I'm looking for a wet cured Tasso recipe. Has anyone ever tried this? Does anyone have a recipe for wet curing Tasso? Or would anyone have any ideals on what else I need to add to it??? I haven’t been able to find one, so I started working on my own. The basis I was using was Pops wet cure bacon recipe….
Some of the ingredients I’m planning on using are:
- 5 lbs of Boston Butt cut into 2” thick pieces.
- Black pepper
- Garlic powder
- Onion powder
- Cayenne pepper
- Sugar (but less than what Pops recipe recommends for bacon)
- Cure # 1
I’m unsure of the amounts of each I should use, especially since I want to do this as a wet cure….Any thoughts on this will be appreciated…….. Thanks ShoneyBoy…