Tasso
2 1/2 pounds
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Salt |
| 1½ | tablespoon | Black pepper |
| 1¼ | tablespoon | Cayenne |
| 5 | tablespoons | Paprika |
| 1 | tablespoon | Granulated garlic |
| 1½ | tablespoon | Onion powder |
| 2½ | pounds | Lean pork butt; cut in 1\" thick, 4-5oz slices |
Directions
In a mixing bowl, combine 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 the plastic wrap, about 4 to a pack.
Refrigerate for a minimum of 3 days or up to 1 week.
Source: Essence of Emeril, #2325, TVFN formatted by Lisa Crawford, 4/28/96
Related recipes
- Custom catering's tasso smoked seasoning
- Mazetti
- Pane toscano
- Shortcut tiramisu
- Tarator
- Tasso 2
- Tasso and turnips
- Tasso by emeril
- Tasso grits batons
- Tasso hollandaise sauce
- Tasso maque choux
- Tasso maque choux #2
- Tetrazzini
- Tiramisu
- Tiramisu (d)
- Tiramisu - le latini's
- Tiramisu 4
- Tonnato sauce
- Tuscan pudding
- Tuscan table