Porkapalooza 2024!!!

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indaswamp

Epic Pitmaster
Original poster
Staff member
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OTBS Member
Apr 27, 2017
16,125
15,126
South Louisiana-Yes, it is HOT
First up- TASSO!!!

Bought 2 double packs of boston butts about 3 weeks ago. Trimmed out the coppa muscles on all for a Fall run of tasso. About 12# of 3/4" meat steaks...

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mixed up 1.4% salt and 0.25% cure #1. added that evenly then inda fridge. Left it in there longer than needed...about 21 days. But all is good. Time to smoke them today while I work in the garden bed prepping for fall planting.

3/4 cup of Worcestershire and 2 TBSPs Louisiana hot sauce to coat the steaks...
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The Tasso seasoning...
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and done...
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Thought I took a pic. after applying the Tasso seasoning, but I did not.
Inda smokehouse ready to roll smoke...
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Will smoke heavy 120-140*F with hickory, oak, cherry and a little brown sugar for about 4 hours. then bump the temp to 200*F for about 45 minutes, then they will be done. I put the tasso in the smokehouse around 2pm, so will be done sometime around 7pm tonight...more pics to come...
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I also have Calabrian fresh sausage and Cajun Green Onion sausage on deck with the trim from the butts. Will also be doing a big run of Fall Andouille....and pork butts went on sale again....awesome!
 
Looking good, indaswamp! I'd heard of tasso but had not seen a recipe. Did you buy the seasoning or make it? How did the beans turn out?
 
That's great! Thanks!

After soaking the beans that long, it can't be much longer to cook.
 
Picked up another double pack of boston butts....deboned and cubed, added to the 22# of trim leftover frozen from making tasso. Ended up with just over 40# of #6grind....roughly 65/35 lean to fat. Perfect for Italian and green onion sausage. The second double pack of butts did not have very thick fat caps, so added enough lean that I needed.

30# tub o Italian links!!!
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10# coil of cajun green onion links...
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On ice now, will vacseal tomorrow....

Next up....andouille!!! 60# run...
 
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And as soon as it cools off here a little more, I'm pulling goose breasts out of the freezer to make sticks for hunting season. I have a 4.5# bag of brisket fat in the freezer....perfect for goose/pork pastrami sticks!!!
 
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And as soon as it cools off here a little more, I'm pulling goose breasts out of the freezer to make sticks for hunting season. I have a 4.5# bag of brisket fat in the freezer....perfect for goose/pork pastrami sticks!!!

Who's going to eat all this goodness? 😀
 
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