Porkapalooza!!!!

[indaswamp]

Found pork butts for a good price and backed the truck up. Bought 120#. Doing a big 80# run of Cajun Andouille, 10# Tasso, and 10# fresh cajun sausage. After trimming the lean from the butts for the Andouille, I only used about 15% of the fat so Have 12# of trim left (roughly 70lean/30fat). Will be doing a run of Nduja with that. Andouille is stuffed into casings, in a bag and on ice. They hit the smokehouse tomorrow early. should be about a 10 hour smoke to get them done right. Sorry, no pics....will take some pics. when I load them in the smokehouse in the am. I'll be making the fresh sausage and the nduja tomorrow while smoking the Andouille. Will smoke the tasso in 4-5 days...

 

[TNJAKE]

We were talking about making a batch of shrimp and grits. Need to give Tasso a go as it’s non existent around here

 

[civilsmoker]

Watching!

 

[jcam222]

I'm in

 

[SmokinEdge]

In for the finish. Sounds great.

 

[indaswamp]

TNJAKE ;

Tasso is some great stuff. Lemme know if you want the recipe I use.

 

[indaswamp]

Hope to have smoke rolling no later than 7a.m..... now time for some shut eye.

 

[geostriata]

<googles Tasso> Haven't heard of it, but it looks great! Best of luck!

 

[mr_whipple]

TNJAKE ;

Tasso is some great stuff. Lemme know if you want the recipe I use.

I'm game... I've never had it.

 

[sumosmoke]

Looking forward to watching the progress and outcome of this EPORK event!

 

[indaswamp]

Andouille loaded inda smokehouse @100-120*F to dry the casings...

About to roll some smoke. This will be about a 10 hour trip....fasten your seat belts.

 

[indaswamp]

The sausages look fatty, but that is only because I ground the fat, along with lean trim (70/30) through a 3mm plate for more even distribution. That fine ground lean also gives great protein extraction when mixed in with the large chunks of meat for Andouille. Links will look better once smoked. Gonna use Hickory, cherry and dark brown sugar for smoke....gives a great color on the andouille. Not a lot of cherry, maybe 20-30%...


*edit to add: total fat content is right around 15-16% fat in the andouille. I like to go just a tad below 20% with Andouille because of the big chunks of meat. The fine grind on the fat allows it to marble in between the big chunks of meat.

 

[indaswamp]

Trying something new with the clothes pins....faster than tying the ends together.....

 

[indaswamp]

I'm game... I've never had it.

Here ya go:
https://www.smokingmeatforums.com/threads/another-20-run-of-cajun-tasso.317579/

Seasoning Rub for Tasso:

• 1/4 cup fresh cayenne pepper
• 1/4 cup coarse cracked black pepper
• 1/2 cup granulated garlic
• 1/4 cup dark brown sugar

^^^^This is enough rub for 10# pork Tasso

 

[WaterRat]

We were talking about making a batch of shrimp and grits. Need to give Tasso a go as it’s non existent around here

Give it a shot indaswamp sent me his recipe a while back. Pretty easy and nice to have around.

 

[WaterRat]

Found pork butts for a good price and backed the truck up. Bought 120#. Doing a big 80# run of Cajun Andouille, 10# Tasso, and 10# fresh cajun sausage. After trimming the lean from the butts for the Andouille, I only used about 15% of the fat so Have 12# of trim left (roughly 70lean/30fat). Will be doing a run of Nduja with that. Andouille is stuffed into casings, in a bag and on ice. They hit the smokehouse tomorrow early. should be about a 10 hour smoke to get them done right. Sorry, no pics....will take some pics. when I load them in the smokehouse in the am. I'll be making the fresh sausage and the nduja tomorrow while smoking the Andouille. Will smoke the tasso in 4-5 days...

That’s a lot of pork!

 

[indaswamp]

Woke up to 54*F.....And we are rolling smoke....What a beautiful day!!

 

[indaswamp]

Progress....

Got the fresh sausage ground, mixed and stuffed....that entire coil is 10# of sausage....And linked...

...cut into 3 and vac sealed then inda freezer. Made two patties with what was left in the stuffer. Ate one for lunch today...don't worry, no cure in this sausage...

Mmmmm....good batch.....
Andouille is right at INT 120*F so smoking good.Will check the wood chunks in about another hour.

 

[indaswamp]

Now to clean up and start on the Nduja. Gotta get the meat and fat cold for first grind....

 

[indaswamp]

About 30% fat inda fresh sausage.....