to 200 for another 2 hours or till the meat gets to 165
Remove and let cool to room temperature
Vacuum package and freeze till needed.
Here's a short video of the process, sorry about the lighting.
https://www.youtube.com/watch?v=iXZ3...ature=youtu.be