Andouille, Tasso and Chaurice

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
picture.php


Andouille
picture.php


Chaurice
picture.php
 
Top