2 1/8 ounces ground Piment d'Espelette or 1 3/4 ounces cayenne pepper
1 1/3 ounces dried basil
1/2 ounce ground white pepper
1/3 ounce anise powder
1/3 ounce freshly ground black pepper
1/8 ounce mustard powder
1 pound kosher salt
15 ounces dextrose
2 2/3 ounces pink salt or basic dry cure number 1
1 whole boneless pork loin
2 cups dried black-eyed peas
1 smoked ham hock
2 ribs celery, diced
1 small white onion, diced
1 poblano or green pepper, diced
2 cloves garlic, diced
2 cups chicken stock
2 ounces unsalted butter
Freshly ground black pepper
2 cups sherry
2 tablespoons Worcestershire sauce
8 ounces unsalted butter, cold
2 teaspoons hot sauce, such as Tabasco
Salt and freshly ground black pepper
Sixteen U-12 shrimp, peeled, tails on
1 cup blanched spinach
1 bunch green onions, chopped
After smoking, the tasso ham can be vacuum sealed or placed in a resealable plastic bag in the refrigerator and used for up to 2 weeks.
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