Got my prep and grind done for the Andouille I am making! Trimming the butt was relaxing and now I have it ground, seasoned, and in the fridge for an overnight sleep.
I did this with the standard coarse grind plate of my KA mixer. I didn't want to cut up chunks and didn't have a larger plate (getting some soon) but I like the texture of the grind. We shall see how the mouth feel is.
Here's just a couple pics I'll take more tomorrow when I start the stuffing process and the smoking too. Thanks for all the help in getting me started on this journey [emoji]128523[/emoji]
I did this with the standard coarse grind plate of my KA mixer. I didn't want to cut up chunks and didn't have a larger plate (getting some soon) but I like the texture of the grind. We shall see how the mouth feel is.
Here's just a couple pics I'll take more tomorrow when I start the stuffing process and the smoking too. Thanks for all the help in getting me started on this journey [emoji]128523[/emoji]
