Preparation:
(you can use an extra pound of pork instead of the tripe.) Chop, do not grind the meat. Mix with seasonings. Stuff into casings.
Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use softwoods such as pine.)
Throw anything sweet, such as cane sugar or syrup, raw sugar, molasses, sugar cane or brown sugar on the wood before lighting.
Source: Cajun Fred |
