Free Recipe Tasso Cured Red Snapper
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Tasso Cured Red Snapper Recipe
1/4 c Salt; plus
2 tb Salt
1/4 c Freshly-ground black pepper;
-plus
1 tb Freshly-ground black pepper
1/4 c Cayenne pepper
2/3 c Paprika; plus
3 tb Paprika
3 tb Granulated garlic
1/4 c Granulated onion; plus
1/2 tb Granulated onion
3 tb Onion powder
2-1/2 lb Side of red snapper with
-skin
Tasso Cured Red Snapper Preparation
In a small mixing bowl, combine all the spices together. Coat the snapper completely with the tasso seasoning mix. Wrap it tightly in plastic wrap and then in foil. Refrigerate for 2 days, turning every 12 hours. Remove and rinse thoroughly. Slice the snapper paper thin. This recipe yields 2 1/2 pounds of cured snapper. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2357 broadcast 06-19-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-19-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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