9/17/2019 – Smoked in the vertical smoker from splits of our pecan firewood that was started burning in the fire pit. Two pork butts with fat trimmed and separated into 4 pieces. All were salted and rubbed with 6POGS about … Continue reading
Tag Archives: Sausage
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
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