Tasso

I've made Tasso a couple times, always with great results. Being erratic at taking notes and logging my cooks, I've lost track of what method and recipe I used last, which was by far my best batch.

Ruhlman says cure for 4 hours, rinse and smoke immediately. I've seen several recipes on line that suggest curing for 3-4 hours, then rinsing and air drying in a refrigerator for 3 or 4 days before smoking. Both use approximately the same amount of pink curing salt.

Any guesses as to the purpose of the 3 or 4 days air drying? Anyone have a rock solid recipe and method they would like to share?

I would imagine some time would be good for pellicle formation for smoke adhesion, but 3 days would be about 3 times longer than needed. I can't imagine the extra few days would make a difference at all, I would skip them myself.