Discussion in 'Sausage' started by brud, Apr 2, 2016.
Looks good.... How long you dry it before you add smoke....
I hang it to drip then the small fan for thirty minutes , or so and another 30 after I heat it to 150.
Then the full on smoke.
Good load of Tasso. What's your recipe? What flavor smoke you going with?
It's ham like. Pops cure
Then I seasoned it with a bbq sweet hot rub .
My smoke is a combination maple, oak,cherry , pecan, corn cob and apple.
Sounds real good!
do you add the bbq sauce (Sweet Baby Ray's, for example) to the brine or after it "drys" and before ya smoke it? Haven been thinking of making some myself...
No sauce. Only a rub. With a little extra heat .
Where do you get the rub...commercial? Or your recipe?
It's butt rub from piggly wiggly store.
I added some pepper to it.