The Andouille Boat

[BGKYSmoker]

Lots being posted so why not.

Ready for 5lbs. Forgot to put the black pepper in the bunch.

andmi0.jpg

• BGKYSmoker
• Jan 8, 2017

I mix all my dry to layer in when mixing.

andmix1.jpg

• BGKYSmoker
• Jan 8, 2017

5 lbs fresh ground poke.

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• BGKYSmoker
• Jan 8, 2017

Mixed. No time for stuffing/smoking so cover and in the fridge. Going to get some hog casings rinsed and opened up for an over night soak.

andmix2.jpg

• BGKYSmoker
• Jan 8, 2017

Stuffing/smoking tomorrow. Going with a mix of hickory & sassafras smoke

 

[crankybuzzard]

I'm in for this one!

 

[b-one]

What no fry test? Bet it's tasty stuff!

 

[BGKYSmoker]

What no fry test? Bet it's tasty stuff!

I dont fry, imparts the taste, raw meat dont bother me so thats how i taste and adjust if needed.

 

[dukeburger]

Really want to do a batch myself, count me in.

 

[SmokinAl]

We love Andouille around here!

Bet yours is fantastic!

Al

 

[tropics]

I'm in

Richie

 

[BGKYSmoker]

Casings clean and soaking in some lemon water.

shogl6.jpg

• BGKYSmoker
• Jan 9, 2017

Getting the stuffer ready now.

 

[bena]

Grabbing the notebook and popcorn!

 

[BGKYSmoker]

Time to put in a new cone.

twnew.jpg

• BGKYSmoker
• Jan 9, 2017

Keeps your twine clean. Get it at Bed Bath or Amazon.

twnew1.jpg

• BGKYSmoker
• Jan 9, 2017

 

[pc farmer]

 
Time to put in a new cone.

twnew.jpg

• BGKYSmoker
• Jan 9, 2017

Keeps your twine clean. Get it at Bed Bath or Amazon.

twnew1.jpg

• BGKYSmoker
• Jan 9, 2017

That's a neat set up.   I need one.

 

[crankybuzzard]

I like that contraption!

 

[BGKYSmoker]

Andouille stuffing this morning. Yes a poker is a good idea, you will get air pockets either while stuffing or when its in the smoker.

lpand.jpg

• BGKYSmoker
• Jan 9, 2017

No thats not air, its the natural casing. Sometimes its just that way. Poke any air pockets here if needed.

lpand1.jpg

• BGKYSmoker
• Jan 9, 2017

Going to hang at 130* for an hour, come back poke any air that has come to the surface then start some smoke at 140* The meat will expand a bit so i will need to adjust the links so they dont touch.

lpand2.jpg

• BGKYSmoker
• Jan 9, 2017

 

[crankybuzzard]

That should be some good stuff!

But hey, didn't I read somewhere that you can't stuff sausage after it's been in the frig because it'll be too stiff to go through the stuffer?  

^^^^  That's a joke for those that don't know...

 

[BGKYSmoker]

 
That should be some good stuff!

But hey, didn't I read somewhere that you can't stuff sausage after it's been in the frig because it'll be too stiff to go through the stuffer?  

^^^^  That's a joke for those that don't know...

Mighty hard to push that cold meat thru a 3/16 ID tube for this andouille  

 

[bena]

Here is the link for the "twine dispenser".. or string thingy as I like to call it.


$15 and some string for $20...my wife hates this forum ;-)

 

[crankybuzzard]

Bought it!

My bride is about to hate it...  

 

[BGKYSmoker]

 
Bought it!

My bride is about to hate it...  

Mine pretty much dont say much anymore, Cept when i look at like $$ pellet grill/smokers. She was the one to say oh just buy the TSM smoker. WOWSERS i bout had to sit.

 

[BGKYSmoker]

Few small air pockets but nothing to cry about.

Smoker at IT of 145, smoke rolling.

lpand8.jpg

• BGKYSmoker
• Jan 9, 2017

 

[ab canuck]

  Sausage looks great and I have to say I like the string dispenser. Thx for posting the link. I think I'm going shopping......