CYvilEng
Got Wood.
My valentines gift from with wife was meats to make hot dogs and sausages with. I had 1.5lbs of beef short ribs, 2lbs chuck roast, and 2lbs of pork shoulder. I decided to make hot dogs and andouille from the recipies in Charcuterie by Ruhlman. I used the kitchenaid grinder attachment for grinding and stuffing. The stuffing was not the most enjoyable hours spent. However, it all tasted good so I guess it was worth it.
I am trying to get better at remembering to take pics but sometimes I got to excited and the "good" parts and don't get a pic.
chuck roast before cutting up
Short ribs in the process of being cut up
Now all the grinding and freezing and grinding and freezing and food processoring and sampling and freezing and stuffing steps got skipped for getting a picture. I hope you'll believe they happened :mrgreen:
Everything hanging in the fridge. Hot dogs in hog casings on the left. Hot dogs in sheep casings in the middle. And andouille in hog casing on the right. They hung out in the fridge overnight.
All the links are getting ready to be smoked. I used my gasser for the smoker. I was running at 160-180 temps and trying to use my AMNPS for smoke.
I got excited again and missed some action shots in the smoker. The whole tray ended up catching on fire. I normally have it up higher and it works good but the sausages hung down too far :icon_blush: You'll notice I switched to putting the pellets in a foil pouch to finish the smoking.
The andouille was ready to come out.
We had the large hot dogs for dinner. Just a bun and meat for me. I'm weird, I know. Nothing beats hot dogs and left over crab rangoons :crazy: Surprisingly they went well together.
We had a heck of a time stuffing with the kitchenaid stuffer but it ended up working out ok. After finding there was a burr on the ends of the stuffer tubes I sanded it off and we quit getting rips in the links. It was a pain the keep stuffing the meat into the grinder attachment. Instead of coming out the business end it spent most of the time oozing up then I would keep touching it and warming it up and it would get softer and mushier. One of these days I see an upgrade in the future.
I am trying to get better at remembering to take pics but sometimes I got to excited and the "good" parts and don't get a pic.
chuck roast before cutting up
Short ribs in the process of being cut up
Now all the grinding and freezing and grinding and freezing and food processoring and sampling and freezing and stuffing steps got skipped for getting a picture. I hope you'll believe they happened :mrgreen:
Everything hanging in the fridge. Hot dogs in hog casings on the left. Hot dogs in sheep casings in the middle. And andouille in hog casing on the right. They hung out in the fridge overnight.
All the links are getting ready to be smoked. I used my gasser for the smoker. I was running at 160-180 temps and trying to use my AMNPS for smoke.
I got excited again and missed some action shots in the smoker. The whole tray ended up catching on fire. I normally have it up higher and it works good but the sausages hung down too far :icon_blush: You'll notice I switched to putting the pellets in a foil pouch to finish the smoking.
The andouille was ready to come out.
We had the large hot dogs for dinner. Just a bun and meat for me. I'm weird, I know. Nothing beats hot dogs and left over crab rangoons :crazy: Surprisingly they went well together.
We had a heck of a time stuffing with the kitchenaid stuffer but it ended up working out ok. After finding there was a burr on the ends of the stuffer tubes I sanded it off and we quit getting rips in the links. It was a pain the keep stuffing the meat into the grinder attachment. Instead of coming out the business end it spent most of the time oozing up then I would keep touching it and warming it up and it would get softer and mushier. One of these days I see an upgrade in the future.
