This test used the 3POGS with the 3X the cayenne. Should have cured the thin slices as it would not have taken long and they would have been better. The seasoning blend seems to be what is wanted for Tasso. Could … Continue reading
Category Archives: Pork
This was one of the best butt’s todate. The very kicked-up 3Pogs—with 3x the cayenne–made a bark that was a nice smokey pepper based with a lot of depth. Also very moist despite the 11.5-hour cook.
1/27/2018 – First attempt at making andouille sausage as what we buy often is tasteless compared to how articles about say it tastes. This has many of the traditional Cajun spices used in sausage.
1/21/2018, Sunday – Smoked a fresh 8.5 lb. Smithfield butt that did not need any fat trimmed. Scored the thin fat cap and rubbed with a fairly heavy layer of Kit’s Creole Seasoning. This was the third Butt rubbed with … Continue reading
Chef John Folse’s recipe here. Inspired by http://www.foodrepublic.com/recipes/andouille/ Ingredients 1 onion, finely diced 6 garlic cloves, finely chopped 1/2 tablespoon cayenne pepper 1/2 teaspoon ground mace [substituted is Nutmeg and/or All Spice] 1/2 teaspoon freshly dried thyme (hang up a bunch … Continue reading
1/15/2018 – Bought a very meaty 3.95 lb. (1,791.7 gm) slab at Hong Kong Market for $3.49/lb. Dry cured for almost three weeks. Cold smoked for 6 hours.
1/14/2018 – 5 AM to 6 AM – Pulled silver skin from BBs and rubbed well with Kit’s Creole Seasoning. Rubbed the beef ribs with Jeff’s Texas Rub. Put into refer. 2:30 – Put into MES. Smoke was from a mixture … Continue reading
12/3/2017 – This turned out great. We will make more chorizo with this recipe and try others. Kelley and the Girls were over to decorate the Christmas tree. I bought a small fresh pork shoulder and after trimming the fat … Continue reading
This cook turned out ok and provide a few lessons. The large butt was de-fatted, cut into three chunks, dry-brined plus rubbed with creole seasoning, and then smoked a long time with the initial 3 hours with full grey smoke … Continue reading
10/15/2017 – Cut and deboned half of a pork butt bought yesterday for $1.29/lb. Smoked the larger part of it today and shook on cure per the cure calculator that provided the values below. This was our first dry-cure of … Continue reading