First official batch of TSP-24 Workshop, sausage done except for smoking.
Brisket, and jalapeño with modifications from the first batch. About 24 lbs here.
Login to reply
Replies (7)
@SoupBox you may to see this a looooot 😎
Yes
I bet it's delicious.
There's a local guy on #Cozumel that makes and sells chorizo at the market. Much better than anything else I've had in the restaurants. It's marvelously smokey!
Have you figured out which casings don't get tough in the smoker? I think I used hog casings last time and they didn't go so well.
I use collagen casings. No problems. I also keep the temps LOW. Not a cold smoke but like 225-250.
IDK if this means I am supposed to follow her or she me, but I gave her a follow.
Well thanks! I think soup was the connection. Maybe.