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Started By
Message
re: On Do We?
Posted on 9/13/22 at 3:52 pm to SixthAndBarone
Posted on 9/13/22 at 3:52 pm to SixthAndBarone
quote:
I’m impressed
It’s like you’re the teacher and we’re all the students!!!
You come off very patronizing and a know it all in most of your posts. Just FYI.
0
Posted on 9/13/22 at 4:30 pm to DocHolliday1964
quote:
by DocHolliday1964
Your andouille looks great. Keep on making sausage!
Posted on 9/13/22 at 5:27 pm to SixthAndBarone
quote:
That’s why it drives me nuts when idiots come here to say the local sausage companies make hot dog quality sausage
You mean Manda huh?
I wish Manda sausage tasted as good as a Nathan's dog.
Posted on 9/13/22 at 7:29 pm to Tigers0891
7 months ago I meant the quality of the smoked sausage being called a hot dog quality, not the taste. My hot dog post last week shows the difference between emulsified hot dogs and ground sausage.
Posted on 1/17/23 at 9:29 am to BigDropper
Want to give a thanks to the OP and others who have contributed to this thread. I made some Deer & Pork Andouille this weekend. It's the best sausage I have ever made, maybe even the best I've eaten.
3lbs deer
2lbs pork
I ran the deer through the grinder with the coarse die and the pork through with the stuffing plate to create those meaty chunks.
I used the seasoning ratios in the OP but did less granulated garlic and added chopped garlic. Also added about 5g of red pepper flakes.
Smoked it on an offset smoker at sub-150 for 6 hours.
When I took it off, the meat was still a bit raw looking so I let it cool overnight, Vacc sealed and finished it in the sous vide for an hour at 163.
PERFECTION. the meat cured, it slices, no fat rendered.
3lbs deer
2lbs pork
I ran the deer through the grinder with the coarse die and the pork through with the stuffing plate to create those meaty chunks.
I used the seasoning ratios in the OP but did less granulated garlic and added chopped garlic. Also added about 5g of red pepper flakes.
Smoked it on an offset smoker at sub-150 for 6 hours.
When I took it off, the meat was still a bit raw looking so I let it cool overnight, Vacc sealed and finished it in the sous vide for an hour at 163.
PERFECTION. the meat cured, it slices, no fat rendered.
Posted on 1/17/23 at 9:53 am to mylsuhat
Posted on 1/17/23 at 9:53 am to mylsuhat
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