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Tasso Cured Red Snapper

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/4 cup 59ml Salt - plus

    2. 2 tablespoons 30ml Salt

    3. 1/4 cup 59ml Freshly-ground black pepper - plus

    4. 1 tablespoon 15ml Freshly-ground black pepper

    5. 1/4 cup 59ml Cayenne pepper

    6. 2/3 cup 157ml Paprika - plus

    7. 3 tablespoons 45ml Paprika

    8. 3 tablespoons 45ml Granulated garlic

    9. 1/4 cup 15g / 1/2oz Granulated onion - plus

    10. 1/2 tablespoon 7 1/2ml Granulated onion

    11. 3 tablespoons 45ml Onion powder

    12. 2 1/2 lbs 1135g / 40oz Side of red snapper with skin

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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.

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