Picked up some nice stuff -
11lbs of belly (going for 5 lbs for Raye's and maybe maple cure for other 5) -
(http://img42.imageshack.us/img42/738/bacon2l.jpg)
A nice tri tip -
(http://img849.imageshack.us/img849/4267/bacon3.jpg)
And 8 chuck eyes (for visiting family) -
(http://img836.imageshack.us/img836/1616/bacon4.jpg)
They even give good bags for carrying it home -
(http://img852.imageshack.us/img852/8899/bacon1.jpg)
They ain't cheap. They are a specialty store but they have really great service and will do special orders for things like certified pork for cured sausage.
Jim
Nice! Enjoy!
(and think about people that are KITCHEN-LESS while you're cookin')
:( 8)
Just placed my first order for Gunpowder. Ordered the combo. Hope to do up the tritip after the in-laws leave. Not that I won't share but it isn't all that big.
Also laid in a pork loin that is being divided into dinners and tasso. I'm looking forward to making it and some andouille to add with some chicken for a gumbo.
Anyone tried the sausage and tasso recipe from here - http://www.nolacuisine.com/creole-cajun-recipe-page/ ?
Jim
Quote from: Drac on April 09, 2011, 10:21:50 AM
Also laid in a pork loin that is being divided into dinners and tasso. I'm looking forward to making it and some andouille to add with some chicken for a gumbo.
Anyone tried the sausage and tasso recipe from here - http://www.nolacuisine.com/creole-cajun-recipe-page/ ?
Jim
Haven't tried those recipes but I did just use the tasso recipe from "Charcuterie" that calls for an almost equal amount of white pepper. I found it to be WAY to heavy on the pepper taste, to the point of masking most of the other flavors.
For the andouille recipe, it's a similar amount of cayenne to the one I used and a great deal more black pepper. Again, I found the recipe I used to not really be enough cayenne and to much black pepper. Perhaps it's because I used fresh ground pepper instead of a can, but 2tbls of black pepper seems like a bit much for me.