Recipe for Tasso Cured Red Snapper 
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Yield:
1
Ingredients:
Amount Ingredient
1/4 cup Salt plus
2 tbl Salt
1/4 cup Freshly-ground black pepper plus
1 tbl Freshly-ground black pepper
1/4 cup Cayenne pepper
2/3 cup Paprika plus
3 tbl Paprika
3 tbl Granulated garlic
1/4 cup Granulated onion plus
1/2 tbl Granulated onion
3 tbl Onion powder
Instructions:
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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