One twin pack of butts on sale for 1.49/lb. First butt cut and cubed (yes the bones was removed expertly) LOL. These is without a doubt the leanest buts I ever saw. I started to re-wrap and save for pulled pork!
Spices and cure added. (Later I will realize I used less cure than last time, different measuring spoons. But still approx. .4 ozs. for 10 lbs of meat dissolved in about 1/4C of ice water.
Ok, I add the spices and reserve 1/4 for in the morning before stuffing. (I also added 2 t. of cracked black, (the last was little old lady andouille).
Its curing in the reefer, its time to pull casing and wash rinse. There is large for andouille, standard for smoked sausage. and ity bity baby ones for breakfast.
NOTE***** I always check for holes and problems first, it also un-twists and un kinks making loading easier. I also learned a new trick this time for sliding casing on the stuffing tube. If once you have it started it gets a little honery, take the tube and pour a little water thru it. It helps lubricate the casing as well as expand it and it loads in seconds. I know, you all knew that, well ya forgot to tell me! LOL
Loaded and ready. I always made the same mistake on the first barrel full. I load the casing then realize I needed to put the plastic screw flange on it..... Doh! And I always do it!
Large links to give away. NO blow outs.
Short links for me, looking good.
Ground meat for sausage w/ seasoning, to rest over night in the reefer.
The next day, out and stuffed, No blow outs.
No picture of the ground mix, but it could only be the Famous Pop's seasoned breakfast sausage. I have not tried another's yet, but I am thinking it couldn't beat Pop's in this house. My dad actually said he likes it and for the past 4 years he doesn't like anything but great grand babies! LOL
Twisted and tied, with as much common sense as smokers all have, I can't believe there isn't an easier way to tie off these suckers. They made a easy to use way for chubs!. BTW I had one blow out.
Left over made paddies. I thought it silly afterward, all that exposed meat in the freezer, freezer burn. But then I thought about it, Next time I'll just sit it in a large casing and use like a chub.
Then again, I doubt they last long enough.
Links in a warmed smoker. What else would you use, of course its pecan! Vent full open, door cracked open, let the de-watering commence.
After an hour they are close to dry, so I add a charger load of pecan shells to the chip tray to get this party started.
I had to swap the meat trays this time, seemed the top grate was getting all the attention so I rotated. Look at that color.
This time I pointedly cooked my sausage, last time I didn't and cause a huge discussion around here. This is the ice bath to lower that internal. And boy does it work fast.
Dryed, and on the reefer for the night.
The end result.
Not impressed, Going back to my "uncooked" next time. Some of the fat rendered, the meat hardened. It is useable, but.......... Definitely wouldn't brag about it.
This is the last "uncooked andouille", pretty color and definitely raw. It cooks in the gumbo or beans or whatever its added to, andouille is never eaten alone.
The last again
Todays smoked sausage
Last times smoked sausage
Conclusion, everything worked great. But cooked sausage is just not something I like. I seriously doubt I will be doing this again.
But I have learned what makes me happy and that is what we are all here doing right? Learning to make our smokers do what we want.
Thanks for checking it out
Believe I'll just go have some coffee and bread pudding!
Spices and cure added. (Later I will realize I used less cure than last time, different measuring spoons. But still approx. .4 ozs. for 10 lbs of meat dissolved in about 1/4C of ice water.
Ok, I add the spices and reserve 1/4 for in the morning before stuffing. (I also added 2 t. of cracked black, (the last was little old lady andouille).
Its curing in the reefer, its time to pull casing and wash rinse. There is large for andouille, standard for smoked sausage. and ity bity baby ones for breakfast.
NOTE***** I always check for holes and problems first, it also un-twists and un kinks making loading easier. I also learned a new trick this time for sliding casing on the stuffing tube. If once you have it started it gets a little honery, take the tube and pour a little water thru it. It helps lubricate the casing as well as expand it and it loads in seconds. I know, you all knew that, well ya forgot to tell me! LOL
Loaded and ready. I always made the same mistake on the first barrel full. I load the casing then realize I needed to put the plastic screw flange on it..... Doh! And I always do it!
Large links to give away. NO blow outs.
Short links for me, looking good.
Ground meat for sausage w/ seasoning, to rest over night in the reefer.
The next day, out and stuffed, No blow outs.
No picture of the ground mix, but it could only be the Famous Pop's seasoned breakfast sausage. I have not tried another's yet, but I am thinking it couldn't beat Pop's in this house. My dad actually said he likes it and for the past 4 years he doesn't like anything but great grand babies! LOL
Twisted and tied, with as much common sense as smokers all have, I can't believe there isn't an easier way to tie off these suckers. They made a easy to use way for chubs!. BTW I had one blow out.
Left over made paddies. I thought it silly afterward, all that exposed meat in the freezer, freezer burn. But then I thought about it, Next time I'll just sit it in a large casing and use like a chub.
Then again, I doubt they last long enough.
Links in a warmed smoker. What else would you use, of course its pecan! Vent full open, door cracked open, let the de-watering commence.
After an hour they are close to dry, so I add a charger load of pecan shells to the chip tray to get this party started.
I had to swap the meat trays this time, seemed the top grate was getting all the attention so I rotated. Look at that color.
This time I pointedly cooked my sausage, last time I didn't and cause a huge discussion around here. This is the ice bath to lower that internal. And boy does it work fast.
Dryed, and on the reefer for the night.
The end result.
Not impressed, Going back to my "uncooked" next time. Some of the fat rendered, the meat hardened. It is useable, but.......... Definitely wouldn't brag about it.
This is the last "uncooked andouille", pretty color and definitely raw. It cooks in the gumbo or beans or whatever its added to, andouille is never eaten alone.
The last again
Todays smoked sausage
Last times smoked sausage
Conclusion, everything worked great. But cooked sausage is just not something I like. I seriously doubt I will be doing this again.
But I have learned what makes me happy and that is what we are all here doing right? Learning to make our smokers do what we want.
Thanks for checking it out
Believe I'll just go have some coffee and bread pudding!
