When I first came out to California, I was appalled at the lack of basic necessities, so I had to go the DIY route.
Classic Tasso recipe:
Brine
1- 3/4 cup curing salt (or canning/kosher salt if no curing salt is available)
1- 1/2 cups raw (or brown) sugar
1 tablespoon cayenne pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 gallon water
1 (10 pound) pork butt roast
In a medium bowl, combine salt, sugar, pepper, onion powder, garlic powder and water.
Mix until the salt and sugar are dissolved in the water.
Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.
Remove pork from brine, then discard brine. Rinse and pat dry the pork.
Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
Rub:
2 tablespoons ground mace
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons smoked paprika
1 tablespoon dried sage
1 tablespoon dried thyme
2 tablespoons honey
In a medium bowl, mix together all ingredients. Evenly coat the pork with the rub and work it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack. Smoke at 200 to 225 degrees F (95 to 110 degrees C) for12 hours, or until internal pork temperature reaches 160 degrees F (70 degrees C).
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I've found that I can get away with the "quick" method of slicing the pork into 1/2" slabs & brine for just a day; smoking time is reduced to just a few hours that way too.
Slicing allows for "editing" out the big globs of fat, a sacrelige to most Cajun cooks but a necessity out here in CA.
I've got an old frige in the back yard that I use for a smoker. It'll easily do 25 lbs of Goodies at a pop.
