OT:My Homemade Andouille

lkapigian

Want to make Jambalaya this week so I am starting with Homemade Andouille- 

x 3 on the items below

5 lbs pork shoulder (butt) about 75-80% lean. Add pork fat if necessary.
10 tablespoons crushed and chopped fresh garlic
3 tablespoons medium grind black pepper
3 tablespoons kosher salt
1 tablespoon cajun seasoning
4 teaspoons crushed red pepper flakes
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 cup ice water
1 teaspoon Prague powder or Instacure #1


Started with 15 pounds of boneless butt


Cut and ready for seasoning and cure


Let cure in the fridge for 24 Hours



Bought a 3/4" die for this

Happy with the 3/4" Grind Let cure another 24 hours after the grind

ready for the LEM ( love the motorized stuffer )



Drying in the Fridge- Going for smoke tonight after work

Foghorn

That.  Looks.  Awesome.

lkapigian

Thanks @Foghorn

northGAcock

Beginning of the end....love it. Assume you will continue with Jambalaya pictures?

NPHuskerFL

That's a nice toy...even for a fellow HVAC/R guy  the andouille looks and sounds spot on. But inquiring-minds-want-to-know was the Lem automated stuffer "worth the squeeze"?  

lkapigian

@northGAcock, yes I will be, don't get that stuff in California. @NPHuskerFL doing sausage a couple times a month I thought it was worth it, I can stuff, link and be cleaned up in very little time

NPHuskerFL

@lkapigian Larry if suits your needs, it's money well spent. The ease of cleanup alone has to be a plus in itself. And I'm sure the overall process is much faster. It's only money and you can't take it with ya right  
Looks like you'll have plenty for some killer jambalaya.
Is this particular stuffer a one-man operation? I know the last time I made it using a pretty decent Lem grinder it would have been much easier to have two people. Then again i was grinding and stuffing. To where this particular machine is just stuffing alone. And last but not least, how much waste if any was there in the chamber?

lkapigian

NPHuskerFL said:

@lkapigian Larry if suits your needs, it's money well spent. The ease of cleanup alone has to be a plus in itself. And I'm sure the overall process is much faster. It's only money and you can't take it with ya right  
Looks like you'll have plenty for some killer jambalaya.
Is this particular stuffer a one-man operation? I know the last time I made it using a pretty decent Lem grinder it would have been much easier to have two people. Then again i was grinding and stuffing. To where this particular machine is just stuffing alone. And last but not least, how much waste if any was there in the chamber?

Yep, foot switch activated 1 person

Getting some smoke now 

NPHuskerFL

Nice man!!! Enjoy Larry 

lkapigian

Thanks Blake 

lkapigian

lkapigian

It " bloomed" well...think I'm going to do the other half as fresh, not smoked thanks for looking 

nolaegghead

Looks exceptional.  You're my hero!

lkapigian

Thanks @nolaegghead , now I need a Jambalaya recipe --though I think there is just a base recipe and add to that

buzd504

I usually just wing it, but these guys' recipes are usually pretty good.

http://www.gumbopages.com/food/jambalaya.html

lkapigian

buzd504 said:

I usually just wing it, but these guys' recipes are usually pretty good.

http://www.gumbopages.com/food/jambalaya.html

thanks @buzd504

Griffin

Nicely done!! How long and at what temp did you smoke at?

lkapigian

Griffin said:

Nicely done!! How long and at what temp did you smoke at?

Thanks @Griffin I have an old Offset I modified into a reverse flow a few years ago......Since it dried in the refrigerator for a day, I put smoke on right away-I was able to hold 140-150 for a couple hours then it started creeping up 160 then 170 in hour 3-4 the last 30 minutes I bumped it to 200 to finish it off. Total time 4.5 hours then into a ice water bath ....Any longer or more smoke would have been to much- This was the first time I used pecan

Griffin

Sounds awesome

Eggucator

nice!

lkapigian

Thanks @Eggucator

lkapigian

So I converted the Andouille to Jambalaya --Though I normally get my rice Spot On- this broke up a bit--Other than texture it did not change the outcome- 4 Pounds Each Andouille Chicken and Shrimp

Thanks For Looking

Don't Hate on my Paper Plates

northGAcock

lkapigian said:

So I converted the Andouille to Jambalaya --Though I normally get my rice Spot On- this broke up a bit--Other than texture it did not change the outcome- 4 Pounds Each Andouille Chicken and Shrimp

Thanks For Looking

Don't Hate on my Paper Plates

Thanks for sharing. I could consume that in a instant.

lkapigian

The smoked was great , but have to say, the fresh was awesome . took some unsmoked out if the freezer, simply put in a pan on the stove, water half way up the sausage, cooked until,water evaporated then browned 

Botch

@Ikapigian, thanks for the photos and the recipe.  Now I'm hungry for cajun food, and nary a restaurant in Ogden...  

lkapigian

Botch said:

@Ikapigian, thanks for the photos and the recipe.  Now I'm hungry for cajun food, and nary a restaurant in Ogden...  

Thanks @Botch , welcome to my world , none in my area either so I had to figure out has to make my own...make a pretty mean Boudin as well 

tjosborne

Hell yes! Looks great!

bigdogk9

Last Sunday the wife and I decided to be spontaneous and we took our 3 girls to a water park up above Cincinnati. There was a restaurant there that made macaroni and cheese that had slices of andouille in it. They layered the top with bread crumbs and Parmesan cheese. By far the best Mac and cheese I had ever eaten. 

lkapigian

Made another batch and tweaked it just a bit...thanks for looking

TideEggHead

Dang man, that all looks amazing! Outstanding work!

lkapigian

Thanks @TideEggHead