Instructions: In a mixing bowl, combine the 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 plastic wrap, about four slices to a pack. Refrigerate for a minimum of 3 days or up to 1 week.

This recipe yields 2 1/2 pounds of tasso.

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