38lbs of Pork Butt. Deboned, cut into strips. Netted 35 lbs. Placed in freezer to firm up. Ground in LEM #12 w/ 3/4 inch plate. Mixed seasoning with water and soy flour to paste consistency. Mixed seasoning and 5 cups of water. Set overnight in fridge.
Stuffed casings using a piston stuffer. Thanks Santa.
Placed in smokehouse. 125f for 1.5 hours to dry casings. Applied heavy pecan smoke and brought temp up to 175f. A few hours later internal temp reached 155f. Removed from smokehouse and let it bloom at room temp for another hour.
Result was a solid first try at Andouille. Living in southeast Louisiana, I was a little intimidated at trying Andouille. I did not want to let my family down...
Thanks to all the folks on this forum. I have learned a lot from you guys. Ryteks book is awesome, and so is the book from the Marianski brothers.
Time to make some chicken and andouille gumbo. Weather is perfect for it.
Stuffed casings using a piston stuffer. Thanks Santa.
Placed in smokehouse. 125f for 1.5 hours to dry casings. Applied heavy pecan smoke and brought temp up to 175f. A few hours later internal temp reached 155f. Removed from smokehouse and let it bloom at room temp for another hour.
Result was a solid first try at Andouille. Living in southeast Louisiana, I was a little intimidated at trying Andouille. I did not want to let my family down...
Thanks to all the folks on this forum. I have learned a lot from you guys. Ryteks book is awesome, and so is the book from the Marianski brothers.
Time to make some chicken and andouille gumbo. Weather is perfect for it.
