Home smoked tasso...
I am getting ready to make a big batch of tasso. I want to go as authentic as possible, but I am finding all kinds of recipes, and they vary greatly. Some recipes call for a brine, others for a cure, some have five ingredients, while others have a dozen.
The only thing they have in common is boneless pork but sliced into roughly one-inch strips.
Can brethren offer some insight on tasso?