You've seen it all before, nut this week the butts was on special.
I use short links with andouille because it saves waste. Each of those short fat links is a pot full of goodness. I don't care for beef middles, they are always too tuff IMHO. 'Course if I had teeth it might be different....LOL
40 lbs of butts gave me 30 lbs of meat after deboning and a lot of fat removal.
I then added some of the good fat back to then andouille (I am thinking now maybe a bit too much).
I out smarted myself on the sausage. I decided to double grind the meat with a small plate. I thought it would be less grainy or course, thereby loading easier and it should be more tender. What I got was more like a tuff sausage bologna LOL Now I know. LOL
Smoked the sausage about 6 hours total, of course both have cure added so I felt safe.
You'll note the A-MAZE-N Oval, it was pushed all the way in thinking it would be more than enough with the door cracked, and it was. BTW its Apple/pecan, because its my favorite.
Well when the sausage was done there was some smoke left in the oval but not enough after decideing to go ahead and do the andouille. Generally I only do one a day because it allows more time smoking.....Smells so good. Back to the story, so when the finished I thought about burning my fingers and re-filling and lighting that hot oval again. Then I remembered my 6" tube. Loaded it and had it ready to take the ovals place.
End result Cajun Sausage
End result andouille. See the link size difference? Makes it easy to not mistake them.
I also had a big thick fat cap left so I threw it in a brine cure cause it looked like bacon to me! Or would that be buckboard, when its done I'll share.
Also I rendered a bunch of fat and got a pure pint of beautiful lard. Which I decided to try yeast doughnuts with. No, no, not all of it just a little.
Thats a glaze on top silly, not lard.....LOL
Ok, that's about 25 links of cajun sausage, 25 links of andouille, a quart of back fat lard & probably a few a pounds of bacon.
That's it, and before some one asks, the spice mixes are not mine to share. I wish I could.
I use short links with andouille because it saves waste. Each of those short fat links is a pot full of goodness. I don't care for beef middles, they are always too tuff IMHO. 'Course if I had teeth it might be different....LOL
40 lbs of butts gave me 30 lbs of meat after deboning and a lot of fat removal.
I then added some of the good fat back to then andouille (I am thinking now maybe a bit too much).
I out smarted myself on the sausage. I decided to double grind the meat with a small plate. I thought it would be less grainy or course, thereby loading easier and it should be more tender. What I got was more like a tuff sausage bologna LOL Now I know. LOL
Smoked the sausage about 6 hours total, of course both have cure added so I felt safe.
You'll note the A-MAZE-N Oval, it was pushed all the way in thinking it would be more than enough with the door cracked, and it was. BTW its Apple/pecan, because its my favorite.
Well when the sausage was done there was some smoke left in the oval but not enough after decideing to go ahead and do the andouille. Generally I only do one a day because it allows more time smoking.....Smells so good. Back to the story, so when the finished I thought about burning my fingers and re-filling and lighting that hot oval again. Then I remembered my 6" tube. Loaded it and had it ready to take the ovals place.
End result Cajun Sausage
End result andouille. See the link size difference? Makes it easy to not mistake them.
I also had a big thick fat cap left so I threw it in a brine cure cause it looked like bacon to me! Or would that be buckboard, when its done I'll share.
Also I rendered a bunch of fat and got a pure pint of beautiful lard. Which I decided to try yeast doughnuts with. No, no, not all of it just a little.
Thats a glaze on top silly, not lard.....LOL
Ok, that's about 25 links of cajun sausage, 25 links of andouille, a quart of back fat lard & probably a few a pounds of bacon.
That's it, and before some one asks, the spice mixes are not mine to share. I wish I could.
