Tasso
Yield
1 1/2 dozenPrep
15 minCook
0 minReady
3 daysTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
salt
|
|
| 1 ½ | tablespoons |
black pepper
|
|
| 1 ¼ | tablespoons |
cayenne pepper
|
|
| 5 | tablespoons |
paprika
|
|
| 1 | tablespoon |
garlic
granulated |
|
| 1 ½ | tablespoons |
onion powder
|
|
| 2 ½ | pounds |
pork shoulder
lean, cut into 1 inch thick slices |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
salt
|
|
| 23 | ml |
black pepper
|
|
| 19 | ml |
cayenne pepper
|
|
| 75 | ml |
paprika
|
|
| 15 | ml |
garlic
granulated |
|
| 23 | ml |
onion powder
|
|
| 1.1 | kg |
pork shoulder
lean, cut into 1 inch thick 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.
