Andouille is stuffed and finished w/ pics.

[KyNola]

Well, the andouille is stuffed.  Working with hog casings for the first time was an experience with a learning curve.  By about half way through I had figured out a couple things to get the casings to open up easier and go on the stuffer tube easier.  Only had 2 blowouts and they both came from the same piece of casing so I'm blaming the blowouts on that pig! ;D

Thanks to NePaSmoker for his guidance.  I have been bugging the heck out him for the last 2 days, especially today.

For my first time I am ok with the way these look although as you can see there are some wrinkles.  Those were the first ones I stuffed as I was concerned about over stuffing.

[FLBentRider]

Looks good Larry.

[squirtthecat]

Off and running!

[devo]

Nothing wrong with them

[jimbloomfield]

Looks good and you ask the right guy for advice!

[rcger]

So, what's your secret for getting the casings to open up easier?

[GusRobin]

Good job

[Sailor]

Nuttin wrong with that stuffing job.  As you get more practice it becomes like 2nd nature.  You will be a pro in no time at all.  Now we are waiting for the smokin pics and of course the $ shtos.  Nice job Larry.

[NePaSmoKer]

HECK YEAH

Them looks perfect.

[BAM1]

Looks good Larry, I can almost taste the jambalaya now.

[Tenpoint5]

They look great Larry

[watchdog56]

Look good to me,bet the taste great too?

[SouthernSmoked]

Looking good Larry!!

[Keymaster]

Loks great Larry!! I had some blow outs yesterday too. Soaked my hog casings for about six hours and not sure if that contributed or if I overstuffed.

[Waltz]

Looks like Andouille to me :D. Let us know how it tastes. Like Keymaster I have found that soaking the casings too long can make them weaker and lead to blowouts but hog casings are usually pretty resilient and take a bit of rough handling.