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How to smoke traditional Cajun meats
Posted on 12/16/17 at 4:47 pm
Posted on 12/16/17 at 4:47 pm
What time, temps, and wood is used to smoke pure pork sausage from traditional smokehouses/butcher shops in south Louisiana?
2
Posted on 12/16/17 at 4:55 pm to Jibbajabba
I would use pecan.
Posted on 12/16/17 at 5:29 pm to Jibbajabba
I think most of them "cold smoke" (around 185 degF) sausage. Not really familiar with the process. Teets (Ville Platte) and Rabideaux's (Iowa) do it really, really well.
ETA: Oak, pecan, hickory, and the fruit woods all work well with pork.
ETA: Oak, pecan, hickory, and the fruit woods all work well with pork.
This post was edited on 12/16/17 at 5:30 pm
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