This all started out when I found pork loin for $1.87.... cheap enough for me.... beside, I hate pork loin... bland flavorless hunk of meat.....
So I sliced up a bunch into breakfast/dinner steaks and seasoned with Montreal Steak seasoning to try and help it along... those were vac frozen for later.... I think I will Sous Vide them to try and get something respectable out of that loin....
Then I thought TASSO..... usually used as a condiment/spicy additive to a few Cajun dishes.... Kevin will know....
So I seasoned the strips of loin HEAVILY with TSM Andouille premix packet for sausages... Strips are about 1"x1"..... What the hey... the strips of meat should taste like a HOT batch of Andouille sausage....
Since these strips will be hung and smoked for a looooong time to get the smoke flavor cranked up and dried out a little, I added cure #1 at a rate of about 150 Ppm nitrite.... added about a half rate of MSG because this will be used as a "spice me up" to a large pot of Jambalaya or something similar...
I was thinking I should add extra garlic but decided to try the box mix and see where I need to go with it.... This will sure save a lot of work when Brides needs Andouille for some of her tasty dishes...... if it passes muster ..... no more stuffing...... I'll save that for Boykjo's kielbasa.....
I'll be back in about a week or so....
Dave
So I sliced up a bunch into breakfast/dinner steaks and seasoned with Montreal Steak seasoning to try and help it along... those were vac frozen for later.... I think I will Sous Vide them to try and get something respectable out of that loin....
Then I thought TASSO..... usually used as a condiment/spicy additive to a few Cajun dishes.... Kevin will know....
So I seasoned the strips of loin HEAVILY with TSM Andouille premix packet for sausages... Strips are about 1"x1"..... What the hey... the strips of meat should taste like a HOT batch of Andouille sausage....
Since these strips will be hung and smoked for a looooong time to get the smoke flavor cranked up and dried out a little, I added cure #1 at a rate of about 150 Ppm nitrite.... added about a half rate of MSG because this will be used as a "spice me up" to a large pot of Jambalaya or something similar...
I was thinking I should add extra garlic but decided to try the box mix and see where I need to go with it.... This will sure save a lot of work when Brides needs Andouille for some of her tasty dishes...... if it passes muster ..... no more stuffing...... I'll save that for Boykjo's kielbasa.....
I'll be back in about a week or so....
Dave
