---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Tasso
  Categories: Meat/pork, Emeril, Ethnic, Am/la
       Yield: 2 1/2 pounds
  
       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
  
   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
  
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