LOCATION: Recipes >> Preserving Meats >> Tasso
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Tasso
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Tasso
Yield: 2 1/2 pounds
2 Tablespoons salt
1 1/2 Tablespoons black pepper
1 1/4 Tablespoons cayenne pepper
5 Tablespoons paprika
1 Tablespoon granulated garlic
1 1/2 Tablespoons granulated onion
1 Tablespoon onion powder
2 1/2 pounds lean boneless pork shoulder butt
Cut the meat into 1-inch thick (4 to 5 ounce) slices. In a mixing
bowl, combine the salt, black pepper, cayenne, paprika, 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 plastic wrap, about four to a pack. Refrigerate for
a minimum of 3 days or up to 1 week.
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