5 teaspoon(s) Sea salt
6 Dehydrated Habanero’s
5 tablespoon(s) Cayenne pepper
3 tablespoon(s) Freshly ground black pepper
3 tablespoon(s) White pepper
2 tablespoon(s) Paprika
2 tablespoon(s) Cinnamon
2 tablespoon(s) Garlic powder
2 tablespoon(s) Habanero sauce
Trim the pork of all excess fat and cut it into strips about 1 1/2 inch thick and at least 7 inches long. Mix together the seasonings and place in a shallow pan. Brush a thick coat each strip of meat in the seasoning mixture and place on a tray. Cover with plastic wrap and refrigerate 5 days).
Smoke until done, 5-7 hours. Don't let the smoker get too hot 180 max temps. Remove the meat and let it cool completely, then wrap well in plastic and foil. The Tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well.
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