Yield: 2 1/2 pounds

Measure 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

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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