Well, that's the last of smoke projects I had in mind with the big load of pork butts I bought on sale for $0.88/#. I am Celebrating national Sausage Month!!
Made 60# Andouille, 20# of tasso, 5 kg. of Campania Salami and pulled out a 10# bag of goose breasts and some pork scraps from the freezer. I used the trim from making Andouille and the Campania Salami along with 1 double pack of butts in this run of sausage. That worked well because I needed more fat anyhow. This sausage is around 40-42% pork fat....
Q-vue
Made 60# Andouille, 20# of tasso, 5 kg. of Campania Salami and pulled out a 10# bag of goose breasts and some pork scraps from the freezer. I used the trim from making Andouille and the Campania Salami along with 1 double pack of butts in this run of sausage. That worked well because I needed more fat anyhow. This sausage is around 40-42% pork fat....
Q-vue
