Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      10 pound      boneless pork butt
   5      tablespoons   salt
   5      tablespoons   cayenne pepper
   3      tablespoons   freshly ground black pepper
   3      tablespoons   white pepper
   2      tablespoons   paprika
   2      tablespoons   cinnamon
   2      tablespoons   garlic powder

Preparation:

Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long. Mix together the seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray. Cover with plastic wrap and refrigerate at least overnight (preferable a couple of days). Prepare your smoker. Place the pork strips on a grill or rod and smoke until done, 5-7 hours. Don't let the smoker get too hot. Remove the meat and let it cool completely, then wrap well in plastic and foil. The tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well