A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Emeril's Tasso
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- #16164
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons salt
1 1/2 tablespoon black pepper
1 1/4 tablespoon cayenne pepper
5 tablespoons paprika
1 tablespoon granulated garlic
1 1/2 tablespoon granulated onion
1 tablespoon onion powder
2 1/2 pounds lean pork butt, cut into 1 inch thick slices
directions
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.
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nutrition data
Nutritional data has not been calculated yet.
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