Andouille Time

[NePaSmoKer]

Gotta thaw then grind.

[pensrock]

You can get some of Tony's Bhuts to kick them up a notch.  ;D

[NePaSmoKer]

You can get some of Tony's Bhuts to kick them up a notch.  ;D

I have ghost bhuts   :o

[Drac]

Will watch one of the masters make this.  Did some a couple weeks ago and want to make better

Jim

[ratherbboating]

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.

[NePaSmoKer]

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.



Now start to remove the blade.



Once de boned, trim any membrane and nasty looking fat.

See my blade? Thats a fat line, cut it off and save it.



Trim fat and keep.


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.


The Double X is for the handler  ;D

Now get you blade and plate ready. Dont worry, ya wont taste the crisco



The medium grind of the poke.



Fat grind thru the course plate.


I'm going 5 lbs of Andouille.





Now a taste...Its gooooood



Bag it.



And

5 lbs of smoked Keilbasa.


All mixed and tasted....Goooood again


Bag the SK also



No its not fridge time for the cure to work, I just dont have time to smoke tonight.



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.

[mikecorn.1]

Nice. Will be waiting on the smoke and $$ shots. :)


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[slider]

Looks real good..

[OU812]

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

[smokeNcanuck]

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.

[NePaSmoKer]

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.

[NePaSmoKer]

Jumping the gun and getting the casings ready.

Clean and rinsed.


Water and vinegar.





Cover and fridge.

[pensrock]

Man an Andouille patty and a couple eggs sounds good right now.  :)

[NePaSmoKer]

Made both batches into links.

Got the Andouille hanging first.










AMZNPS with Pecan pellets. Andouille has been getting 140 for 1.5 hours, now some smoke.



Keilbasa is done and waiting.

[KyNola]

You have my address for some of that andouille, right? ;)

Looks good Rick.  What size casings are you using?