| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat/pork, Emeril, Ethnic, Am/la |
2 |
1/2 pounds |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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