1st sausage in the new smoker

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texbowhunter316

Meat Mopper
Original poster
Oct 31, 2014
151
43
Texas
27.5 lbs Andouille and pepper jack
12.5 lbs Salt and pepper
21 lbs Cajun and cheddar
Learned some things, with the size of the smoker and the amount of sausage.
I’ll do a few things different on the next smoke but I am going to call it a success.
 

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Nice! Do you have pictures of your smokehouse? I'd like to see it....
I documented the whole thing in the electric smoker forum and didn’t realize until you ask that I don’t have a full front view of it. How does that happen? I’ll remedy that tomorrow.
I do have some of it during the build though.
 

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The interior is aluminum over 1/2 plywood.
Behind that is OC thermafiber mineral wool insulation and 1x6’s on the outside.
 
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Thanks guys.
Today it’s vac seal time. Might as well try one too huh?
The S&P was really good when we tried the sample piece. This is the 1st time we have made it.
 
I think the Andouille with pepper jack and S&P are nailed down.
The Cajun and cheese needs work. But that’s the fun part right?!
 

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Wow! Looks like a haul. I make about 5 pounds at a time...not even close to your league!

I do love a good Andioulle too! Like!
 
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