Andouille for the 1st attempt

[Sailor]

I have watched Nepas video on Andouille many times and wanted to give this sausage a try.  I used a little of his recipe and some from Rytek Kutas and adjusted some of the measurements to what I think I might like.  As Nepas suggests, I cut up the 5lb butt into 1 inch chunks and added my mixture to 1/2 cup of cold water.  The 1 tsp of cure #1 was also added into this mixture.  All mixed up and into a vac bag to season in the fridge for 2 days.  Then I will grind it up and let it rest in the fridge 1 more day as Nepas suggests.  Will take photos as the next steps occur.  Forgot to take photos as I was mixing but I think if you have seen cut meat once you have seen it 100 times  ;D  I will add my binder just before I start the stuffing.

All vac sealed and into the fridge

[KyNola]

Will be watching this with great interest.  Haven't made my own sausage yet and when I do, andouille will no doubt be the first recipe I make.

[lumpy]

Look forward to the rest of the pictures.
So far so good!

Lump

[NePaSmoKer]

Ditto me too........Looks good

Now take pics and show me where i screwed up  :D  :D  ;D

[classicrockgriller]

I'm watching and waiting and waiting and.....

If nepas helped you, it will be good.

[Sailor]

The meat in the vac bag is really taking on a dark color.  I had to peak at it.  Unsealed it and the smell was .....WOW....I says to myself....Self if this taste anything like it smells.....I am in for a treat.  Sealed it back up.  Tomorrow afternoon I will grind it and post pics of the process.

[NePaSmoKer]

MMMMMM

I can smell it  ;D

[Sailor]

Today is grind day.  The 5lb of cubed butt has been doing its magic in the vac pak for 48 hours.  I ground the meat using a 3/8" plate and hand mixed it.  Took a little patty and fried it up.  It tasted pretty good and had a very nice kick to it.  I used 2 tsp of cayenne in my recipe and if it were just me eating it I would ramp the heat up a bit more.  Gave SWMBO a taste and her reply was "This is really good.  A bit hot for me but really good.   What is it?"  Ummm Andouille says I.  She says "what is Andouille suppose to taste like?"  Ummmmmm just like this cept with smoke, says I.  To which I get the patented eye roll.

I found that the spices really worked some magic on the muscle.  As I was feeding the grinder I could feel that the muscle was really being tenderized.  I am hoping this is what the 48 hours of rest is supposed to do and I don't have 5 pound bag of nasty stuff.  LOL.

Set up to start the grind.


Shot of the meat ready to come out of the bag.


Grind is finished.


All mixed up.


Back in the bag and vac sealed for another day.

[Tenpoint5]

Looking really Good!! I have to make me some of this one of these days.

[classicrockgriller]

I can smell it from here.

[squirtthecat]

Very nice!

Ditto to that...   I have a grinder and a stuffer..  Both are still in the box.

[NePaSmoKer]

Stuff em up  ;D

Looks good

[Sailor]

Got the meat all mixed up with the binder this morning.


After 1 hr of smoke at 140 with another hour to go.


Smoke is finished and ramping up the heat to 155.

Will post photo's of the finished product when the IT reaches 152.

[classicrockgriller]

I'll PM you my addy. I may need to inspect those.

[NePaSmoKer]

Ditto with crg.........looks good