Nice looking links!
Good luck and good smoking.
The great and powerful NEPAS can check them by squeezing..
I haven't acquired that talent yet.
I stick the probe in on the high side....meaning the end of the sausage facing up.
I will post a picture of it when I put it in later..
They got up to 150 IT around 9pm.
Gradual bumps on the heat from 120 to 160.
Then into the sink for a cold bath then hung with the fan running on them for an hour.
Rested it the fridge last night uncovered.
One half cup of garlic minced and one quarter cup of CBP made the fridge kind of stanky this morning.
It sure tastes good tho.
Thanks for watching!!
Poked pic for Warpath..
Here I am.........Didnt think I was watching Huh...... looks Magnificent craig......
Sausage at 160 degrees will become to hot to handle after three seconds. You will let go! This is how I would asses if the sausage is fully cooked without a probe but I don't recommend this practice.......
Craig, morning.... I can tell you this..... your andouille tastes better than mine just by lookin' at the pictures.... mine is good by I ain't perfected it yet to my liking... I have your recipe in my SMF book now and butts in the freezer.... When I get it perfected there will not be anymore 5# batches.... 20# or nothin'... Let us all hope this is it ..... then I can move onto something new.... like kielbasa....