Tasso Ham from Michael Ruhlman's Charcuterie--Question
I've made this many times. Unfortunately, I'm going to need to wait an extra day or two before I smoke the tasso. I have it curing. Usually I cut the meat 3/4 inch thick and leave the dry cure on for 4 hours. This time, it's roughly 2 inches thick, and I was thinking of leaving the cure on overnight.
Anyone have any luck with this or any suggestions?
Sorry, I'm probably going to post this on egullet too.