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Todays smoke...andouille...with Q-View

post #1 of 10
Thread Starter 

Made another batch of andouille.

Cranked the MES to 100 after the cold weather trick. (pot of hot water inside for 10 minutes)

Loaded the amazen thingiee with pecan.

Put it in after 1 hour drying time.

Will raise the temps every hour 20 til 180.

When they hit 155 IT out they come for a cold bath and then bloom in the kitchen for an hour.

Then it's eating and vac packing time!!

 

 

smokin 001.JPG

 

 

smokin 002.JPG

 

 

The weather has finally started to melt the ice here, so I am off to the store to get supplies.

Going to make a screaming hot habanero sausage.

 

 

 

 

post #2 of 10

looking good

post #3 of 10
Thread Starter 

Here's the finish.

Made the chunks a little larger this time and added an extra tbs of cayenne.

Very good tasting, with a little heat.

I am happy!!!

 

002.JPG

post #4 of 10

Great Looking Andouille...

post #5 of 10

Nice chunky sausage Fpnmf, If and when I get around to making some andouille  I think I'll follow your lead and course grind it. it just looks better.

post #6 of 10
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

Nice chunky sausage Fpnmf, If and when I get around to making some andouille  I think I'll follow your lead and course grind it. it just looks better.


About 8 lbs this time. Thanks.

It took a lot of time to cut half of it into chunks about 1/4 inch.

Then coarse ground the other half and mixed it up.

I like the way it looks and consumes. Kinda chewy.

mmmmm Think I'll have some for breakfast.

  Have a great day!!!

 

 

   Craig
 

post #7 of 10

That looks great................ nice color and presentation. Did you use cure?

post #8 of 10

icon_cool.gif

Yes sir that some fine looking andouille there Craig. Now I also like the bigger chunks and so much I'm having a new plate made for my grinder since I can't buy one. The only thing I see wrong with your sausage is thats theres not that much of it. By the time you get started eating it it would be gone. Now thats a bad thing.

post #9 of 10
Thread Starter 



 

Quote:
Originally Posted by boykjo View Post

That looks great................ nice color and presentation. Did you use cure?


Thank you. Yes, used pink salt.
 

 



Quote:
Originally Posted by mballi3011 View Post

icon_cool.gif

Yes sir that some fine looking andouille there Craig. Now I also like the bigger chunks and so much I'm having a new plate made for my grinder since I can't buy one. The only thing I see wrong with your sausage is thats theres not that much of it. By the time you get started eating it it would be gone. Now thats a bad thing.


Thank you. Couldn't agree more. Had 8 pounds of meat. It started getting eaten right outa the smoker.

My 17 YO stops by and he is hungary. He is a big fella,6'1' and about 250. Between the 3 of us 4.5 pounds got vaced and into the freezer.

I made a huge breakfast too. Waffles,bacon,hasbrowns and eggs.

 

The rest is history. One piece in the fridge.

 

 I am glad everybody likes it.

 

 

Hahahahahah took him on his first trip to Super H Mart too. He was amazed at all the things they sell. They had a little stand giving away

cheese and sausage. Asked about the sausage.. She rolls her eyes and points to the package. Had the boy try some. He did. Asked him if he knew what head cheese was. Then told him hahahahhahahha. He wasn't amused.
 

post #10 of 10

outstanding Q view, Craig!  if there's one thing that we all need, it's more sausage!  PDT_Armataz_01_34.gif

 

especially liked the finish picture!  love getting to see the cross section there with the sausage cut. 

 

and that extra cayenne sounds like it was just the right addition! 

 

& LOL @ the head cheese introduction.   classic!  icon_biggrin.gif

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