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Suggest a better descriptionIn 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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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 2 1/2 pounds | ||
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Calories: 29 | ||
Calories from Fat: 9 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.5mg | 0 % | |
Potassium 189.3mg | 5 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 3g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
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