Emeril's Tasso

In a mixing bowl, combine the salt, black pepper, cayenne, paprika, granulated garlic, granulated onion and onion powder. Dredge each piece of the pork in the spice mix. Press the spice mix well into each piece.

Wrap the Tasso in plastic wrap, about 4 pieces together. Refrigerate for a minimum of 3 days or up to 1 week.

Note: There is no mention of cooking the meat after it ages. I always put a little curing agent in along with the spices and then smoke/cook the pieces instead of eating them uncooked. I also use some celery salt, minced garlic and chili powder in my version.