This page contains my ongoing trials & errors with Cajun & Creole food.
Yesterday I started two recipes; one for andouille sausage and one for Tasso ham. After acquiring all the necessary pork meat, fat and sausage casings, let up begin. As always, any similarity to other posted recipes in accidental as I read many recipes on line and usually start with one and build on it. I will post the links to the base recipes when used.
Note: This recipe is from Nola Cuisine.
- 8 pounds pork shoulder
- 2 pounds pork fat
- — Initial Seasoning
- 2-4 T cayenne pepper
- 2 T paprika
- 1/2 cup minced fresh garlic
- 1/4 cup black pepper
- 6 T kosher salt
- 2 T thyme
- 2 T crushed red pepper
- 2 pinches pink salt
- –For the Grinding
- 1 cup ice water
- 1/4 cup powdered milk
- The first,, and most tedious process, is removing the connective tissue and silver skin from the meat. This toolk me about 2.5 hour for the 8 pounds of meat. I started with about 12 pounds and ended up with the 8 pounds for the sausage and 2 pounds for the Tasso recipe that follows.
- Once the meat is cleaned and cut into 1″ pieces, I mixed the initial seasoning ingredients and added it to the meat, mixing well. I placed the meat in a plastic container in the refrigerator where it will stay for 3 to 4 days.
- The remainder will follow when I grind the meat, stuff it and smoke it.
This is the pork with seasonings mixed in, ready for the refrigerator.
This recipe is from Life’s a Tomato.
- 2 pounds pork shoulder strips about 1″ square and about 4-5 inches long.
- 1/2 cup kosher salt
- 2.5 T brown sugar
- 1 T black pepper
- 1/2 T paprika
- 1/2 t pink salt
- I saved some nice strips of pork from the shoulder as I was cleaning it. I decided to make both at the same time since I will need to fire up the smoker and once it better that twice, especially since both are smoked at a relatively low temperature.
- I mixed the seasoning ingredients,rolled the meat it in and put it on a rack in the refrigerator for 3 hours.
- After the 3 hours,I rinsed the cure off the meat and dried it. It will the go back on the rack in the refrigerator for 3 days to dry.
- The remainder of the recipe will follow once I smoke the meat.
This is the Tasso ready for the 3 hour cure.
This is the Tasso after the 3 hour cure, rinsed & dried.
Tuesday, July 26th. Andouille & Tasso in the smoker. I need to get a sausage stuffer prior to making sausage again. Stuffing with the mixer takes forever. In another 2 to 3 hours, we will have andouille & Tasso!
After about 2.5 hours in the smoker set to medium. The fruits of my labor. Need to leave them cool, package & freeze.