Tasso

Recipe Ingredients

2 tablespoons	30ml	Salt
1 1/2 tablespoons	22ml	Black pepper
1 1/4 tablespoons	18ml	Cayenne pepper
5 tablespoons	75ml	Paprika
1 tablespoon	15ml	Granulated garlic
1 1/2 tablespoons	22ml	Granulated onion
1 tablespoon	15ml	Onion powder
2 1/2 lbs	1135g / 40oz	Lean pork butt - cut into 1" thick
		Four to five-ounce slices

Recipe Instructions

In a mixing bowl, combine the salt, black pepper, cayenne, paprika, granulated garlic, granulated onion and onion powder. Dredge each piece of pork in the spice mix. Press the spice mix well into each piece. Pack the tasso in plastic wrap, about four slices to a pack. Refrigerate for a minimum of 3 days or up to 1 week.

This recipe yields 2 1/2 pounds of tasso.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2325 broadcast 04-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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