Dogboa
Active member
Several times a year we make andouille sausage, tasso "ham" and another sausage of choice. This time the choice was chaurice. The andouille and tasso get smoked in my Horizon 16, offset stick burner. The last batch was done with pecan. The chaurice I decided to leave "fresh". Everything gets vacuum seal in meal size portions, then into the deep freezer. When we first made tasso I used pork loin, now I use boneless butt. We also hold back a few pounds of unsmoked andouille as bulk for burgers and such.
Tasso
Andouille
Chaurice
Tasso
Andouille
Chaurice