Tasso

---------- Recipe via Meal-Master (tm) v8.02

Title: Tasso
Categories: Meat/pork, Emeril, Ethnic, Am/la
Yield: 2 1/2 pounds

2 tb Salt
1 1/2 tb Black pepper
1 1/4 tb Cayenne
5 tb Paprika
1 tb Granulated garlic
1 1/2 tb Onion powder
2 1/2 lb Lean pork butt; cut in 1"
-thick, 4-5oz slices

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

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