Made some Tasso this week. 15 lbs of boneless pork butt. Trimmed the cap and saved for sausage and andouille. Light sweetness and an amazing kick of cayenne and crushed pepper. Smoked 5-1/2 hours with oak and pecan between 150-175.
Finished product 5-1/2 hours
On the smoker 3 hours in
Drying time before putting on the smoker
Finished product 5-1/2 hours
On the smoker 3 hours in