75# Andouille and 50# smoke sausage...pics. added

[indaswamp]

Smoking the Andouille in the morning...smoking the pork sausage saturday. will post pics.

This is made from all the left over pork and fat from deer processing day. Some of it was just overbought with the intention of adding in to this smoke. I had to sub out some of the pork butt for pork fat to get the fat ratio right in the deer sausages, so some of it was just unused....had to do something with it. More sausages on deck. The andouille is 80/20 and the sausage is about 70/30. I cut the fat caps off the butts and ground them through a 1/4" die for the andouille for even distribution. This will be the first time I have made andouille with hog casings. We'll see how it turns out with the meat ground through the kidney plate. I have a 1/2" (12mm) plate on order for this but it has not arrived yet. I think it will work better with the smaller dia. casings....

Did the first grind yesterday, second grind and stuff today, smoke tomorrow.....

All in I think we processed 6~700# of meat this week. Whew am I tired!!!!

 

[crazymoon]

IDS, I'm in!!!!

 

[indaswamp]

Got an early start today because rain is suppose to be moving in this afternoon...wanted to finish before the downpour cranked up.
Loaded up @ 4:30am,

dried the casings for about an hour and rolling TBS to 'em now....

 

[chopsaw]

Waiting for a sliced shot , looks like the perfect grind .

 

[indaswamp]

Waiting for a sliced shot , looks like the perfect grind .

We'll see how it does... It was a little coarse for the size stuffer horn I was using. The 1/2" plate might be a better size for stuffing into hog casing. 3/8" was just too small IMO for andouille.

 

[indaswamp]

Pulled the andouille links @ 4pm...11 hours of smoke...

up close...

 

[Hawging It]

That’s a ton of good meat!!

 

[indaswamp]

Woulda had 3 more deer to process, but my buddy's friend had to go to the emergency room day before we processed so he did not pull his meat out of the freezer. His pancreas was not functioning properly. Found out today he has pancreatic cancer...he is 52 years old. Ya'll keep him in your prayers would ya.....

 

[smokininthegarden]

Re: Andouille, I have tried grinding fat and meat through the 1/4 inch plate. Turns out alright
no complaints there. I have ground the fat and meat through the 3/4 inch plate, not to sure I
liked that too much. My favorite so far is grind fat and some meat through the 1/4 inch plate
and grind meat through the 3/4 inch plate. Gives a very nice texture. I want to order a 1/2 inch
plate and do some more experiments but that will have to wait till it warms up here, it was only
4 degrees outside when I went to work this morning, a little to cold for smoking.

Cal

P. S. I will keep your buddy in my prayers, that is tough news.

 

[chopsaw]

I was gonna comment on the sausage ,,, but I'm sad to hear about your buddy . Like smokin said that's tough news .

 

[indaswamp]

Thanks guys....much appreciated...

 

[indaswamp]

Smoked the regular 100% pork smoke sausage today. It was very windy so it was a challenge to keep temps. stable. I forgot to snap a pic of the links inda smokehouse. I was trying to get them off before the rain hit in the afternoon...

Here is a cross cut pic. of the andouille...

Here is the 50# of smoke sausage after blooming...

Cross cut on the smoke sausage...

Cutting the links down for packaging...

Sounded like dueling banjos with two sealers going at the same time...LOL!!

Labeling....smoke sausage in the front, andouille inda back...

 

[mosparky]

man, that looks good. What size hog casings did you use ?

 

[indaswamp]

man, that looks good. What size hog casings did you use ?

42~48mm hog casing on the andouille, 36~42 on the smoke sausage.

 

[smokininthegarden]

You do make some beautiful sausage, I love the pic of the andouille that looks
delicious. Nice job.

Cal

 

[chopsaw]

Yep nice work .

 

[indaswamp]

You do make some beautiful sausage, I love the pic of the andouille that looks
delicious. Nice job.

Cal

Thanks. I had a really good mentor in my great Uncle.

Yep nice work .

Thanks Chop.

 

[Rafter H BBQ]

That all looks top notch!

Sorry to hear the news of your friend...

Definite thoughts and prayers to y'all!

 

[indaswamp]

That all looks top notch!

Sorry to hear the news of your friend...

Definite thoughts and prayers to y'all!

Thanks WHB...

 

[crazymoon]

IDS, Great job on the sausage and as always a great post,sorry to hear about your buddy .