Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      7 pound       cured picnic ham -- (7 to 10)
                        ***DRY SEASONINGS MIXTURE***
   1      tablespoon    black pepper
   1      tablespoon    white pepper
   2      tablespoons   cayenne pepper
   1      tablespoon    salt
   2      tablespoons   Spanish paprika
   3      tablespoons   granulated garlic
   2      tablespoons   onion powder
   3      tablespoons   brown sugar

Preparation:

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. Serving Ideas : Plate Presentation