Tasso Cured Red Snapper

Recipe Ingredients

1/4 cup	59ml	Salt - plus
2 tablespoons	30ml	Salt
1/4 cup	59ml	Freshly-ground black pepper - plus
1 tablespoon	15ml	Freshly-ground black pepper
1/4 cup	59ml	Cayenne pepper
2/3 cup	157ml	Paprika - plus
3 tablespoons	45ml	Paprika
3 tablespoons	45ml	Granulated garlic
1/4 cup	15g / 0.5oz	Granulated onion - plus
1/2 tablespoon	7.5ml	Granulated onion
3 tablespoons	45ml	Onion powder
2 1/2 lbs	1135g / 40oz	Side of red snapper with skin

Recipe Instructions

In a small mixing bowl, combine all the spices together. Coat the snapper completely with the tasso seasoning mix. Wrap it tightly in plastic wrap and then in foil. Refrigerate for 2 days, turning every 12 hours. Remove and rinse thoroughly. Slice the snapper paper thin.

This recipe yields 2 1/2 pounds of cured snapper.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2357 broadcast 06-19-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.