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Memorial Day 2nd Sausage Run, 1st w/the new Grizzly

post #1 of 9
Thread Starter 

Meet my new precioussssss....

 

which helped me create....

 = my first go at Andouille.

Meat mixture:  3# of butt, 2# belly

Grind:  1/3 course grind, 2/3 fine grind

Recipe source: Nola Cuisine (per links found within SMF)

Smoked:  Applewood, 2 hours at 130 + 2.5 hours at 160 (IT about 115)

Poached in 170-180 degree water bath until IT of 160 reached.

Ice water bath followed.  Air dried for 2 hours on racks.

Vacuum-packed and labeled for sharing.  Into the freezer.

Dinner:  Red beans and rice + 2 links of fresh Andouille

 

I'm on vacation all week... so.... cold-smoked bacon... hot-smoked salmon and maybe some boudin later in the week.  Was hoping to go to Vegas for a couple days later this week, but an allergic reaction has caused some prolonged edema in my hands and legs, so I'm thinking the Vegas trip is going to be delayed.  What better way to spend the time "relaxing" than slaving over the smoker...   banana_smiley.gif

post #2 of 9

Congratulations on your stuffer and your sausage!

post #3 of 9

Lisa, morning....  Well, is the Griz a step up from the KA grinder / stuffer ???    Your sausage looks good....     

 

Dave

post #4 of 9

Looks amazing!  Congrats on the Precious! (love those books and the movies)

 

Great job!  ON my Vaca...going to play and do some too!

 

Kat

post #5 of 9
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Lisa, morning....  Well, is the Griz a step up from the KA grinder / stuffer ???    Your sausage looks good....     

 

Dave

 

Major step up!  No regrets from any of the info that's been shared directly with me, or from my forum stalking...

 

Still fighting with the casings a little, but it's all in the learning curve.  However, it was easier from the first time.  I'll be a -pro- soon enough.439.gif

post #6 of 9

You are doing a fine job!!! This get's addicting. Reinhard

post #7 of 9

Looks great

post #8 of 9

Good looking sausage...

post #9 of 9

Congrats on the stuffer and that sausage looks really good!

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