15 Lbs More Andouille and Some Breakfast Links ~ Foamheart

Discussion in 'Pork' started by foamheart, Feb 20, 2016.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Deboned, chopped in chunks, seasoned and ground w/ a 3/4" plate. Set Over night getting cold again.

    Pulled out, 1/2 C of water with #1 cure, another tablespoon of spice and some cracked black. Loaded stuffer using large tube and stuffed 46MM+ natural casing. Twisted links and back to the reefer overnight.

    Open the reefer door to get milk for cereal for breakfast and knew immediately it was going to be a day day by the aroma. It maybe the best andouille ever made by the smell!

    Preheat MES40, load the MECS w/ pecan shells, Load the adjustable oval A-MAZ-IN tube with apple (what an outstanding combination), The color and aroma I could sell Bull bisquits that had been smoked in this stuff! Andouille IT never exceeded 110 degrees. The casings did not even get the slightest bit oily!

    Internal meat is still 100% raw by how squishy the casing are.


    Loaded into the smoker. Actually you can see them, Maybe the first time that glass has been almost clean....LOL


    Still have plenty of pecan shells!


    Making smoke all over the place!


    4 hours of smoke, is that not beautiful?


    While the smoking was going on, I made some breakfast links (Pop's recipe of course), while watching the LSU ball game. Neighbor saw the smoke, sister just has great timming. 15 packages of breakfast link quickly dwindled down to 8.

    Because I just don't feel like it now, the andouille is back in the reefer now, I'll cook 'em & bag 'em tomorrow.

    This is the local Smoking "Guru's" Price list, my andouille costs about .90/pound and it tastes exactly like I like it! Make you appreciate knowing how to smoke, cure & cook doesn't it! He is accepted by the media as "The authority on Cajun meats".

    From the Smokehouse

    WJ’s Andouille $8.00 lb

    Smoked Sausage $6.25 lb

    Tasso $8.99 lb

    Whole Smoked Chicken $4.25lb

    Smoked Turkey Necks $3.89 lb

    Hog Head Cheese $4.45 lb

    Whole Smoked Turkey Breast $10.99 lb

    Sliced Smoked Turkey Breast $12.99 lb

    Smoked Baby Back Ribs $9.99 lb

    Whole Smoked Brisket $14.99 lb

    Beef Jerky $6.00 pk

    Pork Snack Sticks $14.99 lb

    Cracklin (cooked on Tuesday only) $6.00 bag

    Smokehouse Products from the Freezer

    Fresh Sausage $6.89 lb

    Italian Sausage $5.55 lb

    Jalapeno Cheese Sausage $6.25 lb

    Stuffed Chicken Breast (stuffed with fresh sausage) $6.99 lb

    Stuffed Pork Chops (stuffed with pork sausage) $5.99 lb

    Stuffed Pork Loin (stuffed with Andouille) $6.99 lb

    Cubed Pork $3.10 lb

    Duck Sausage $7.98 lb

    Fresh Deer Sausage $7.49 lb

    Smoked Deer Sausage $8.25 lb

    Smoked Chicken Breast $6.99 lb

    Smoked Turkey Sausage $5.25 lb

    Whole Smoked Duck (seasonal) $6.98 lb

    Boudin with Rice $4.49 lb

    Boudin without Rice $6.49 lb

    Boudin Balls $4.25 doz

    Smoked Ham Hocks $4.25 lb

    Skinless Chopped Andouille $4.25 bag

    Gumbo: Chicken Andouille $12.95 QT

    Gumbo: Seafood $13.95 QT

    Dry Mixes

    Roux/Gumbo Mix $4.50

    Jambalaya Mix $3.95

    Bean Mix $1.50

    Red/White/Baby Lima Beans $1.99 lb

    ****Deer Processing Available

    ****ASK ABOUT OUR SAUSAGE OF THE MONTH

    ****All prices available to change with market fluctuation

    Be back with more when I cook and package that beautiful andouille, I really wish you could smell it! 
     
    Last edited: Feb 20, 2016
  2. b-one

    b-one Smoking Guru OTBS Member

    I want to live next to you!
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great, I'll send you my address so you can send me some for quality control purposes!

    POiNTS!
     
    Last edited: Feb 20, 2016
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    LOL.......
    Thank you Case...... You should send it to me, ya never know what might show up.
     
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Looks Great Foam, Do you have your recipe posted? I did a quick look but couldn't find it. I've never tried andouille, and looking at your pics puts it at the top of the list of must tries.
     
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    If I lived next door, I'd probably sneak out back while you were messing around in the kitchen and take a few links right out of the smoker haha looks great as usual! Points!!
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Another great one Kevin!

    Andouille is a favorite around here, we use it in everything.

    Yours looks spectacular!

    Gotta find a recipe for andouille on the flat top! 

    Points!!

    Al
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    No sir, its not my recipe although I can tell you its pretty close to either this one:

    http://www.smokingmeatforums.com/t/100440/first-time-stuffer-andouille

    and this one:

    http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/

    The spice I use is from a Pro, a friend who's family has been making awesome meat products since I was riding a bike. 
    LOL..... I pretty much share with everyone, as long as they don't get greedy or want my last piece

    Thank you sir.
     
    Last edited: Feb 21, 2016
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Al, but its like every other sausage you put in what you like and just follow steps. really the only difference between sausage and andouille used to be that the andouille was cured and the sausage wasn't. But now we are putting cure in everything.
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Finished the second smoke and packaged! Apple + Corn Cob + Pecan


    Bagged and tagged


    18 ea. approx. 1 lb. vacuum bags of double smoked goodness! (LOL just ordered more bags from Liza)

    BTW this was an experiment, I cut back on the fat. This is probably 70% meat and 30% fat.


    Damn it smells good!
     
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Damn they look good too.
     
    danmcg likes this.
  12. I REALLY wish I could TASTE it !

    Great lookin' sausages ya gots there FH !!  [​IMG]
     
  13. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Thanks for the links Kevin!
     
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Kevin.... those look awesome.....    Good job....

     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I wish you could also! Thank you.
    NP..... I have this stupid idea about making sausages (and andouille), you put in what you like. If you want beer in your Italian vice red wine, or rosemary in your Cajun vice thyme, onion instead of garlic in keilbasa, etc.... you know over the last 1000 years some one has done it before and it probably has a name. Chances are really good that when you refine that recipe and you really like it, others served will also.

    The main thing about the andouille is the meat is hard cured, it is all about the cracked black, the cayenne which goes in every garden so its nothing special here.Yes, onions and garlic too. I think papricka, if its Cajun throw in some thyme. I always thought andouille is as close to a ham sausage as you can get.
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Dave.The casings this year are smaller than those before but they'll just have to do. I always smile when I think, each link in that picture is a gumbo. A better way to view it, I can't imagine.
     
  17. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Kevin sorry I didn't get to add a comment earlier had to run.That is another fine looking sausage,how do I get on the mailing list? Points

    Richie
     

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