I have been enjoying the new meat grinder..... LOTS! I have made 15 Lbs. of andouille yesterday and still have some meat to go. GWAD I love it! Anyway a thought came to me. Twice smoked ham? Is not andouille cured meat? <I rub my chin with my thumb and forefinger, cock my head, and gaze up into nothingness> So I had about 10 lbs that was comming out of its over night mellow after yesterday's smoke and I think Hmmmmmmm! Here lately after smoking, I have been using the roaster to cook safe the sausages, then the ice bath, then dry and hang overnight in the reefer to dry. Its good but the water steals a boat load of that smoke and seriously isn't that why we are all here? Then I see someone thanking Da'Bear for his twice smoiked ham recipe. <Chi-ching the light came on> The meat is now cooked and cured and a chilly 34 degrees why not try, I have the monster grinder why not experiment not....LOL You all need one of 'em. Back to the andouille. I fire up the smoker, 275 degrees, load the tray and insert it when it gets to 200. I load the chamber with the andouille, good smoke rising thru the chimney. I walk away for an hour. Basically I am doing this just like a dewater cycle (condensate) I do before I smoke cured or brined meats. I pull it out and back in the reefer. 6 hours later the skin is perfect, dry enough to get that pop if bite, just enough moisture so it will not break or crack easily. The smell............. I close my eyes, inhale deeply, I expect to see the room full of angels when I open them....... Heavenly! Perfection. I thought about it a long time, the meat's cooked and cured, its cold, its never hot, its warmer than a cold smoke. I can't imagin its ever warmed enough of left long enough to become dangerous. Anyone see any holes in this? Problems? This is what it looks like: Zowies that nice! Just wanted to share what I tryed, you've all seen the andouille..... but think on twice smoked! EDITT:: I had the same picture twice, guess I was subconsciencely being emphatic.