Got to say that my first try at Andouille was a great success. Living in south Louisiana, I was somewhat intimidated to try it.
Started with four pork butts, deboned and sliced (I netted 35lbs). Set in freezer for a bit to firm up. Ground in a LEM #12 electric grinder using a 3/4" plate. All grinder parts are always kept in my freezer. My wife loves that...
After the grind I mixed my seasoning with water and soy flour until pasty. I added the seasoning, cure and 5 cups of water. Mixed and mixed and mixed. After a taste test, the meat was placed in the fridge over night.
I used a piston stuffer to fill the casings the next day. This was my first time using a piston stuffer. Thanks Santa. It was night and day compared to using my LEM grinder to stuff. Worked fantastic.
Placed Andouille in my smokehouse and dried the casings at 125f for 1 1/2 hours. Applied heavy Pecan smoke and gradually raised the temp to 175f. A few hours later it hit 155f internal and I removed it from the smoker. I let it bloom in my dining room for another hour. Wife loved this too...
I have to be honest, I was shocked at the result. It was excellent Andouille. Thanks to this forum, Rytek's book and another book by the Marianski brothers I have a great new hobby.
Started with four pork butts, deboned and sliced (I netted 35lbs). Set in freezer for a bit to firm up. Ground in a LEM #12 electric grinder using a 3/4" plate. All grinder parts are always kept in my freezer. My wife loves that...
After the grind I mixed my seasoning with water and soy flour until pasty. I added the seasoning, cure and 5 cups of water. Mixed and mixed and mixed. After a taste test, the meat was placed in the fridge over night.
I used a piston stuffer to fill the casings the next day. This was my first time using a piston stuffer. Thanks Santa. It was night and day compared to using my LEM grinder to stuff. Worked fantastic.
Placed Andouille in my smokehouse and dried the casings at 125f for 1 1/2 hours. Applied heavy Pecan smoke and gradually raised the temp to 175f. A few hours later it hit 155f internal and I removed it from the smoker. I let it bloom in my dining room for another hour. Wife loved this too...
I have to be honest, I was shocked at the result. It was excellent Andouille. Thanks to this forum, Rytek's book and another book by the Marianski brothers I have a great new hobby.
