zippy12
is Blowin Smoke!
- Joined
- Jan 24, 2017
- Location
- Virginia Beach, VA
used a 15% coarse grind - 10lbs total so I doubled the recipe below and put nutmeg instead of mace...
View attachment 139053
get a real stuffer.
View attachment 139054
Kitchen Aid attachment is a head ache!! see the one odd colored link below
View attachment 139055
followed this recipe
******************************************
Andouille Sausage Recipe
5# Pork (I used around 4 lbs the first time and it was very spicy but it mellowed after smoking. This time i used 4.5 lbs of pork plus .5 lb of fat since the pork was fairly lean) I used heaping measures of the following with the 5 lbs of meat.
2 tsp of Cayenne or to taste
1 Tbsp Paprika
1/4+ Cup Chopped Fresh Garlic
2 Tbsp Fresh Ground Black Pepper
3 Tbsp Kosher Salt
1 Tbsp Fresh Thyme leaves, chopped
1 tsp Crushed Red Pepper
2 g Mace
2 g Cloves
1 g Allspice
3 g Dry Mustard
Mix the following in the water and add to meat mixture (I did this after it was ground and was mixing in the mixer)
1 tsp Pink Salt (Instacure #1)
1/4 Cup Water and 1/4 Cup of dry red wine
Add spices and meat (cut in "grindable" chunks)
Refrigerate for 1-2 days.
Chop half/third of the meat into 1/4 inch pieces and grind the other half . Mix the two together with the water-wine-pink salt solution.
Smoke with Pecan and/or Oak (total smoke time was about 5 hours)
I smoked this at 135º F for 2 hours, then increased the heat to 175 º F until internal temp of sausage is least 150 degrees. Cool in ice bath, then hang until dry for about an hour. Refrigerate overnight then vacpac.
***********************************************************
chillen and drying will smoke on Sunday 71 degree in Virginia Beach
View attachment 139053
get a real stuffer.
View attachment 139054
Kitchen Aid attachment is a head ache!! see the one odd colored link below
View attachment 139055
followed this recipe
******************************************
Andouille Sausage Recipe
5# Pork (I used around 4 lbs the first time and it was very spicy but it mellowed after smoking. This time i used 4.5 lbs of pork plus .5 lb of fat since the pork was fairly lean) I used heaping measures of the following with the 5 lbs of meat.
2 tsp of Cayenne or to taste
1 Tbsp Paprika
1/4+ Cup Chopped Fresh Garlic
2 Tbsp Fresh Ground Black Pepper
3 Tbsp Kosher Salt
1 Tbsp Fresh Thyme leaves, chopped
1 tsp Crushed Red Pepper
2 g Mace
2 g Cloves
1 g Allspice
3 g Dry Mustard
Mix the following in the water and add to meat mixture (I did this after it was ground and was mixing in the mixer)
1 tsp Pink Salt (Instacure #1)
1/4 Cup Water and 1/4 Cup of dry red wine
Add spices and meat (cut in "grindable" chunks)
Refrigerate for 1-2 days.
Chop half/third of the meat into 1/4 inch pieces and grind the other half . Mix the two together with the water-wine-pink salt solution.
Smoke with Pecan and/or Oak (total smoke time was about 5 hours)
I smoked this at 135º F for 2 hours, then increased the heat to 175 º F until internal temp of sausage is least 150 degrees. Cool in ice bath, then hang until dry for about an hour. Refrigerate overnight then vacpac.
***********************************************************
chillen and drying will smoke on Sunday 71 degree in Virginia Beach
Last edited: