One time a friend gave me some homemade Pork jerky made with a proven Beef jerky recipe and it tasted terrible. Since Tasso is sometimes called "Tasso Ham", I think something like this would work...
For a 7 to 8 lb. boneless pork loin.
Cut in 3 equal pieces.
Trim most but not all surface fat.
1 TB per pound Morton Tender Quick
1 ts per pound sugar
2 ts (total) oompappy rub for pork
Apply evenly over meat...
Seal in zip-lock bags and refrigerate for 4 days.
Turn over daily...
Rinse really, really well under cold water or soak
in cold water for 30 mins. & rinse to remove excess saltiness,
Now ya got the "ham" part...
Then cut ino your prefered configuration... Strips, Discs
or Chunks... then marinate to your liking and procede to smoke and jerkify...