John Folse's Smoked Tasso
Recipe courtesy of The Encycolpedia of Cajun and Creole Cuisine
Makes about 3 pounds
Cut pork into 1/2-inch strips. Place on a baking pan and season with Worcestershire and hot sauce. Blend liquids and meat. Add all remaining ingredients and mix well to ensure that each piece of meat is coated. Cover with plastic wrap and refrigerate overnight. Using a home-style smoker, smoke tasso at 175-200ºF for 2½ hours. Once cooked, tasso may be frozen or used to season gumbos, vegetables, or beans. NOTE: If desired, smoke tasso over briquettes flavored with pecan wood and sugar cane strips.