wisconsin ram
Newbie
- Nov 16, 2016
- 8
- 22
Made some Andouille Used Marianski's Recipe but added 1 small shallot some File Powder and Homegrown Paprika. Ground 1/4 of the Pork Butt thru the 3/4 inch plate and the rest thru the 1/4 in plate
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Andouille 4k Batch
- Thread starter wisconsin ram
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Beautiful looking andouille! And a perfect choice for national sausage month which is October!
Nice cut shot. The power of 2/3 course ground and 1/3 fine ground, that makes a fantastic texture. Nice work on that.
Dave in AZ
Smoking Fanatic
Really nice texture. I like you ingredient additions!
Nice work bud . Like the grind .
wisconsin ram
Newbie
- Nov 16, 2016
- 8
- 22
Appreciate all the comments. I've learned a lot from the forum here and watching Chuds BBQ videos and reading sausage books like Marianski's and Kutas's
Great color and great texture! Points for sure!
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