Nostr Web Client

Jack Spirko 1y ago

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.

Reply to this note

Please Login to reply.

Discussion

AZA_21m 1y ago

nostr:nprofile1qqsfhsknfhw6s0v59g0a6d48fple4tk8grdjf6newvkepcur6xwjjjqpzdmhxue69uhhqatjwpkx2urpvuhx2ue0qy2hwumn8ghj7un9d3shjtnyv9kh2uewd9hj7fh6klt you may to see this a looooot 😎

Jack Spirko 1y ago

IDK if this means I am supposed to follow her or she me, but I gave her a follow.

SoupBox 1y ago

Well thanks! I think soup was the connection. Maybe.

Alexander Grawoig 1y ago

Yes

Graham 1y ago

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!

Brisket 1y ago

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.

Jack Spirko 1y ago

I use collagen casings. No problems. I also keep the temps LOW. Not a cold smoke but like 225-250.