Two ways, cured and not. Both are good; both have different qualities. Some rubs have sugar, some do not.
Tasso #1 (uncured; sugarless rub)
5 T salt
3 T cayenne
3 T black pepper
3 T ground white pepper
2 T paprika
2 T cinnamon
2 T granulated onion
2 T granulated garlic
Trim the excess fat off the pork; cut into strips about 1" thick and 4" long. Mix the rub and place in a bowl. Rub each strip of pork and place on a rack over a tray, roasting pan, or sheet pan. Cover with plastic and stick in the fridge for 24-48 hours.
Smoke at 200-225 till done.
Tasso # 2 (uncured; sugared rub)
3 T table salt
2 T brown sugar
2 T ground black pepper
2 T paprika
2 T ground white pepper
1 T cayenne
1 T onion powder
1 T garlic powder
2 t cinnamon
1/4 t nutmeg
Rub and fridge and smoke as above.
Tasso #3 (cured)
Brine
1 3/4 c curing salt
1 1/2 c sugar
1 T cayenne
2 T onion powder
2 T garlic powder
1 gallon water
1 (10 lb) pork butt, boned
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.
Rub
2 T ground mace
2 T garlic powder
2 T onion powder
2 T paprika
1 T sage
1 T thyme
Mix together all the dry rub ingredients. Rub the pork. Smoke at 200-225 till internal pork temperature reaches 160.
I have not used this last recipe myself but have had tasso made from it. The original recipe (I'm told) has honey or brown sugar in the rub. Either could be included if you wish. I'd probably skip it myself as the sweetened brine is sufficient for me.
If you're making it uncured you might want to make some with sweetened rub and some without as each has its own preferred uses. I like the unsweetened version in egg dishes and some rice and veg dishes, the sweetened version in some rice dishes, jambalaya, and a few veg dishes. See what you think.