loosing her virginity

[bayourambler]

She is smokin! Tasso on her now. Making deer sausage now to smoke over night.  Tomorrow is the big day. Killing the Piggie at 7 and smoking all sorts of yummies!   More pics to come.

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• bayourambler
• Mar 22, 2013

 

[dave17a]

what the hell is tasso?

 

[bayourambler]

Tasso. Come down to Louisiana and get you some. It looks like thick chunks of pork jerky. It's pork, lots of spice and salt with tons of smoke.  

 

[daveomak]

Alan, Welcome.... I'm so sorry you stumbled into our forum and had to build a smokehouse....  You know it's gonna get worse... this place is so addictive it's crazy...   Tasso is good.... andouille is my favorite sausage...   Bride makes jambalaya and uses my andouille.... I have Tasso on the bucket list to make..... Please take pics of the tasso in the smoker and...........

Please take pics of your nose to tail venture tomorrow.... many members on here are interested in slaughtering their own animals,(when they get one)..... they are planning a "head" so to speak..... Glad you joined us.....  Dave    

By the way, very nice smoker.....    

 

[roller]

Nice looking SH...

 

[pgsmoker64]

Awesome!

Can't wait to see what comes out!!!

 

[bayourambler]

Nice to see some folks from up north eating some proper food.  I'll have a ton of pics up tomorrow.

 

[daveomak]

... I'm in..........    Dave

 

[bayourambler]

Update for the night.

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• bayourambler
• Mar 22, 2013

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• bayourambler
• Mar 22, 2013

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• bayourambler
• Mar 22, 2013

 Hung and dried sausage. Hung it in the smoker. Said goodnight to breakfast.

 

[boykjo]

Looks like your off to a great start.......

 

[azbullfrog]

Watching and learning[emoji]128056[/emoji]

 

[michael ark]

Great start!

 

[bayourambler]

Ok. I have a ton of pics and I guess I could explain some of it. Should I post it here or on a different thread?

 

[kingfishcam]

Post them here!

 

[bayourambler]

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• bayourambler
• Mar 24, 2013

This is how you have to start the morning. We always let a newbie do the honors. 

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• bayourambler
• Mar 24, 2013

Next you must bleed her out. 

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• bayourambler
• Mar 24, 2013

And clean her well.

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• bayourambler
• Mar 24, 2013

We use burlap sacks to keep the heat high while we pour boiling water over the pig. This allows you to scrape the hair off easily. 

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• bayourambler
• Mar 24, 2013

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• bayourambler
• Mar 24, 2013

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• bayourambler
• Mar 24, 2013

Cut the pig up the middle to remove all the endtrails. Then carefully carve out the belly for bacon or gratons. Back strap comes off next.

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• bayourambler
• Mar 24, 2013

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• bayourambler
• Mar 24, 2013

Sawzall allows you to quarter and remove the ribs. It has become the goto down here.

 

[bayourambler]

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• bayourambler
• Mar 24, 2013

cleaning out the ponce.

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• bayourambler
• Mar 24, 2013

Prepping the head and rear quarter to go in the microwave.

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• bayourambler
• Mar 24, 2013

Mixing the ground meat. About to put it in the stuffer.

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• bayourambler
• Mar 24, 2013

Fresh sausage coming out nicely.

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• bayourambler
• Mar 24, 2013

Ponce and tasso go in early. We stuff the ponce with sausage and cajun trinity. 

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• bayourambler
• Mar 24, 2013

Gratons go in. Cut from the belly.  constant stirring from a really attentive student turned out some of the best and worst I've had.

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• bayourambler
• Mar 24, 2013

mmmmmm

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• bayourambler
• Mar 24, 2013

We always keep the backbone to make stew. Dirk is making a rue to get it started.

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• bayourambler
• Mar 24, 2013

Sausage dried for 2 hours and is hung in the smoker.  Ponce and Tasso is starting to get a little color.

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• bayourambler
• Mar 24, 2013

This is the cajun microwave that 2 of us built 6 months ago. 

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• bayourambler
• Mar 24, 2013

The beauty of living here. Everyone plays music. 

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• bayourambler
• Mar 24, 2013

Accordian player learning how to grind some meat for the boudin.

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• bayourambler
• Mar 24, 2013

Head and quarter is almost ready after being in the microwave for 4 hours. I even had 2 new guys try the eyeballs. 

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• bayourambler
• Mar 24, 2013

Sausage has been in for 4 hours and ponce is almost ready after 6. 

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• bayourambler
• Mar 24, 2013

Here is what the new smoker produced this weekend. Some of the best sausage Ive ever had and By far the best boudin anyone there had ever had. For some reason I didn't get any pics of the boudin.   A few pro photographers were there too and are making a really detailed account of the whole process. Ill put it together at some point and include ingredients and cook times. 

 All was smoked with pecan that I cut down 6 months ago. Thanks for the help with the smoker everyone. 

 

[so ms smoker]

  Nice shots Bayou. I went through Lafayette last night! Glad to have you with us.

  Mike

 

[daveomak]

Alan,  Morning and nice job....  I never heard of using burlap to hold the heat in...  sure must make it easier to scrape.....  Good pics...   I see you have plenty of good help.... that makes it easier.....  I appreciate the pics....    Dave

 

[boykjo]

Awesome..... Looks like a nice spot for a LA. Gathering...........

  Bummer we dont have one at Al's place anymore......

http://www.smokingmeatforums.com/t/...na-gathering-sela-oct-28-29-30-picture-thread

 

[bayourambler]

Thanks Boykjo. It is a great spot. We do these to teach people how it was done back in the day. My house is the perfect spot for such things. It is the oldest house in Lafayette in its original location. We are in town, yet on 65 acres that was once a pig farm. The best part of this. Everyone pitchs in. We had 80 people roll through and even the vegetarians helpped. One even joined the meat eating world again.