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Charcuterie

Tasso Ham from Michael Ruhlman's Charcuterie--Question

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Tasso Ham from Michael Ruhlman's Charcuterie--Question

hankstramm | Dec 1, 2009 10:49 AM

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.

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