Andouille my latest attempt

[smokininthegarden]

Dobbcjd

I made a batch of andouille last weekend using a slightly different recipe and the course chop method. Here are the two grinds of meat side by side, I have to admit I used a 3/4” plate to do the coarse chop for the meat instead of cutting it by hand.

It was seasoned then left to rest overnight. Then stuffed into hog caseing. Then off to the smoker. My new homemade smoker, I know it is ugly but it works.

In the smoker.

We have smoke!

And the finished product, I tried a sample today and I like it very much this is going to be my go to recipe for now, at least till I change my mind.... again.

Cal

PS sorry the photos are out of order, still learning how to post on this forum.

 

[zippy12]

do share your mix?

 

[SonnyE]

Looks great to me Cal!
I had to go find the pronunciation of Ann-DOO-eee.
(Since I'm fiddling around with Boils...)
I like your smoker, I don't think it looks ugly.
And it appears to work fine.
So are you using Beef and Pork as your mix? About a 2 to 1 ratio?
And how do you season it?

 

[crazymoon]

SITG, Both the sausage and thwe smoker look good !

 

[smokininthegarden]

 

[smokininthegarden]

Hi guys thanks for the comments. Here is the mix, I like very hot sausage so adjust the Chile
de arbol powder according to your taste.

6# pork butt with the fat put through the medium plate and the lean meat put through the
3/4 inch plate.

6 tbls Chile de arbol powder
3 tbls ancho Chile powder
2 tbls paprika
2 tsp ground thyme
2 tsp ground mace
1/2 tsp ground cloves
1 tsp ground allspice
2 tsp ground marjoram
2 tbls granulated onion
2 tbls soy protein concentrate
1 1/2 tsp pink salt
2 tbls sea salt
1/2 cup fresh minced garlic
1/2 cup red wine

If you try it, I hope you like it.

Cal