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.
When I make tasso I cut the meat about 2 inches thick and cure it for 3 days. I don't know the Ruhlman recipe, but even for a thin piece of pork 4 hours doesn't seem like enough time for the salt to penetrate throughout.
Well, I left the cure on for about 24 hrs and it was fine. Quite a bit saltier, but I use it to season gumbo and jambalya, so it's ok. I'll definitely have to blanch it a little in the stock I use for jambalaya so it doesn't taste too salty.