Next up
Homemade Andouille. Getting items together now and will post my normal pics.
Stay Tuned ;D
:)
Another secret one??? :o
Not fair, that's just teasing us Nepas. :-\
Andouille !!!
While being outstanding as is, it makes an incredible component in a meatloaf. That's a family favorite.
Quote from: Smokin Soon on May 27, 2010, 04:57:00 PM
Another secret one??? :o
Naaaa
When i get everything together i will post my recipe with the pics.
Quote from: NePaSmoKer on May 27, 2010, 06:39:30 PM
Quote from: Smokin Soon on May 27, 2010, 04:57:00 PM
Another secret one??? :o
Naaaa
When i get everything together i will post my recipe with the pics.
Dang it I had just gotten the wet noodles out to get the secret receipt from you!!
Andouille? Seems like NePaS knows what it means to miss New Orleans.(sung in my best Louis Armstrong voice ;))
Can't wait to see this one.
KyNola
Quote from: KyNola on May 27, 2010, 07:10:06 PM
Andouille? Seems like NePaS knows what it means to miss New Orleans.(sung in my best Louis Armstrong voice ;))
Can't wait to see this one.
KyNola
Good stuff maynard :D
I got 10 pounds of pork cut into chunks.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6446.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6453.jpg)
Got my Andouille seasoning with 2 level tsp of cure #1. Going to get mixed into meat by hand with 3/4 cup cold water.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6449.jpg)
This is all mixed by hand 15 mins.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6454.jpg)
Going in fridge for 24 hours before stuffing into 32mm natural hog casing.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6456.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6457.jpg)
Hey a little on safety with pork in warm weather.
Wear gloves when handling. Change often.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6455.jpg)
After you wash all your equipment soak all in bleach water.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6459.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6461.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6463.jpg)
Doesn't it make stuffing more difficult if you add the cure the night before stuffing? ???
Looks good so far. :)
Its a family secret :D
Show you tomorrow ;D
Here is 7 1/2 T of SPC added to 1 1/2 cup cold distilled water for the binder.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6464.jpg)
The Andouille got a little darker overnight.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6465.jpg)
Added the SPC to the meat. Mix this up by hand. If you use a machine it will create heat and soften the meat mix.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6466.jpg)
Got the Andouille stuffed.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6467.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6468.jpg)
I ran outta casings. So i made 1/4 pound of Andouille stick ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6469.jpg)
Here it all is hanging. Going to get PID heat at 140* for 1.5 hours then bumped to 150* with some sassafras chunks i have for 2 hours.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6471.jpg)
WOW! Sassafras, now that's old school NePaS. File' smoke! Looking good.
Quote from: KyNola on May 29, 2010, 08:01:54 AM
WOW! Sassafras, now that's old school NePaS. File' smoke! Looking good.
;D ;D
yeah buddy. want to get as close to authentic as i can.
NePaS, you are the man! 8)
Larry
You know what Jacobs smells like ;D
My house has the sweet aroma of Jacobs ;D
Andouille Up
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6473.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6474.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6475.jpg)
Now a paper wrap and fridge for a couple days ;D
Sweet Mother MaCree! That is some awesome looking andouille!
Way to go Rick.
Great looking sausage, no wheres the gumbo? ;) ;D ;D
Drool ..... now I have to clean the keyboard again.
Damn that looks AWESOME!
Time for gumbo, jambalaya, Andouille stuffed you name it, and my meatloaf!
Work of art, NePaS!
Recipe Please :)
Nice Job Nepas
Good looking stuff. I have no idea as to what SPC binder is so I did a search and I hope this is not what you used.
Using sulfur polymer cement (SPC) as a binder to stabilize/solidify lead-contaminated soils. SPC, which has been used as a construction material because of its excellent resistance to acid and salt environments and its superior water tightness as compared with Portland cement concrete, has recently emerged as a possible alternative binder to stabilize/solidify soils contaminated with hazardous, low-level radioactive and mixed wastes. ;D
I would be interested in knowing what SPC is. Great job!
Soy Protein Concentrate?
Quote from: FLBentRider on May 30, 2010, 01:43:10 PM
Soy Protein Concentrate?
That sounds a bit more appetizing ;D
Again, that is just beautiful work.
Very nice nepas!
Got a link of the Andouille cut up to check it. Not bad for using pork loin ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6488.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6490.jpg)
All vac sealed and ready for smokeout ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6495.jpg)
A wooden dowel will work.
Mighty fine indeed NePas. Hope to be on the sausage making trail myself soon!
Great job Nepas!
Those are beautiful :)
Carolyn
Made me hungry! :)