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Andouilli

pushok2018

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Looks like very good quality sausage.... I like the color as well...
 

smokeymose

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Now THAT'S some pretty Andouille!
How hard was it getting the chunks through the horn?
 

HalfSmoked

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Nice job zippy looks real good. Make some chorizo next and I'll stop by.

Warren
 

jcam222

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Zippy I really enjoyed scrolling through your pics on that. Really nicely laid out. I’ll bet it’s delicious! What temp did you smoke it at?
 

indaswamp

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Scrolled through the pics.....I sat up when I saw the spice pic....Authentic my friend!

When I got to the grinder pic...."oh no, grind too small" I thought, but then I saw the pic. of the big chunks of meat mixed in the grind and I got a big smile..."YES!" Very nice! I use two grinds as well, usually grind the fat through either 3/8" or 1/4" plate with just a touch of the meat.

THEN I SAW THE PECAN!!! OH YEAH!!! Color is beautiful! Well done! Great execution! Your honorary Coonass badge is inda mail.....big like!
 

indaswamp

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So my otbs is gonna ask this question... you had bags of pellets by tires, did you run them over to make dust? And yes I know better... but how is a bunch of pictures helping to teach anyone new here? Answer is... it's not!

Ryan
Those are bags of pecan chunks....fist sized pieces of pecan.
 

SmokinAl

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Andouille is one of my favorite sausages. Sometimes I make it fresh & just put it on the grill like a brat, and sometimes I put cure in it & smoke it. Then sometimes I just grind it & put it in 1 lb. bags & use it in all kinds of dishes that call for ground chuck. And BTW yours looks delicious.
Al
 

HalfSmoked

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Thanks zippy for the like I appreciate it.

Some fine looking chow you post.

Warren
 

HalfSmoked

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Yup zippy the driving is keeping busy some weeks more than I want. Doing as well as old people can.

Warren
 

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