Looking at the recipe, it describes THIN strips left over from trimming the meat.... I am assuming the strips would be like cutting up beef jerky.... I think he changed the meat thickness from the original recipe... Looking at his recipe I think he may be pushing the "4 hour rule" with 1" thick slices.....That being said, being sliced you have "whole muscle" slices of meat... There are so many rules about "what and when" it's a conundrum as to when you cross the line.... Me personally, I would think the meat is safe looking at the time table and temperatures.... Next time, I would consider keeping the slices to 3/8 - 1/2" thick if I was to NOT use cure#1.... the meat will be spicy but tasso is used as a spice to add to dishes anyway....
I make my tasso using cure #1... I like the flavor cure adds to the pork.....
http://www.smokingmeatforums.com/t/189581/tasso-from-a-box-mix-experiment-5-8-15-update
........Recipe points from NOLA Cuisine.....
I used a Boneless Pork Roast cut into about 4-5 inch long, 1/2 to 1 inch thick slices.
Mix the seasoning together well. Rub the seasoning into the meat, you want a lot on there, call it 1/8 inch, use it all. Place on a plate or tray, cover and refrigerate 3 days.
Before smoking put the Tasso on an elevated rack so that air can circulate around it, then put a fan on it for about 2 hours to dry it out.
I smoked this a total of about 4 hours, the first 2 hours at about 150-160 degrees F. The second two hours at 180-190 degrees F.