I get these crazy ideas some times. As I mentioned in an earlier post, there have been some good pork sales lately.
When I saw this:
My first thought was SAUSAGE!!
Since the day after Thanksgiving is officially Gumbo Day in my family, I decided to try my hand at Andouille.
First step was to skin the little devil while preserving as much of the fat as possible. Since my local grocery has stopped selling fatback, I don't have any extra to add in. Turned out not to be a problem as this was one porky porker!
Next test of my butchering skill was to remove the bone while preserving all the meat and all 10 of my fingers.
Success!
Think I did ok. Ended up with about 7lbs of meat all in. Took out 4 for the andouille and will make bratwurst out of the other 2.
Next was the fun job of cutting half the meat into quarter inch cubes.
After that it was just mixing.
Stuffing will be tomorrow and smoking will be Sunday, so stay tuned.
By the way I used the Nola Cuisine recipe:
2 tsp of Cayenne (I used an extra half teaspoon)
1 Tbsp Paprika
1/4 Cup Chopped Fresh Garlic
1/8 Cup Fresh Ground Black Pepper
3 Tbsp Diamond Crystal Kosher Salt
1 Tbsp Fresh Thyme leaves, chopped (I used dried)
1 tsp Crushed Red Pepper
1 teaspoon cure#1
1/2 Cup Ice Water (I used a cup)
I also used a cup of non fat dried milk.
When I saw this:
My first thought was SAUSAGE!!
Since the day after Thanksgiving is officially Gumbo Day in my family, I decided to try my hand at Andouille.
First step was to skin the little devil while preserving as much of the fat as possible. Since my local grocery has stopped selling fatback, I don't have any extra to add in. Turned out not to be a problem as this was one porky porker!
Next test of my butchering skill was to remove the bone while preserving all the meat and all 10 of my fingers.
Success!
Think I did ok. Ended up with about 7lbs of meat all in. Took out 4 for the andouille and will make bratwurst out of the other 2.
Next was the fun job of cutting half the meat into quarter inch cubes.
After that it was just mixing.
Stuffing will be tomorrow and smoking will be Sunday, so stay tuned.
By the way I used the Nola Cuisine recipe:
2 tsp of Cayenne (I used an extra half teaspoon)
1 Tbsp Paprika
1/4 Cup Chopped Fresh Garlic
1/8 Cup Fresh Ground Black Pepper
3 Tbsp Diamond Crystal Kosher Salt
1 Tbsp Fresh Thyme leaves, chopped (I used dried)
1 tsp Crushed Red Pepper
1 teaspoon cure#1
1/2 Cup Ice Water (I used a cup)
I also used a cup of non fat dried milk.
