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.
Will snap a pick of the cajun sausage links tomorrow.
Pick of some tasso steaks...before curing.
Will snap a pick of the cajun sausage links tomorrow.
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