It was ten below with 20 below wind chills this past weekend. That's too cold to ice fish so sausage time! Grabbed a pork butt for andouille.Cut up and ready to process.
I cut up 2 pounds in 1/4 inch chunks and ground up 6 pounds.
I used the NOLA recipe and added some extra garlic.
I soaked the 32mm casings overnight and then flushed each section before putting on the stuffing tube.
Stuffed away and into the smoker for a rest at 110* for 1.5 hours.
Added alder as I had no pecan or hickory left. Bumped the temp 10 degrees each hour with smoke for 3 + and then removed at an IT of 155*(Total time was a bit over 7 hours).Chilled in the snow until an IT of 115* then hung to bloom for a few hours in the cellar
Stuck in the fridge overnight and then cut and vac packed for later( gumbo etc.)
Thanks for looking !
Had some with a cold one and it was tasty! CM
I cut up 2 pounds in 1/4 inch chunks and ground up 6 pounds.
I used the NOLA recipe and added some extra garlic.
I soaked the 32mm casings overnight and then flushed each section before putting on the stuffing tube.
Stuffed away and into the smoker for a rest at 110* for 1.5 hours.
Added alder as I had no pecan or hickory left. Bumped the temp 10 degrees each hour with smoke for 3 + and then removed at an IT of 155*(Total time was a bit over 7 hours).Chilled in the snow until an IT of 115* then hung to bloom for a few hours in the cellar
Stuck in the fridge overnight and then cut and vac packed for later( gumbo etc.)
Thanks for looking !
Had some with a cold one and it was tasty! CM
