Prepping done for Andouille

[padronman]

Got my prep and grind done for the Andouille I am making! Trimming the butt was relaxing and now I have it ground, seasoned, and in the fridge for an overnight sleep.

I did this with the standard coarse grind plate of my KA mixer. I didn't want to cut up chunks and didn't have a larger plate (getting some soon) but I like the texture of the grind. We shall see how the mouth feel is.

Here's just a couple pics I'll take more tomorrow when I start the stuffing process and the smoking too. Thanks for all the help in getting me started on this journey [emoji]128523[/emoji]

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• padronman
• Jun 7, 2017

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• padronman
• Jun 7, 2017

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• padronman
• Jun 7, 2017

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• padronman
• Jun 7, 2017

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• padronman
• Jun 7, 2017

 

[crazymoon]

Scott I can smell the goodness from here ! 

 

[indaswamp]

Welcome to the sausage making world. Once you get the principles and science down, it really gets fun!

What size casing do you plan on using?

 

[padronman]

Welcome to the sausage making world. Once you get the principles and science down, it really gets fun! Thumbs Up

What size casing do you plan on using?

I read a lot about this long before I gave it the ol college try [emoji]128513[/emoji] Lots of great info here from some damn great people.

I plan on using 32-35mm casings.....cause that's all I have [emoji]128513[/emoji]

 

[padronman]

Welcome to the sausage making world. Once you get the principles and science down, it really gets fun! Thumbs Up

What size casing do you plan on using?

I read a lot about this long before I gave it the ol college try [emoji]128513[/emoji] Lots of great info here from some damn great people.

I plan on using 32-35mm casings.....cause that's all I have [emoji]128513[/emoji]