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Started By
Message
Making some fresh Andouille this morning......Update - Smoking pics
Posted on 11/8/12 at 10:34 am
Posted on 11/8/12 at 10:34 am
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.
First link.
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.
Final.
The meat mixture.
Into the electric grinder/stuffer.
First link.
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.
Final.
This post was edited on 11/10/12 at 10:43 am
12
Posted on 11/8/12 at 10:37 am to pochejp
I have a very similar grinder and we struggled stuffing through it and it smashed the boudin we tried all to shite. Went ahead and bought the LEM 5 lb upright stuffer and it's like a dream compared to stuffing through the grinder. I haven't tried bouding with it yet but I'm betting it will be 100% better.
Posted on 11/8/12 at 10:44 am to pochejp
quote:
pochejp
Great thread. I do want to see the smoke set-up.
One day, I want to watch you do cranklins and a jambalaya. I can make both, but want to step up my game.
Posted on 11/8/12 at 10:44 am to pochejp
Where do you get the casing from, and what is the price?
Posted on 11/8/12 at 10:57 am to CITWTT
quote:
Posted by CITWTT Where do you get the casing from, and what is the price?
He got it from Porches in French Settlement. It's real, not man made casing. Not sure how much it cost. Ill ask.
Posted on 11/8/12 at 10:58 am to pochejp
quote:
pochejp
What do you put in your meat mixture?
Posted on 11/8/12 at 11:06 am to zztop1234
quote:
quote: pochejp What do you put in your meat mixture?
Salt
Black pepper
Red pepper
Garlic
LeBlanc's sausage seasoning.
Posted on 11/8/12 at 11:08 am to pochejp
Looks great! Can't wait to see the finished product!
Posted on 11/8/12 at 11:42 am to pochejp
Looks great.
Posted on 11/8/12 at 12:07 pm to OTIS2
Looks good! 2 threads in one day about making sausage means I have to do it this week! 
One thing I learned with the electric grinder is to remove the blade and get a large hole insert in its place so you can still attach the stuffer tube.
One thing I learned with the electric grinder is to remove the blade and get a large hole insert in its place so you can still attach the stuffer tube.
Posted on 11/9/12 at 10:02 am to pochejp
Bump for those who wanted to see the smoking process.
Posted on 11/9/12 at 10:05 am to pochejp
I would love to have a setup like this. Thank you for sharing.
Posted on 11/9/12 at 10:10 am to pochejp
Very cool !
Posted on 11/9/12 at 10:28 am to TigerWise
pochejp, making Andouille with your father.....Spending time with dad and making food...Can life get any better??? I think not.
Posted on 11/9/12 at 10:31 am to Cali-to-Death Valley
quote:
pochejp, making Andouille with your father.....Spending time with dad and making food...Can life get any better??? I think not.
Thats the best part about it. Love that old man to death.
Posted on 11/9/12 at 10:33 am to pochejp
Awesome setup. What temp are y'all smoking at?
Posted on 11/9/12 at 10:33 am to pochejp
quote:
pochejp
Looks mighty delicious. Posted on 11/9/12 at 10:43 am to mx579
quote:
Awesome setup. What temp are y'all smoking at?
120 F for two hours then increase to 155 for another two hours then back down to 120 for the last two hours. I don't want the internal temp to stay at 155 long at all or all the fat will cook out. After we pull off we will cool down in the outside frigerator to stop the cooking process. Then wrap in butchers paper.
Posted on 11/9/12 at 10:45 am to pochejp
Posted on 11/9/12 at 10:46 am to BottomlandBrew
That's damn strong. Now I know what I'm giving everyone on my list for christmas...3 links of homemade andouille!
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