re: Making Tasso

Also, make sure you give it time to cure (at least overnight but 2 days is more standard). Don't think of curing salt as a seasoning; it's not.

What I do for tasso is:

1) Soak meat in brine (with curing salt) for 2 days
2) Smoke
3) Cool/dry on a rack in fridge

Then once dried and cooled I vacuum seal and freeze for later. Good luck and report back with pics