First time for Tasso

[nawlinsborn73]

Being from Louisiana and living in the Philippines has been rough as far as great food is concerned. Can't buy good smoked sausage here and well Tasso it's never going to happen. Decided to give it a try on my own. Dry-cured the pork for 5 days then seasoned it and let it sit for 2 days in the seasoning. Decided to do a double smoke on it. I want to cold smoke for a day then let it rest and then I'll hot smoke it to 160-165 internal tomorrow. Let's hope that I don't waste this 8lbs of pork!!!

 

[bigfurmn]

Dang let me know how that goes. Looks great!

 

[indaswamp]

I'm in the car for the ride on this one...

 

[bauchjw]

Wow! Great start! I’m in!

 

[nawlinsborn73]

After 8 hours of cold smoke. Smells really good. I'll let it rest in the fridge overnight and then hot smoke it in the morning. I'll post the finished product. It certainly does smell good

 

[SmokinAl]

It sure looks good too!
Al

 

[Bearcarver]

SSsslluuurrrrpp!!!

Bear

 

[indaswamp]

Nice start! Did you use cure #1?

 

[SmokyMose]

You can't get it here in Indiana, either, and I wouldn't have known what it was if it wasn't for the forum.
I've only made it once and I was the only one I know that appreciated it. Oh, well...