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Discussion in 'Sausage' started by nepas, Jan 24, 2012.
Got a 9 pounder thawing for some smoked Andouille. Not sure yet if i wanna cut any gator in with it.
oh oh I'm in for this one
What recipe are you using?
Love your sausage posts!
I deviated some here and got 2, 5 lbs batches
First rinse the meat off good. See the clot on the corner? Cut it off and toss it
Now start to take the blade out. De boning
See the blade of my knife, Thats a fat line. I want that
After de boning and you got chunks. Wash the meat again just in case you sliced some bone.
The left bowl is pretty lean, little blue bowl is garbage....toss it...Green bowl is my fat cut. The double X if for the handler....HAHA
Do your parts a favor and grease em up some before the grind. You will not taste the Crisco.
The medium grind.
Fat grind is course.
Going to do 5 lbs of Andouille
After you got the grinding done. Do yourself, family and friends another favor and clean and sanitize everything.
Use the heat setting on your dishwasher. The heat is what will kill any nastys.
Spray everything down, use a paper towel and let it dry good.
After its all dry i even use one of these.
Here is the Andouille all mixed
And a taste
Then the other 5 lbs im going with AC Smoked Kielbasa
And another taste.
Both are ready to go.
No its not for the cure to work. I just dont have time tonight.
sure is looking good
great info on keeping safe
Looking forward to seeing the rest!!!
Looks good so far Rick!
That is my kind of sausage...and Beer...
Nepas, Did that bottle of Andouille seasoning come from Penzey's?
From here in Savannah. I go right to the place to buy it.
Great post Rick and thanks for posting the sanitation piece too.
Man that looks great nice job... bet that will be tasty..
Have fun and Happy smoking
Great tutorial. Looking forward to see the stuffing and smoking process.
Thanks for the great tutorial and all the info.
Had to look Andouille up, not done down here .Looks great, your set out makes perfect sense. I assume its got French origins,Im ready for the next class.
Your sausage looks awesome but now put it into casings will ya. Now my house might look like that tomorrow or maybe the next day. I have abput 40lbs of butts hanging in the frig just waiting on me.