Question For Foamheart

Discussion in 'Sausage' started by whistech, Jan 26, 2015.

  1. whistech

    whistech Smoking Fanatic SMF Premier Member

    Foamheart, I saw on another thread that you now grind your meat for Andouee instead of chopping.    Could you please tell me the size of the plate (or plates) you use?    If you use a large plate and a small plate, what is the approximate ration of small to large grind?    

    Thank You, Arlie
  2. Arlie

    If foam doesn't find this thread you could PM him.

    Happy smoken.

  3. Arlie, I'm sure Foam will be along to give you his method, but if you don't mind I'd like to comment on this also. I take about 1/4 of my cured meat and dice it small when making my Andouille. It's the more traditional way it supposed to be done and gives the Andouille the look and texture it should have.

    I do remember Foam having a chopper and upgrading to a grinder, but I don't remember seeing him saying he no longer chopped a portion of the meat mixture before stuffing. I might have missed that.

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