Homemade Cajun Tasso

Mix the seasoning together well. Rub the seasoning into pork pieces. Cover and refrigerate overnight.

Soak an hour's worth of pecan shells in water in the morning. (about 2 handfuls)

Smoke the tasso with charcoal and pecan shells a total of about 2 hours. There is no way to check the internal temperature of the pork since it is so thin, but it will be done when the texture is close to jerky. When completely cool, portion and store the Tasso in vacuum sealed packages and freeze.

Only apply about 1 hour of pecan shell smoke to the tasso. Let the charcoal finish cooking it.