Soutern style and andouille

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bamafan

Smoking Fanatic
Original poster
OTBS Member
Jun 4, 2008
823
25
Crestview Fl
Haven't posted anything in a while and my buddy killed on of his pigs and called so it's sausage time.

45 pounds chunked up and partially frozen


My buddy Jay the "Pig man". Retired Army. Not a bad guy for a Georgia fan.The LEM makes short work of it!


Into the stuffer.





Amazin one loaded with pecan and the other with hickory


In the smoker

 
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Reactions: bdskelly
looking good Tim........
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Looks great bout time you broke that grinder out   
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YA Buddy, way to do 'er.  I do wish I had friend like that.

Looks Delicious anyway, what recipe did you use?
The sourtern style is a mix from Waltons . Have been using it for quite a while as I have not been able to beat the flavor in what I tried with homemade recipes. The same for the andouille.
 
TIM! Looking great! Glad you decided to get into sausage after I left (sarcasm). 3 more weeks and ill be in Colorado! Hopefully I can get down to your area sooner rather than later but trying for next may atleast.
Tell Jay that im jealous of that beard (13 more years and ill start mine).
Oh and no trash talking my Dawgs!
-Great smoke
Kyle
 
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