andouille
Posted: Sat Mar 23, 2013 10:33 pm
These were stuffed in 55mm beef middles. They're drying and melding tonight and then headed for 12 hours of pecan smoke tomorrow. Cold smoke. I have high hopes for these.
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andouille
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Re: andouille
Posted: Sat Mar 23, 2013 11:02 pm
Can't wait to see em finished!
Re: andouille
Posted: Sun Mar 24, 2013 7:12 am
Yep, me to watching for smoke. Gonna be good I bet. CF 
Re: andouille
Posted: Sun Mar 24, 2013 9:02 pm
well, after smoking all day and a nice ice bath here they are. They're stuffed in beef middles and smoked over pecan shells for about 10 or so hours. Now, they're going to hang with a fan blowing on them. I'll post up some pics of the internal texture. These are going to be tip top.
Re: andouille
Posted: Sun Mar 24, 2013 9:05 pm
Lookin' Good!
Re: andouille
Posted: Sun Mar 24, 2013 9:09 pm
Ohhhhh, winner winner sausage dinner.
Re: andouille
Posted: Sun Mar 24, 2013 10:11 pm
internal texture. Tip top.
Re: andouille
Posted: Mon Mar 25, 2013 6:55 am
Very nice!
Re: andouille
Posted: Mon Mar 25, 2013 7:57 am
Great looking Andouille Sancho.
Do I foresee a Gumbo post in the future?
Do I foresee a Gumbo post in the future?
Re: andouille
Posted: Mon Mar 25, 2013 8:34 am
Sancho, super nice. love the color. Meat looks really good. CF
Re: andouille
Posted: Mon Mar 25, 2013 9:55 am
Excellent! They would be heading straight to my gumbo pot! 
Re: andouille
Posted: Mon Mar 25, 2013 9:59 am
Very cool!! Nice job.
Re: andouille
Posted: Fri Jul 05, 2013 2:38 pm
Sancho, is that a mixture of ground and chunks?
Re: andouille
Posted: Sun Jul 07, 2013 11:04 am
Dave, yeah I hand diced up some for texture. It really came out nice.
Re: andouille
Posted: Sun Jul 07, 2013 11:33 am
Real nice Sancho - nailed it