The container on the left is pork butt and rib trimmings (made St. Louis from spares) in a brine to become Tasso. And on the right, weighing in at around 5 pounds, is the other half of the pork butt along with a pound of chicken livers. This has been very liberally seasoned and is curing to become Boudin. Both recipes are from my new favorite cookbook.
After several days in the brine, the Tasso chunks came out to dry off and be generously rubbed then hit the smoker.
Pecan would have been traditional, but apple smoke had to suffice.
The first container was put in a large pot to boil for an hour or two, along with celery, onions, poblano and jalapeno peppers. I don't have any pictures of this, but it was not pretty. Then the meat was ground, mixed with a large quantity of cooked rice, green onions and parsley. Then stuffed and it looked like this.
Thanks for looking!
