Gotta thaw then grind.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01066.jpg)
You can get some of Tony's Bhuts to kick them up a notch. ;D
Quote from: pensrock on January 24, 2012, 09:32:08 AM
You can get some of Tony's Bhuts to kick them up a notch. ;D
I have ghost bhuts :o
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01067.jpg)
Will watch one of the masters make this. Did some a couple weeks ago and want to make better
Jim
Let us know how it turns out. I will be about out of andouille after today. Making wild goose and andouille gumbo today. Going to try some goose sausage, will post on the sausage later.
Well i managed to get 2, 5 pounds batches so i'm going 2 ways here.
Rinse off the poke. See the clot on the corner? Cut it off and toss it.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01075.jpg)
Now start to remove the blade.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01076.jpg)
Once de boned, trim any membrane and nasty looking fat.
See my blade? Thats a fat line, cut it off and save it.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01077.jpg)
Trim fat and keep.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01078.jpg)
Here is my cubed poke.
On the left is pretty lean poke. The little blue bowl is for the garbage. The green bowl is my fat grind.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01079.jpg)
The Double X is for the handler ;D
Now get you blade and plate ready. Dont worry, ya wont taste the crisco
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01081.jpg)
The medium grind of the poke.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01082.jpg)
Fat grind thru the course plate.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01083.jpg)
I'm going 5 lbs of Andouille.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01089.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01091.jpg)
Now a taste...Its gooooood
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01092.jpg)
Bag it.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01093.jpg)
And
5 lbs of smoked Keilbasa.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01090.jpg)
All mixed and tasted....Goooood again
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01095.jpg)
Bag the SK also
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01096.jpg)
No its not fridge time for the cure to work, I just dont have time to smoke tonight.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/finenfive.jpg)
Oh yeah
Dont forget to clean and sanitize. If you clean and sanitize after grinding but before mixing, Put the meat in the fridge so ya dont get bleach in it.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01085.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01086.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01087.jpg)
Nice. Will be waiting on the smoke and $$ shots. :)
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Looks real good..
That Andouille looks like its gonna be gooood.
Need to make up some soon myself.
And I thought I was the only one who does the Crisco trick. ;D
(http://i726.photobucket.com/albums/ww263/OU812_bucket/100_2182.jpg)
Looks like a good start as always Rick!!
Is the Crisco to lubricate before any fat can reach the plate and blade?
Does this eliminate the grey "puke" that I sometimes get when grinding??
Thanks.
Quote from: smokeNcanuck on January 25, 2012, 07:11:51 PM
Looks like a good start as always Rick!!
Is the Crisco to lubricate before any fat can reach the plate and blade?
Does this eliminate the grey "puke" that I sometimes get when grinding??
Thanks.
Yes
The gray stuff your getting is fine fine metal, prolly not enough to hurt anyone.
Jumping the gun and getting the casings ready.
Clean and rinsed.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01105.jpg)
Water and vinegar.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01106.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01108.jpg)
Cover and fridge.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01109.jpg)
Man an Andouille patty and a couple eggs sounds good right now. :)
Made both batches into links.
Got the Andouille hanging first.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01112.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01113.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01114.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01115.jpg)
AMZNPS with Pecan pellets. Andouille has been getting 140 for 1.5 hours, now some smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01117.jpg)
Keilbasa is done and waiting.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01116.jpg)
You have my address for some of that andouille, right? ;)
Looks good Rick. What size casings are you using?
WOW!
Looks awesome!
Quote from: KyNola on January 26, 2012, 07:21:06 AM
You have my address for some of that andouille, right? ;)
Looks good Rick. What size casings are you using?
Larry they are 32mm hog.
This is a 1st for me.
I never had both links break withing minutes of each other?
Glad i had the rack under em. So i just racked em.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01118.jpg)
Getting some pretty color on them boys!
Those are looking nice.
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Rick
You are taking for ever to get this done. It is like watching a slow motion strip tease. It's taking for ever to get to the good stuff. I know you!! your just a big sausage tease!!! ;D ;D ;D
KC
Are they done yet Are they done yet Are they done yet Are they done yet? ;D
Ok something new for me.
I have never put vinegar in the soaking water.
What does the vinegar do for the casings when your soaking them overnight?
Andouille is done.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01122.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01120.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01124.jpg)
Standles
Supposed to make the veins sorta transparent
Very nice.
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Looks good NePaSmoKer
I will have to give the Andouille ago in the near future.
Oh Ya!!
That money shot of the cut Andouile just sent me over the edge,,,,,,,,,,Im really hungry now.
OH YEAH!!!!
It's gumbo time!!!
Thanks for sharing.
Jim
Nice andouille, AGAIN, Rick!
I only wish my family loved the stuff as much as I do! I'd be cranking it out all the time....
-Kevin
Another fine job by the master!
Ohhhhhhhhhhhhhhh Yaaaaaaaaaaaaaaaaa!!!!!
Mighty Fine Indeed!
Just returned from NOLA last night. What a week. The first thing I see is you making some fine looking Andouille sausage. I'm hungry, again.
Art