Went shopping today at the new meat market

[Drac]

Picked up some nice stuff -

11lbs of belly (going for 5 lbs for Raye's and maybe maple cure for other 5) -



A nice tri tip -



And 8 chuck eyes (for visiting family) -



They even give good bags for carrying it home -



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

[hal4uk]

Nice!  Enjoy!
(and think about people that are KITCHEN-LESS while you're cookin')
:(  8)

[Drac]

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

[DisplacedCoonass]

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.