Andouille

[Winterrider]

Yep, looks like ya blew it. I can take them off your hands

 

[SmokinEdge]

BEAUTIFUL!!!!!!!!

Thank you Kieth. These are delicious, mild but still good.

 

[kelbro]

Looks great! What temp do you smoke andouille?

 

[SmokinEdge]

Looks great! What temp do you smoke andouille?

130-140 until I get good color then always a poach finiish.

 

[kelbro]

130-140 until I get good color then always a poach finiish.

Thanks!

 

[SmokinEdge]

Poach at 170 ish until IT IS 151-152. Then cold water soak to cool and then hang to bloom for an hour or so.

 

[TNJAKE]

Andouille is my favorite and you killed it. Nice work

 

[SmokinEdge]

Andouille is my favorite and you killed it. Nice work

I appreciate that Jake

 

[Fueling Around]

Great texture on the mixed grinds.

Been AWOL as we're in the middle of wheat harvest and don't scan beyond watched threads and the first page of recent threads.

 

[Dustin Dorsey]

That looks outstanding! I keep chickening out about running some of the meat through the kidney plate. I'm going to have to do that next time. I love the texture you got there.

 

[Gonna Smoke]

Eric, was this Boston Butt?

 

[texomakid]

That color!! wow

 

[SmokinEdge]

Eric, was this Boston Butt?

Yes, all Boston butt.

 

[Apriliamille]

Noob question on the cut shot. I see the chunks but I don't know the term, I see a spider web that is a different color from the chunks. What is this and how is it created?

 

[Apriliamille]

None of my sausages have ended up chunky. I've either used my kitchen aid or my lem meat mixer. Did you hand mix this for protein extraction to keep it chunky?

 

[SmokinEdge]

Noob question on the cut shot. I see the chunks but I don't know the term, I see a spider web that is a different color from the chunks. What is this and how is it created?

That web appearance is the fine ground meat interlaced between the very course ground meat.

None of my sausages have ended up chunky. I've either used my kitchen aid or my lem meat mixer. Did you hand mix this for protein extraction to keep it chunky?

I separated my cubed meat before grinding into 3 equal piles. The fat and fattier meat with connective tissue was ground through a fine 1/8” plate. Then an equal amount of fatty mixed with lean went through the 3/8” plate. Lastly an equal pile of mostly lean was ground through the kidney plate which give roughly 3/4” chunks. Those large chunks are what is most visible as meat in the cut shot. This is a Polish technique that gives a meaty bite and texture. I also make Krakowska and Lisiecka sausage, both Polish, and the large chunks are actually hand diced into 3/4” cubes.

 

[uncle eddie]

Looks great!
Love andouille "for eating"
Your texture looks spot-on to me.

 

[Apriliamille]

SmokinEdge so if I get a kidney plate and run some through it, it won't get pulverized in the kitchen aid or meat mixer? Or do I fold it in towards the end? Edit like when I fold in cheese?

 

[SmokinEdge]

SmokinEdge so if I get a kidney plate and run some through it, it won't get pulverized in the kitchen aid or meat mixer? Or do I fold it in towards the end? Edit like when I fold in cheese?

It can all be mixed together for protein extraction with salt and cure 1. When doing hand cut chunks I typically mix the chunks separately to get protein extraction because they can take more mixing to get the extraction and you don’t want to over mix the finer grinds.

I always mix by hand but nothing wrong with the paddle on the KA Mixer. Just be careful not to over mix as this can cause fat smear and ruin the finished sausage texture.

Edit to add:
If you use the kidney plate you are fine just to mix it all together. The grind will be about 3/4” around but only about 1/4” thick not the same as hand cubed and as such good to mix all together.