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1st Andouille in the smoker. (Q-view)

papa chops

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I did the Nola Cuisine recipe. turned out really good. I knife cut half the shoulder in 1/4-1/2in pieces. I didnt have straight thyme so i used what's called Zaatar a middle eastern blend with a lot of thyme some rosemary and sesame. I got a new Weston 5lb stuffer Waaaaaay nicer than the kitchen aid. I think I actually have a chance at making some descent sausages. Im very excited!!! I smoked these in my fridge smoker. I put a smokedaddy on it that's making my life easier as well. I used Hickory chips instead of the traditional pecan, just because its what I had. I think I read the two woods are in the same family any way. I dried them at 130 deg. for about an hour and a 1/2. Then I bumped it up to about 150/160 for the remainder. took about 5 hrs for the 5lbs of sausage. I did cure them overnite before I smoked them. Im happy with the color and texture. the knife cuts really are worth it imo. Hope You enjoy the pics and thanks for checking them out.



 

fished

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Those are some good looking sausages.  Are you the same Papa Chops that is on the Texas Fishing Forum with the reel cleaning service?
 

fished

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I tried to find the recipe you mentioned, but there was a lot to go threw.  Would you mind posting it?  Thanks
 

darwin101

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Papa Chops, those look good to me.  I think I am finally going to order a grinder today and that is the first recipe I want to try.  

What did you think of the spice levels?
 
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smokin monkey

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Hi Papa Chops, what is the set up you use for the temperature graphs.

Smokin Monkey
 

papa chops

Smoke Blower
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Joined Mar 10, 2013
As far as the spice levels, I'll probably add a little more heat next time, but over all good flavor
 

daveomak

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PC, morning.... the dewey looks awesome... I'll try that recipe next batch.....

Dave
 

westby

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I made up 20 lbs of the NOLA recipe last week. I add double the red pepper flakes and 2 TBS cayenne to kick it up a bit. I also think that fresh thyme is the key. The first time I made them, I used dried / ground thyme and I thought it was overpowering. Love the texture when you cube up 1/3 to 1/2 of the pork - very course grind on the remaining.
 

snorkelinggirl

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Hey Papa,

Looks great! I love the texture, and I am in admiration of your nicely shaped sausage rounds. I was going for that look with some kielbasa I recently made, but didn't make it. Your's look fabulous!

Thanks for a great post!
Clarissa
 

papa chops

Smoke Blower
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Joined Mar 10, 2013
Hey Papa,

Looks great! I love the texture, and I am in admiration of your nicely shaped sausage rounds. I was going for that look with some kielbasa I recently made, but didn't make it. Your's look fabulous!

Thanks for a great post!
Clarissa
Thanks SnorkelingGirl! I hung the rounds overnight in the smoker to cure (It was a good 35 deg. outside give or take). Im sure it helped shape the rings getting that extra hang time on the hooks. Maybe give that a shot. Thanks for lookiN. Oh and ur Kielbasa looking good too. I checked it out the other night lol. 
 

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