Cuban Tasajo Dry Cure

Name: Tasajo Kubanische Trockenpökelung
Total time: 7 d
Ingredients: 35 g Grobes Meersalz; 8 g Nitritpökelsalz (0,4–0,5 % NaNO2); 6 g Knoblauchpulver; 4 g Oregano, getrocknet und gemahlen; 3 g Kreuzkümmel, gemahlen; 4 g Schwarzer Pfeffer, grob gemahlen

Curing MixBeefCold SmokingMedium7-14 daysN/A25-35 °CNo smoke (Sun/Air drying)

Tasajo is a Cuban dried meat with deep Caribbean roots, made from salted and air- or sun-dried beef. It is an essential component of traditional Cuban dishes such as 'Ajiaco' and is characterized by its intense, salty, and slightly spicy flavor. Unlike other dried meat specialties, tasajo is often further processed in stews and has a characteristically hard, dry texture.

Ingredients(for 1 kg)

Coarse sea salt35 g

Curing salt (0.4–0.5% NaNO2)8 g

Garlic powder6 g

Oregano, dried and ground4 g

Cumin, ground3 g

Black pepper, coarsely ground4 g

Instructions

Preparing the Butterfly Cut

20 minutes

Using a sharp knife, butterfly-cut the beef (e.g. flank or top round) so it can be laid flat at approximately 1.5-2 cm thickness. Remove all sinew.

Dry Curing

24-48 hours

Mix all spices and salts together and generously rub the meat on both sides. Store flat on a rack at 2-4 °C or press lightly.

Drying

7-14 days

Dry the meat at 25-35 °C with maximum air circulation. Hang in a warm, airy place during the day and bring inside in the evening. Target a weight loss of 45-55% for the traditional hard texture.

Pro Tip

The 'mariposa' or butterfly cut is crucial for authentic tasajo: the meat is cut so that it can be spread out flat like an open book page. This maximizes the surface area and significantly accelerates drying.

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