Anonymous Tue May 23 19:39:49 2006

1 7-10 pound cured picnic ham

DRY SEASONINGS MIXTURE:

1 tablespoon black pepper

1 tablespoon white pepper

2 tablespoon cayenne pepper

1 tablespoon salt

2 tablespoon Spanish paprika

3 tablespoon granulated garlic

2 tablespoon onion powder

3 tablespoon 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.