Shooters Andouille- Part 1 with pics!

[shooterrick]

Shooters Andouille 2010 part 1 with pics


This will be my first smoke for 2010! The original post with the recipe and method is in the link below. The actual smoke will take place tomorrow morning after I rinse, hang, and dry the horse shoe links
http://www.smokingmeatforums.com/forums/showpost.php?p=412606&postcount=1.

This is my setup with new 15 lb stuffer from Gander Mountain. I must say not only was stuffing a breeze but clean up of the grinder was easier as the stuffing process tended to smear fat in the grinder and this issue is resolved as well as others with a stuffer.



Partially frozen butt cut into strips:



Grind with ¼ inch plate:



The seasoning was mixed with the wine and then mixed into meat by hand.



With the new stuffer I quickly stuffed bulk links.



Bulk Links ready to horseshoe



Horseshoe links going to fridge till tomorrows hanging and smoking with Pecan



These sausages should be good but I will follow up with part 2 with Qview Sunday: Can’t wait!

 

[alx]

Looks fantastic Rick....What type grinder is that square ones you have?

 

[desertlites]

Good looking sausage Rick,verticals sure make it more fun!looking foward to the finish.

 

[beer-b-q]

That all looks great Rick...

Meeting your usual top quality...

 

[fire it up]

That is a perfect way to start off the smoking New Year!
All these new toys and such, sure glad we don't have to do things like the old timers used to, all by hand...

 

[DanMcG]

Hey Hey....... I resemble that remark.

Nice looking stuff Rick. I'm looking forward to the taste test.

 

[markf]

Looks great. I've never made Andouille but I'm Going to try thisrecipe soon, it sounds good.

 

[vince]

Looks Great Neighbor, Send some over, LOL,

looks great, I love Andouille. Never tasted it until we move here.

 

[travcoman45]

Lookin good Rick! There fer a minute I thought ya was makin sausage in the John! That garbage can at first glance kinda sorta looks like a terlit!