- Aug 21, 2020
- 38
- 32
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!!!