Author Topic: Turkey Andouille  (Read 4175 times)

Offline Tenpoint5

  • Moderation Team
  • *****
  • Posts: 11,847
Re: Turkey Andouille
« Reply #15 on: December 07, 2012, 07:58:07 pm »
awesome!!! Love andouille!! Will have to try with turkey

question

Do you cool your sausage down first in ice water before blooming?

thats how I do it, just curious

thanks and THANKS!!!

I am getting ready to do a 30lb stuff of Kolbasz tomorrow! Just got back from the butcher

xmas gifts

Nope these came right out of the smoker then hung to cool
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


Offline murmur

  • Newbie
  • *
  • Posts: 30
Re: Turkey Andouille
« Reply #16 on: May 06, 2017, 12:36:35 pm »
Making this today with a few changes to empty my spice drawers :)
Will post pics later





Couple of modifications were Bay Seasoning replaced the Red Pepper that I was out of.

I had lots of dried 3 onion so I replaced the minced onion with dry and added one pkg of dry Onion Soup Mix.
Upped the Thyme. No jar of minced garlic so upped the fresh and granulated.

Wife does not eat pork so I boned the turkey, plus 2 legs I had. Included skin in all the areas covering fat pockets-added 1lb of chicken fat and 1lb of Beef Fat-Total mix was 6kg so added ice water 200ml per kg so 1.2l ice water after I had a good bind

Tester patty was really delicious-will stuff in the am and start laying down smoke.

Ready for smoker




« Last Edit: May 07, 2017, 04:05:28 pm by murmur »

Offline murmur

  • Newbie
  • *
  • Posts: 30
Re: Turkey Andouille
« Reply #17 on: May 07, 2017, 07:46:34 pm »


Home stretch-Flavour Quench-Bloom and mature in smoker for a day

« Last Edit: May 07, 2017, 08:37:37 pm by murmur »

Offline Johnny

  • Full Member
  • ***
  • Posts: 353
Re: Turkey Andouille
« Reply #18 on: May 08, 2017, 02:46:06 am »
Looks delicious 😋

Offline murmur

  • Newbie
  • *
  • Posts: 30
Re: Turkey Andouille
« Reply #19 on: May 08, 2017, 06:53:45 am »
Thank you.

I was very happy to find this thread as my wife does not eat pork.
« Last Edit: May 08, 2017, 07:33:11 am by murmur »

Offline Johnny

  • Full Member
  • ***
  • Posts: 353
Re: Turkey Andouille
« Reply #20 on: May 08, 2017, 08:03:28 am »
Would you mind taking a picture of one cut? I'd love to see how the inside of the sausage turned out. Judging from the looks of the outside I'd say they are nice and moist on the inside!

Offline Smoker John

  • Hero Member
  • *****
  • Posts: 1,065
Re: Turkey Andouille
« Reply #21 on: May 08, 2017, 09:20:55 am »
Nice job on the Andouille
Bradley Digital 4 Rack
Bradley BS712

Offline cherrybergher

  • Jr. Member
  • **
  • Posts: 218
Re: Turkey Andouille
« Reply #22 on: May 08, 2017, 10:51:33 am »
looks amazing
BDS 4 Rack
"Improving the flavour of our lives one smokey day at a time"

Offline murmur

  • Newbie
  • *
  • Posts: 30
Re: Turkey Andouille
« Reply #23 on: May 09, 2017, 05:58:02 am »
Would you mind taking a picture of one cut? I'd love to see how the inside of the sausage turned out. Judging from the looks of the outside I'd say they are nice and moist on the inside!

I will post as soon as I get a chance once I am back home.

Offline Johnny

  • Full Member
  • ***
  • Posts: 353
Re: Turkey Andouille
« Reply #24 on: May 09, 2017, 07:56:09 am »
Perfect! Thanks Murmer.

Offline murmur

  • Newbie
  • *
  • Posts: 30
Re: Turkey Andouille
« Reply #25 on: May 09, 2017, 08:24:57 am »
Here is a sliced interior pic



Offline pwven

  • Newbie
  • *
  • Posts: 56
Re: Turkey Andouille
« Reply #26 on: May 09, 2017, 10:54:58 am »
Ten points out of ten. Look really good.
Original Bradley Smoker and PID controller.

Offline Johnny

  • Full Member
  • ***
  • Posts: 353
Re: Turkey Andouille
« Reply #27 on: May 09, 2017, 11:35:14 am »
Awesome! Looks sooo delicious 😋

Offline Tenpoint5

  • Moderation Team
  • *****
  • Posts: 11,847
Re: Turkey Andouille
« Reply #28 on: June 25, 2017, 10:55:28 am »
looks great Murmur! I wish I had the time to make sausage again. Started a new job and have been working 60hours weeks ever since
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!