Howdee folks I have not posted in a while so hope I have not been deleted from the lists. Maybe you've changed the locks, password or the secret handshake. We all know how to do the debone, grind, season and stuff. Heck probably know how to do all of it.
Above is Cajun Hot sausage and andouille headed to the reefer to set a couple a day till smoking to let all the spices marry and the cure #1 time to work its magic especially in the andouille which really should taste like a spicy ham sausage. Remember that heat kills the activation of the ccure and that cold slows its effectiveness down. But slowing its process to me is allowable to insure the safety of the product.
I included this picture to show just how bad a photographer I am . Thats the same sausage as the number one photo about one minute after the first shoot. Looks a lot better here don'tcha think? LOL
Sausage in the chamber. Starting a 30/45 min warm up or dewatering/drying cycle. BTW I am using the A-Maze-N Adjustable tube in an MES40 using pecan and apple pellets. Vent full open and door just on latch for these smokes.
And **poof** 4 hours later, maintaining a 110 to 120 IT
I took this picture because I don't have on and often refer to this cheat. Note the 3"PVC pipe? Its sitting on top of the MES40 discharge. But adding this 2' extension to that discharge I am increasing the draft ability to approximately a 4" discharge thereby increasing the draw thru the unit . It's an engineering thing, ask an engineer to explain it. Its an honest to God engineering law. Seriously.
After the first application of smoke to the sausage and then to the andouille I cook them to 152 (IT) to make them more idiot safe. I use my electric roaster because it will achieve this faster, easier and more accurately than trying to do it in the chamber. It's not a lug but the roaster insert filled with ice. Which I will add water to just before adding the sausages over after achieving the desired temperature to flash cool before drying and returning to the reefer.
The next day back intro the smoker for a second application of pecan and apple.
Certainly smells good. Careful now is not the time to become distracted, you don't want to have the temperature run away and render and ruin those sausages and andouille. Why twice, The Bear showed me the difference between smoked hams and twice smoked. Now anything I make that is cured is double smoked.
(points up to the bleachers) And the crowds go wild!!
It's worth it, but remember you are doubling down on the come. One moment's loss of concentration and you've wasted it all. Thats why its so good I guess.
An additional 4 hours and they are getting so happy and my hands are smelling so good I have to be careful and not bite into a finger! Years ago, in the beginning safety cooking the sausage I noticed the roasters water afterwards smell unbelievable so I rightfully thought I was losing some of that delicious smoke. So I tried a second smoke and now people flock to the garage when they smell smoke begging.
This is it !! Butts deboned, seasoned, ground, chilled overnite, cure and water added, extruded into natural casings which have sat overnight in fresh water after flushing and inspecting. Allowed to rest in the reefer for 2 days to allow the cure to perimate the meat properly then smoked once on pecan and apple, cooked to 152 IT, flash chilled in ice, chilled over night and smoked again. Overnite in the reefer to smooth the smoked flavor/aroma, the bagged and tagged and to the freezer for holiday friends.
Actually I think I really do this smoothing process so the aroma can permeate the reefer and the kitchen and I can enjoy it yet another day anyway. I swear that aroma comes thru the metal of the reefer...LOL
Damn no wonder I am so tired. LOL....
LOL OK, I hope everyone has a safe and joyous Thanksgiving. Be sure to take a break for the festivities and include a moment of thankful thought for all those in the service of the country, protecting you so you can enjoy it.
Above is Cajun Hot sausage and andouille headed to the reefer to set a couple a day till smoking to let all the spices marry and the cure #1 time to work its magic especially in the andouille which really should taste like a spicy ham sausage. Remember that heat kills the activation of the ccure and that cold slows its effectiveness down. But slowing its process to me is allowable to insure the safety of the product.
I included this picture to show just how bad a photographer I am . Thats the same sausage as the number one photo about one minute after the first shoot. Looks a lot better here don'tcha think? LOL
Sausage in the chamber. Starting a 30/45 min warm up or dewatering/drying cycle. BTW I am using the A-Maze-N Adjustable tube in an MES40 using pecan and apple pellets. Vent full open and door just on latch for these smokes.
And **poof** 4 hours later, maintaining a 110 to 120 IT
I took this picture because I don't have on and often refer to this cheat. Note the 3"PVC pipe? Its sitting on top of the MES40 discharge. But adding this 2' extension to that discharge I am increasing the draft ability to approximately a 4" discharge thereby increasing the draw thru the unit . It's an engineering thing, ask an engineer to explain it. Its an honest to God engineering law. Seriously.
After the first application of smoke to the sausage and then to the andouille I cook them to 152 (IT) to make them more idiot safe. I use my electric roaster because it will achieve this faster, easier and more accurately than trying to do it in the chamber. It's not a lug but the roaster insert filled with ice. Which I will add water to just before adding the sausages over after achieving the desired temperature to flash cool before drying and returning to the reefer.
The next day back intro the smoker for a second application of pecan and apple.
Certainly smells good. Careful now is not the time to become distracted, you don't want to have the temperature run away and render and ruin those sausages and andouille. Why twice, The Bear showed me the difference between smoked hams and twice smoked. Now anything I make that is cured is double smoked.
(points up to the bleachers) And the crowds go wild!!
It's worth it, but remember you are doubling down on the come. One moment's loss of concentration and you've wasted it all. Thats why its so good I guess.
An additional 4 hours and they are getting so happy and my hands are smelling so good I have to be careful and not bite into a finger! Years ago, in the beginning safety cooking the sausage I noticed the roasters water afterwards smell unbelievable so I rightfully thought I was losing some of that delicious smoke. So I tried a second smoke and now people flock to the garage when they smell smoke begging.
This is it !! Butts deboned, seasoned, ground, chilled overnite, cure and water added, extruded into natural casings which have sat overnight in fresh water after flushing and inspecting. Allowed to rest in the reefer for 2 days to allow the cure to perimate the meat properly then smoked once on pecan and apple, cooked to 152 IT, flash chilled in ice, chilled over night and smoked again. Overnite in the reefer to smooth the smoked flavor/aroma, the bagged and tagged and to the freezer for holiday friends.
Actually I think I really do this smoothing process so the aroma can permeate the reefer and the kitchen and I can enjoy it yet another day anyway. I swear that aroma comes thru the metal of the reefer...LOL
Damn no wonder I am so tired. LOL....
LOL OK, I hope everyone has a safe and joyous Thanksgiving. Be sure to take a break for the festivities and include a moment of thankful thought for all those in the service of the country, protecting you so you can enjoy it.
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