Shooters Andouille 2010 part 1 with pics
This will be my first smoke for 2010! The original post with the recipe and method is in the link below. The actual smoke will take place tomorrow morning after I rinse, hang, and dry the horse shoe links
This is my setup with new 15 lb stuffer from Gander Mountain. I must say not only was stuffing a breeze but clean up of the grinder was easier as the stuffing process tended to smear fat in the grinder and this issue is resolved as well as others with a stuffer.
Partially frozen butt cut into strips:
Grind with ¼ inch plate:
The seasoning was mixed with the wine and then mixed into meat by hand.
With the new stuffer I quickly stuffed bulk links.
Bulk Links ready to horseshoe
Horseshoe links going to fridge till tomorrows hanging and smoking with Pecan
These sausages should be good but I will follow up with part 2 with Qview Sunday: Can’t wait!