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Lived in NE until I was 30. Now live outside Lafayette LA. Plaucheville is a small town. Fairly flat. Pretty agricultural. Nice people. Pretty redneck. I love the Lafayette are and southern St Landry Parish, North LafayettecPariah and north St Martin Parish. Very very interesting culture, hilly...

Oh yea. On the andouille this weekend after 3 hrs with unit temp set on and sayin 120 and when starting to bump it up gradually I broke out the ThermoPro and found the new electric smoker is at least 20-25 degrees higher in cabinet temp than the unit’s digital thermosat and thermometer read. So...

Ok that makes sense and I guess it’s like not taking your full dose of antibiotics unless somehow before you eat that sausage you get it up or back up to a kill temp for a long enough time. But perhaps that could ruin the sausage too if you have let the bacteria go wild and have to use high heat...

Now I don’t get that. The steam/swamp water had full contamination before I boiled it. Indeed the perfect environment for it to grow into full contamination. Unlike sausage that started out contamination free. So why does boiling it kill the bacteria or ya in enough to drink but same heat...

Now that is interesting. I hadn’t thought of that. But why doesn’t the toxins in elk or deer feces contaminated water remain after boiling? I really am trying to understand the science.

I think I get it. But I also know that I have and can take water from a natural source that is full of bacteria that would send me to a hospital, and boil it to eliminate all bacteria. My point is that at all bacteria die if cooked, boiled or heated to high enough point and many many people...

Like my burgers rare, my steaks black and blue, eat a lot of sushi and rare game including fowl and venison. My posy brought out good facts on qualified posters who did cook to less than 150, including 130 for a couple hours. Very helpful to me and Iam humble for their advised. And thank your...

Your last reply suggested 8 hrs to smoke andouille. Was that 40-140 in 4-5 hrs? I did your thing to the tee and got to 7 hrs and was only IT of 130. Finished it in My smoker is 25 degrees off on digital cabinet thermometer versus a ThermoPro probe. It why can’t a propane or coal grill finish...

Ok so when I grill frozen fresh sausage isn’t that full of bacteria since uncooked and no cure? I’m grilling raw sausage then. Seems like grilling sausage smoked with cure ame cooked to 90% is safer???? Meh?

I searched for any threads on this but couldn’t find any. Given how many people buy smoked sausage and cook it for a good bit longer than maybe suggested and it still turns out good, does anyone here smoke their pork sausage to like 120-130 and then cold bathe and bloom it and freeze it knowing...

Do you know a reference for the percentage of fat each sausage type generally uses? So far I just look at usda nutrition data per type but that isn’t really a sausage making resource. Or is that a sufficient reference for making sausage?

Ahhhh. Finer ground fat allows you to use less? Hadn’t thought of that. Learned something new today. Thanks.

But isn’t finished andouille typically 25-28% fat? A little higher than other sausages but not as high as Italian etc?

So when you say you shoot for 10-15% fat for pork andouille does that mean you only use lean pork since pork butt is 20-25% fat or does that mean you add 10% of volume in pure fat to the lean and fatty trim?

So do you ever make andouille or polish sausage or breakfast sausage with venison? And when you make Andouille with just Boston butt what fat percentage are you looking for? I see that Rabideaux’s here smoked sausage is about 25% fat but it is not Andouille.

Man thank you so much. That is some really good information. Appreciate you.

So are you saying that fatback is not what you get from trimming a pork butt and is a separate purchase? Or just that I need to buy more of it to add what I get from a pork butt?

I find that my venison sausage is still too gamey at 50-50 mix. Despite good kill-casing handling. I think I underestimate the fat content of trimmed pork butt and should add more back fat. But everyone says 80-20 or 60-40 or 50-50 venison to pork and doesn’t distinguish if is that is trimmed...

As a hunter, assuming deer included, what do you find is the best use of venison for sausage?

Yes sir. You that is what I’ve been told but nobody told me what plate. I was about to use the stuffed plate!!