Sausage
Beef and pork with jalapeño and cheddar, made to our recipe and hung in the upright smoker.
Meat, wood and pit temperature
18:00
21:00
00:00
03:00
06:00
09:00
11:00
Post oak, 225°F. On 08:00, off 10:30
2.5 h
On the smoke Resting in butcher paper Doors open at 11:00. On a usual night (sample).
One link
$5
Half pound
$8
Ten links, a day’s notice
$45
Example prices.
How we cook it
1
Made twice a week
Ortega Butchers stuff it to our recipe on Tuesday and Friday (sample).
2
Hung at 08:00
On rods in the upright smoker at 225°F, so the casing turns crisp.
3
Off at 10:30
Rested for half an hour and cut into links at the counter.
Get here before it sells out
Doors open at 11:00, Wednesday to Sunday, and we slice until the pit is empty. Whole cuts and catering need two days’ notice.