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Pepperettes and Andouille

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  • Pepperettes and Andouille

    Here's what I've done so far

    measure out the spices



    Blocks of semi frozen meat out of the freezer.



    Grinder ready



    cutting semi frozen pork chunks to fit through the grinder



    all cut up



    starting the grind



    all done



    into the mixer, note the loose texture



    all mixed, note the sticky texture of the bind pepperettes



    mixed Andouille



    on to the stuffer with the pepperettes, and linking



    stuffing the Andouille



    Smoking planned for tomorrow ;)
    Col. Big Guy

  • #2
    Guess I never heard of pepperettes, but the are some cute little rascals and look real good too.

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    • #3
      Nice......real nice! I'm ready to see em outta the smoke!
      Sunset Eagle Aviation
      https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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      • #4
        Up early and loaing the wood box

        cherry



        maple



        and the Andouille ready to get smokin. see you in about 8 hrs.

        Col. Big Guy

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        • #5
          Nice lookin' stix- I have tried to make 'em, I just don't have the patience... or at least need more practice!
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #6
            Great walk through, sausage walk Big Guy. Dang those do look good! I tried the andouille once and it came out saltier than a damn salt block. Care to share your recipe? I'd be much obliged!
            Ryan

            I have a very strict gun control policy: if there's a gun around, I want to be in control of it.
            Clint Eastwood

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            • #7
              Originally posted by Uncle-Honky View Post
              Great walk through, sausage walk Big Guy. Dang those do look good! I tried the andouille once and it came out saltier than a damn salt block. Care to share your recipe? I'd be much obliged!
              here they are.

              Thats what I'll be making today.

              Andouille -



              5 pounds pork butt
              1/2 pound pork fat
              1/2 cup chopped garlic
              1/4 cup cracked black pepper
              2 tablespoons cayenne pepper
              1 tablespoon dry thyme
              4 tablespoons salt
              hog casings)

              Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces. Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachment on your meat grinder. Tie both ends of the sausage securely using a heavy gauge twine. In your home-style smoker, smoke andouille at 175-200F for approximately four to five hours using pecan or hickory wood. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre. - - - - - - - - - - - - - - - - - - NOTES : Andouille is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175F. Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced


              Pepperetts


              8 Lbs. Pork shoulder
              7 Lbs. Venison
              6 Tbs. Salt
              9 Tbs. Paprika
              1 Tbs. Chile powder
              1.5 Tbs. Cayenne pepper
              1 Tbs. Crushed red Chile flakes
              1.5 Tbs. Black pepper
              1 Tbs. White pepper
              1 Tbs. Prague powder #2
              1 Tbs. Mace
              1 Tbs. super binder
              1.5 Tbs. Sugar
              3 Tbs. Ground Mustard
              3 Tbs. Ground Coriander
              6 Tbs. Milk powder
              1 1/2 cups Fermento
              1 liter cold water

              Grind meats through a fine plate 3/16, re grind to mix. Add spices and water, mix well.. Stuff into 22mm collagen casings. Link into 10 “ lengths. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs @150 F. Increase smoker to 175 F and smoke to 155 internal. Allow to cool. Then hang to dry to desired texture..

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              Col. Big Guy

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              • #8
                Wow, all looks good so far Big Guy. Can't wait to see the end product. All the best...
                ---------------------------------------------------
                I plan ahead, that way I don't do anything right now.
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                KCBS CBJ

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                • #9
                  Here they are, still in the smoker cooling down



                  Cooled down and bloomed



                  all packaged up



                  just a little taste


                  tomorrow I'll smoke the pepperettes
                  Col. Big Guy

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                  • #10
                    That is just fine big guy.Thanks for the walkthru as mentioned...

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                    • #11
                      Big Guy, you kicked butt on that smoke Bud. Just love the way they turned out to you my friend...
                      ---------------------------------------------------
                      I plan ahead, that way I don't do anything right now.
                      ---------------------------------------------------
                      KCBS CBJ

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                      • #12
                        Big Dude!...that is surely nice!
                        Sunset Eagle Aviation
                        https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                        • #13
                          You nailed 'em Big Guy! Excellent work!
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                          • #14
                            Pepperettes going into the smoker this morning



                            All done time to chill out before de-linking and packaging



                            I had to try one



                            Nice amount of heat. ;)
                            Col. Big Guy

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