Recent content by donaltman3

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  1. donaltman3

    Venison Andouille and other Fresh Sausages

    [ Wazzuqer .... can I just freeze it and cook later like a Johnsonvile Brat?] You can do that but then you lose what it is. Andouille is smoked... if it isn't SMOKED sausage (w/Pecan wood) it isn't Andouille... it would/could be called Cajun sausage though and it would be delish, I am sure.
  2. donaltman3

    STUFFED SHRIMP AND CHEESE GRITS (BBQ STYLE)

    Jim, It looks amazing! I’d love a bowl of it! I am thinking about making some in the next few days using your recipe. Do you think sautéing some onions and peppers along with your sausage might compliment the dish?
  3. donaltman3

    Another go at andouille

    I’m not sure of how to correct this, let them go longer with less heat to the same temp 152 or should/ could I go lesser heat and lesser overal temp but within the guidelines and still have good sausage? I do not want the sausage to look or feel undercooked even if it is safe to eat. I...
  4. donaltman3

    Another go at andouille

    This confuses me, because I use a good thermometer and adjust smoker up And down to temp rfisrdless of what the MES shows it to be.
  5. donaltman3

    Another go at andouille

    I did forget to mention that I do add smoked paprika to my andouille.
  6. donaltman3

    Another go at andouille

    This had perfect snap and chew to me. I did not know or would not have known this is a “fat out.” I thought it was seasoning and moisture from the beer, if you are taking about that red marbled coloring in the meat slice. I’ve had fat outs in summer sausage and it was like an oil layer that...
  7. donaltman3

    Another go at andouille

    Aiyeeeee
  8. donaltman3

    Another go at andouille

    152 and they are out and into the foot tub
  9. donaltman3

    Another go at andouille

  10. donaltman3

    Another go at andouille

    Seems if I don’t bump it to 180 it stalls out at 140-145 for hours. I do not understand people that can smoke any cured sausage in 4 hours. I usually plan for 6 and summer sausage, don’t get me started on smoke times.
  11. donaltman3

    Another go at andouille

    Alright guys figured I’d let you know about this weekends project. Talked to the people at A.C Legg’s and their customer support is great. They sent me a bag of old plantation smoked andouille #163 to try. Right off the bat I noticed the difference in smell and color from their “Cajun blend”...
  12. donaltman3

    Substitute beer for water in pepperettes

    I always use a beer instead of water for venison and pork mix. And also always mix 50/50 deer to Boston butt. Beer seems to help take away some of the gaminess of the deer in my opinion. (Not sure how but I’ve done side by side smokes and am convinced of this.) I have not noticed any...
  13. donaltman3

    Anyone use AC Leggs fresh Cajun Sausage spice?

    I failed to mention in my added ingredients that I did add green onions, well kind of, I added a heaping tablespoon of dried green chives. I think having lived in Lake Charles (Sulphur, LA) has spoiled me on two things... good andouille and boudin. Thanks for sharing this link.. I will...
  14. donaltman3

    Anyone use AC Leggs fresh Cajun Sausage spice?

    I figured the main difference between the fresh cajun sausage and andouille mix would be just what you mention (cure) not the flavor profile. (They did not have andouille at the store I was at.) I did use a cure (Bolner's pink salt) and followed all safe handling procedures.
  15. donaltman3

    Anyone use AC Leggs fresh Cajun Sausage spice?

    Well after smoking and blooming it is much improved. Not sure I will make more sausage with Legg’s #110 mix but it will get eaten and was fun to make. I was able to use a new stuffer and also a new grinder so it was good practice. I swear I still can smell or taste cumin or chili powder...
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