I love the smell of ground up,chunked and spiced pork!! New Sunday pic...

[fpnmf]

Made another batch of andouille.

Took the highly esteemed Mr Blanchers advice and stepped up the fat some and changed to hot paprika.

Off to the smoker tomorrow.

Have a great day!!

  Craig

 

[placebo]

Looking mighty fine there Craig. Can't wait to see the end result.

 

[beer-b-q]

Looks Great...

 

[alblancher]

Man,  who are you feeding with all that sausage making going on?  You must really like the in-laws giving them all that sausage! 

I have officially filled my chest freezer and two refrigerator freezers since receiving my new Lang last week.   Ribs, butts, turkey, chicken, Rick's breakfast sausage, 35lbs bacon.  Kind of hoping the lousy weather hangs around a while so I can eat some of that stuff up. 

As always looks good Craig, let me know if you notice the taste difference. 

You doing the 150 - 160 degree smoke and then the kick up to 225 or just doing 225 from the beginning? 

Al

 

[fpnmf]

Man,  who are you feeding with all that sausage making going on?  You must really like the in-laws giving them all that sausage! 

I have officially filled my chest freezer and two refrigerator freezers since receiving my new Lang last week.   Ribs, butts, turkey, chicken, Rick's breakfast sausage, 35lbs bacon.  Kind of hoping the lousy weather hangs around a while so I can eat some of that stuff up. 

As always looks good Craig, let me know if you notice the taste difference. 

You doing the 150 - 160 degree smoke and then the kick up to 225 or just doing 225 from the beginning? 

Al

Just feeding the 2 of us and my 2 sons when they show up (not often).

I am saving some of each batch to bring to the Gathering to throw in the mudbug pot.

I start out at 100 no smoke to get them dry. Then up to 130 and  smoke for a few hours then 150 til the amazen runs out. Then 180 til they hit 155 IT.

I am looking for some sugar cane to add to the smoke. Heard they have it at H-Mart.

 Have a great day!!

 Craig

 

[alblancher]

Never done that but it was in Folse's recipe if I remember correctly.  I'll stop and pick some up off the side of the road for you next time I go to Lafayette.

Al

 

[down lowe]

Those look fantastic!  Looking forward to pics of the final product.

 

[les3176]

Yep sausage looks good again!! I'll gladly take any leftovers!

 

[pops6927]

Great looking sausages, Craig!  Isn't it sooo much better eating the stuff you make?!

 

[fpnmf]

"And they're off!!!"

One hour of drying time at 100.

Amazen loaded with pecan at 130 now.

Filled 3 lanes and 1 seperate.

Fired off the 3 lane and the 1.  (2 lanes burning)

Plenty of smoke to get started.

Have a great day!!

  Craig

 

[Bearcarver]

Looking great Craig !!!!

I like your heating & smoking plan too.

You've come a long way in a very short time!!!  Been making some awesome stuff!

Don't forget to give us a couple pics of a couple sliced open!

Thanks,

Bear

 

[crestwood buck]

These look great guys! I made some anduille last month and was not happy with it. Is it possible to post a link or PM me with the recipes that you guys like best. Thanks Ryan

 

[fpnmf]

These look great guys! I made some anduille last month and was not happy with it. Is it possible to post a link or PM me with the recipes that you guys like best. Thanks Ryan

At the top of the page is the handy dandy search tool.

I put "fpnmf andouille" in it and came up with this.

The recipe is in one of the threads.

  Have fun!!!

http://www.smokingmeatforums.com/search.php?search=fpnmf+andouille  

Craig

 

[fpnmf]

Turned out pretty spicey!! Yummie!

6 hours smoke time,then a cold bath and an hour racked with the fan.

The sliced pictures always look a lot better after a few days of fridge time.

Have a great day!!

  Craig

 

[gotarace]

That right there is some excellent looking sausage...Very Nicely Done

 

[BGKYSmoker]

DAT NICE

 

[scarbelly]

Great looking sausage man - glad it is working out so well for you

 

[fpnmf]

Thanks for the kind words.

The Woman sez it's the best so far.

What I find most interesting is what a difference in taste comes from small adjustments in the spices. (10 lbs meat)

An extra tsp of cayenne and changing to hot paprika (1 tbs) Changed the flavor and stepped up the heat a good bit.

After a night in the fridge it tastes great. I am a happy guy!!

  Have a great day!!

                             Craig

 

[DanMcG]

Those look sweet Craig, I think you've  mastered that sausage, and your recipe will be the one I use when I get to making andouille  .

Nice work!

 

[Bearcarver]

Turned out pretty spicey!! Yummie!

6 hours smoke time,then a cold bath and an hour racked with the fan.

The sliced pictures always look a lot better after a few days of fridge time.

Have a great day!!

  Craig

That's what I'm talking about!!!

Left click on that pic & zoom in!!!----But cover your keyboard first!!!

Bear