Here's a revised version of the Tasso recipe:

Ingredients:

- 4 pounds of pork butt steaks, each about 1/2 inch thick

- 1 whole 2.25 oz bag of Lucky Cajun Voodoo or Black Label seasoning

Instructions:

1. Pat dry the pork butt steaks with paper towels.

2. Rub the entire surface of the pork butt steaks generously with the contents of the Lucky Cajun Voodoo or Black Label seasoning bag.

3. Place the seasoned pork butt steaks in a container, cover loosely, and refrigerate for 3 days to allow the flavors to penetrate the meat.

4. Preheat your smoker, using hickory or pecan chips according to your preference. If using an electric smoker, set it to 220 degrees Fahrenheit.

5. Once the smoker is ready, place the seasoned pork butt steaks on the smoker racks.

6. Smoke the pork butt steaks at 220 degrees Fahrenheit for approximately 1 1/2 hours, or until they reach an internal temperature of at least 145 degrees Fahrenheit.

7. Once smoked, allow the pork butt steaks to cool before storing.

8. Store the smoked Tasso pork in the refrigerator or freezer. They can be used in various dishes such as soups, stews, beans, gumbo, or served atop Eggs Hussarde.

Enjoy the flavorful and versatile Tasso pork in your favorite dishes!