Hot Smoking: The April Charcutepalooza Challenge

Posted: April 17, 2011 in Charcuterie 2011, What's for Dinner?
Tags: , ,

This month, the Charcutepalooza challenge was hot smoking. A neurotic overachiever through and through, I opted to make the Tasso ham, and to also case and smoke Andouille sausage. 10 pounds of pork shoulder and seasoning, several bottles of wine, many long nights of cooking after 8 hour shifts in a kitchen, a lover as dedicated to food as me, and the sweet, spicy, smoky results are amazing. We smoked them both with hickory chips in a small Weber grill. The Tasso is a bit more cooked than we had hoped, but it still tastes great. The Andouille turned out damn near perfect. I give you Tasso Ham and Andouille sausage, our very own Southern-style goodness in the Pacific Northwest.

Comments
  1. ddhirsh says:

    Hey – thanks for liking my post at artisancheesesbydeb

    Your activity also looks awesome. We have a new smoker – so I love the picture of the Andouille sausage smoking away

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