Meet my new precioussssss....
which helped me create....
= my first go at Andouille.
Meat mixture: 3# of butt, 2# belly
Grind: 1/3 course grind, 2/3 fine grind
Recipe source: Nola Cuisine (per links found within SMF)
Smoked: Applewood, 2 hours at 130 + 2.5 hours at 160 (IT about 115)
Poached in 170-180 degree water bath until IT of 160 reached.
Ice water bath followed. Air dried for 2 hours on racks.
Vacuum-packed and labeled for sharing. Into the freezer.
Dinner: Red beans and rice + 2 links of fresh Andouille
I'm on vacation all week... so.... cold-smoked bacon... hot-smoked salmon and maybe some boudin later in the week. Was hoping to go to Vegas for a couple days later this week, but an allergic reaction has caused some prolonged edema in my hands and legs, so I'm thinking the Vegas trip is going to be delayed. What better way to spend the time "relaxing" than slaving over the smoker...
which helped me create....
Meat mixture: 3# of butt, 2# belly
Grind: 1/3 course grind, 2/3 fine grind
Recipe source: Nola Cuisine (per links found within SMF)
Smoked: Applewood, 2 hours at 130 + 2.5 hours at 160 (IT about 115)
Poached in 170-180 degree water bath until IT of 160 reached.
Ice water bath followed. Air dried for 2 hours on racks.
Vacuum-packed and labeled for sharing. Into the freezer.
Dinner: Red beans and rice + 2 links of fresh Andouille
I'm on vacation all week... so.... cold-smoked bacon... hot-smoked salmon and maybe some boudin later in the week. Was hoping to go to Vegas for a couple days later this week, but an allergic reaction has caused some prolonged edema in my hands and legs, so I'm thinking the Vegas trip is going to be delayed. What better way to spend the time "relaxing" than slaving over the smoker...
