Where there’s Smoke…there’s Fire.

The April Charcutepalooza challenge: Hot Smoking. Canadian bacon, or Tasso ham?

Tasso ham it is! As of right now, 5 pounds of pork shoulder are sitting in dry cure. Tonight, they will be rinsed and seasoned, and tomorrow they will be smoked. In addition to the Tasso, more pork is cubed and ready to be turned into spicy, smoked Andouille sausage. Tuesday is gonna be a hot one…

And here it is, a balmy 40-something-degree April evening in Seattle…Tasso ham smoking outside on the grill, Andouille sausage ground and ready to be cased. The Andouille will sit overnight to develop its pellicle, and it will be smoked tomorrow night. It’s not yet hot, sticky or humid here in the Pacific Northwest, but it sure smells like Cajun country.

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