David Lohrentz
TVWBB Pro
I'm looking at the recipe for Tasso Ham in Charcuterie, and where the authors say to take 5 lbs of boneless pork butt cut into five even slabs, dredge in basic dry cure (salt/dextrose/pink salt), refrigerate four hours, then rinse, apply rub containing white pepper, Cayenne, marjoram and allspice and hot smoke to 150.
The four hours in the dry cure doesn't seem like it would be long enough. Most other Tasso recipes recommend several days of curing. Has anybody tried this recipe to verify that it works OK as stated?
The four hours in the dry cure doesn't seem like it would be long enough. Most other Tasso recipes recommend several days of curing. Has anybody tried this recipe to verify that it works OK as stated?