1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Todays smoke...andouille...with Q-View

Discussion in 'Sausage' started by fpnmf, Jan 13, 2011.

  1. fpnmf

    fpnmf Smoking Guru OTBS Member

    Made another batch of andouille.

    Cranked the MES to 100 after the cold weather trick. (pot of hot water inside for 10 minutes)

    Loaded the amazen thingiee with pecan.

    Put it in after 1 hour drying time.

    Will raise the temps every hour 20 til 180.

    When they hit 155 IT out they come for a cold bath and then bloom in the kitchen for an hour.

    Then it's eating and vac packing time!!



    The weather has finally started to melt the ice here, so I am off to the store to get supplies.

    Going to make a screaming hot habanero sausage.
    Last edited: Jan 13, 2011
  2. les3176

    les3176 Master of the Pit

    looking good
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Here's the finish.

    Made the chunks a little larger this time and added an extra tbs of cayenne.

    Very good tasting, with a little heat.

    I am happy!!!

  4. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Great Looking Andouille...
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Nice chunky sausage Fpnmf, If and when I get around to making some andouille   I think I'll follow your lead and course grind it. it just looks better.
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    About 8 lbs this time. Thanks.

    It took a lot of time to cut half of it into chunks about 1/4 inch.

    Then coarse ground the other half and mixed it up.

    I like the way it looks and consumes. Kinda chewy.

    mmmmm Think I'll have some for breakfast.

      Have a great day!!!

  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    That looks great................ nice color and presentation. Did you use cure?
  8. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Yes sir that some fine looking andouille there Craig. Now I also like the bigger chunks and so much I'm having a new plate made for my grinder since I can't buy one. The only thing I see wrong with your sausage is thats theres not that much of it. By the time you get started eating it it would be gone. Now thats a bad thing.
  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    Thank you. Yes, used pink salt.

    Thank you. Couldn't agree more. Had 8 pounds of meat. It started getting eaten right outa the smoker.

    My 17 YO stops by and he is hungary. He is a big fella,6'1' and about 250. Between the 3 of us 4.5 pounds got vaced and into the freezer.

    I made a huge breakfast too. Waffles,bacon,hasbrowns and eggs.

    The rest is history. One piece in the fridge.

     I am glad everybody likes it.

    Hahahahahah took him on his first trip to Super H Mart too. He was amazed at all the things they sell. They had a little stand giving away

    cheese and sausage. Asked about the sausage.. She rolls her eyes and points to the package. Had the boy try some. He did. Asked him if he knew what head cheese was. Then told him hahahahhahahha. He wasn't amused.
  10. outstanding Q view, Craig!  if there's one thing that we all need, it's more sausage!  [​IMG]

    especially liked the finish picture!  love getting to see the cross section there with the sausage cut. 

    and that extra cayenne sounds like it was just the right addition! 

    & LOL @ the head cheese introduction.   classic!  [​IMG]
    Last edited: Jan 14, 2011