BOO-YA! Butts on sale-time to make andouille!

[indaswamp]

Andouille finished up around 6pm.

Very close to the color I'm shooting for. We'll see how dark they get after blooming.
Cross cut and bloom pic. tomorrow, they are blooming now then I'll put them in the fridge. good night, long day.

 

[indaswamp]

It was a one day sale @ Ralph's Grocery. They do a big one day sale every 3 months. Keep an eye out though because other grocers in the area will start sales on butts this time of year. I regularly find them anywhere from $0.89~$1.19/lb.

But if you want to buy a large quantity, you can get them by the case from Choctaw Provisions in Baton Rouge. They also sell a 75# box of miscuts for $0.50~0.65/lb. which is great for sausage if you are going to grind it 1/4" or smaller.

 

[Fatzak123]

I saw that sale and missed it. Damn work! I may call Choctaw tomorrow. I was at Rouses the other day and the 2 pack was at $1.89. I hate spending that when I know it goes on sale so often. Yeah Im cheap.

 

[Fatzak123]

how big is your smokehouse?

 

[indaswamp]

2.5' X 2.5' X 6.5' tall; all inside dimensions.

Here is my build thread:
https://www.smokingmeatforums.com/t...ard-outhouse-smoker-build-pics-addded.261865/

 

[Fatzak123]

Great thanks. Im planning on 6'x3'x6'. Go big or go home. We will see how it goes. Actually the main reason Im going so big is the smokehouse will be replacing a chicken coop that I no longer need. It is 6' wide and will leave a 6' hole in the fence when I take it down. Hate to have to replace a small 2-3' section of chain link.

 

[indaswamp]

You'll have a large margin of error with heat in a smokehouse that size.....

 

[indaswamp]

Finish color on the andouille...

Cross-section cut...

I like the smaller pieces of fat...very even distribution.

 

[indaswamp]

BTW, Rouse's has a meat sale on butts tomorrow...$0.99/lb.

 

[indaswamp]

7 hours of smoke @120~130, then stepped it up 10* an hour until INT hit 152* for about 12 minutes.

 

[Fatzak123]

I'm on it!! Sausage looks great. You are the sausage YODA!

 

[mosparky]

Looks great. That brown sugar must be what made the casing look almost candied.

 

[indaswamp]

I'm on it!! Sausage looks great. You are the sausage YODA!

https://www.rouses.com/weekly-ads/

 

[indaswamp]

Looks great. That brown sugar must be what made the casing look almost candied.

Yep... They smell fantastic. It's that sweet smoke that is the hallmark of great andouille IMO. Sugar cane, corn cob, or brown sugar.....any one of them will do!

 

[redheelerdog]

Looks great IDS! I'm loving it!

 

[indaswamp]

Looks great IDS! I'm loving it!

The brown sugar and the 7 hours of smoke @120 really made the color I was looking for. The smoke really penetrated deep. Very rich smokey flavor which is what andouille is suppose to have. Gonna make some good gumbo.

 

[indaswamp]

Here is my andouille color compared to the big three smokehouses in LaPlace:

Mine:

Bailey's on the left, Jacob's in the middle, Wayne Jacob's on the right:

 

[Fatzak123]

Love Baileys and Jacobs. Been years since Ive had them.

 

[indaswamp]

Mount Andouille! LOL!

Ended up with 50 packs. A little over a pound per pack.

 

[indaswamp]

Keeping the wild hog train rolling...
Got my cousin and some of his firefighter buddies that got invited up to a private lease in mississippi that is over run with wild hogs. They will be shooting AR's and killing as many as they can. Hogs are coming out regular to feeders last hour of daylight. I told my cousin to keep all he feels like cleaning and keep all the 60~100lb. sows if he can. I'll be making a lot of sausage with the meat soon.....

No luck on the hogs. Hogs did not show up at dusk. The hogs started feeding late into the night and being a school night, my cousin had to bring his son home early before the hogs showed.