re: Making Tasso

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Any recommendations on how to add the pink curing salt to the mix? I know it is quite potent. Replace some of the ingredients in the recipe to add it? Or just add it on top?

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A good basic dry cure recipe is

1 pound kosher salt
8 ounces sugar
2 ounces pink salt

I cure with this or tender quick then rinse. I then apply a salt free cajun seasoning or mix my own before smoking.