Doing 10# of Andouille and 10# of Tasso. Going to do a cold smoke with pecan.
Air drying before the cold smoke
After only 1.5 hrs of air drying, already taking on great color.
Going into the Good-One Marshall for a 10 hr cold smoke.
Andouille and Tasso Sunday, Cold Smoked
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Andouille and Tasso Sunday, Cold Smoked
Mark Crigler
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Re: Andouille and Tasso Sunday, Cold Smoked
Seven hours in the smoker, and still going.
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Re: Andouille and Tasso Sunday, Cold Smoked
MAN! That looks mightyfine. My smellavision is working good too.
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Re: Andouille and Tasso Sunday, Cold Smoked
sure does look good!
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Re: Andouille and Tasso Sunday, Cold Smoked
Craig, great color, you did good. CF
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Re: Andouille and Tasso Sunday, Cold Smoked
Sorry for the delay, forgot to upload the finished products.
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Re: Andouille and Tasso Sunday, Cold Smoked
Man! That's some great looking andouille. What were your smoking temps?
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Re: Andouille and Tasso Sunday, Cold Smoked
It was 15hrs at 100-110 degrees, and heavy smoke. Did a Amaze with pecan pellets and small sticks of pecan wood. Had to tend it every hour, but worth it.
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Re: Andouille and Tasso Sunday, Cold Smoked
Excellent looking, please share with the less educated.... me, what does "amaze" mean?
Thanks,
like what I see and trying to learn
jmcrig wrote:Did a Amaze
Thanks,
like what I see and trying to learn
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
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