My mentor (dad) is making me 15 lb of andouille this morning. I'm off tomorrow so we will smoke it tomorrow morning. I love doing this kind of stuff with him and he enjoys it as well. Good times.
The meat mixture.
Into the electric grinder/stuffer.
Good length for storage.
Cut and tie. Ready for smoker.
Will have some pics of the smoking process tomorrow.
Final batch. 15 lbs. 35 links.
Our home made smoke house.
Hanging links smoking. Will smoke these for 6 hours using pecan. Also had a small pice of deer we are making jerky there hanging below the andouille links.
Will post the final product when done.
This post was edited on 11/10 at 10:43 am