Somehow I got interested in Tasso. Seems most are using Len Poli's recipe. The curing has me slightly confused. It appears you mix the cure 1 in with the rest of the seasonings and apply to the Pork (beef). I question if I am to trust that the cure is evenly distributed throughout the blend and that I will get enough on each individual piece or is there an unmentioned step to applying the cure first ?
I have seen one mention that sounded like a wet cure for 7 days and then season.
Also one question about making it with TQ instead of cure 1 but no mention where anyone has done it.
I have seen one mention that sounded like a wet cure for 7 days and then season.
Also one question about making it with TQ instead of cure 1 but no mention where anyone has done it.