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60# Cajun Smoke Sausage & 25# Cajun Tasso

indaswamp

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Bought 80# of pork butts for $1.23/pound tuesday. Broke those down today. trimmed the coppa muscle group off the top of the butts and cut into 3/4" thick steaks after trimming them real good. Used the fat caps and the rest of the pork for the smoke sausage. Got the first grind done on the smoke sausage, salt, cure, TSPP, and seasonings added and will let sit overnight for final grind in the morning. The tasso steaks are curing with 1.4% salt and cure #1, they hit the smokehouse in the morning. plan to roll about 9 hours of smoke to them. Will smoke the Cajun sausage Friday....

Pick of some tasso steaks...before curing.
MmsPicture_20200923113818.jpeg


Will snap a pick of the cajun sausage links tomorrow.
 
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indaswamp

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Oh- and I added some fat caps I saved from making the andouille so the cajun sausage mix is 70/30 lean to fat...
 
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73saint

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I just put some hickory smoked Tasso in my white beans Monday. But it was store bought. Nothing like this I’m sure.
 

indaswamp

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I just put some hickory smoked Tasso in my white beans Monday. But it was store bought. Nothing like this I’m sure.
Yum.
Yep, good in white beans. I usually put tasso, smoke sausage, and cajun ham ends in my white beans...
I like it in all beans really. Makes really good hopping john peas too.
 

HalfSmoked

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Looking good now the wait for the finish.

Warren
 

SmokinAl

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Good Lord, what are you going to do with all that sausage?
Al
 

indaswamp

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Go through a lot of it around here SmokinAl SmokinAl . I do give some away too, and use some at the firehouse wehn cooking there for the guys.
 
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HalfSmoked

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Looks good in my book.

Warren
 

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