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Post by 8upbowhunter on Dec 23, 2015 4:26:56 GMT -6
Been meaning to make another batch since running out in September but when I started to defrost my pork last week I realized I was out of casing. Put the pork back in the freezer and ordered more casing which came in Monday. With Christmas right around the corner I planned to make it today not realizing the amount of rain coming. I just hope I can get an early break in the rain to make it and get it to the smokehouse. It's going to be a long wet day tending the fire for sure.
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Post by 8upbowhunter on Dec 23, 2015 8:06:11 GMT -6
Just lit it off so I hope the rain holds.  |
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Duke
Bow Hunter 
I love animals! they taste good
Posts: 783
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Post by Duke on Dec 23, 2015 9:03:50 GMT -6
looking good!
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Post by 8upbowhunter on Dec 23, 2015 9:58:39 GMT -6
Radar looking good so far. 90 minutes into the process, 7-1/2 hours to go.  |
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Post by 8upbowhunter on Dec 23, 2015 15:48:29 GMT -6
One more hour to go, then a week to fix the mess in my yard when it dries up.  |
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Post by 8upbowhunter on Dec 23, 2015 17:18:01 GMT -6
Finally done, I should be good for a little while.  |
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Post by 8upbowhunter on Dec 23, 2015 17:50:11 GMT -6
Don't get no better than hot right out the smokehouse!  |
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Andouille
Dec 24, 2015 5:39:05 GMT -6
via mobile
Post by Ruger109 on Dec 24, 2015 5:39:05 GMT -6
Looks great, probably tastes better
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Post by Rambow on Dec 24, 2015 7:53:30 GMT -6
Dang Kenny, you are definitely a pro.
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bowonly
Bow Hunter
Sharkbite Specialist
Posts: 1,574
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Andouille
Dec 24, 2015 9:54:58 GMT -6
via mobile
Post by bowonly on Dec 24, 2015 9:54:58 GMT -6
Man Kenneth all this sausage making has me wanting to make a smoke house and start doing my own. Especially since when they told me how much my sausage was when I went to pick it up Tuesday. No sense in spending that much money when I'm perfectly capable. Sausage look great Kenneth!
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Post by 8upbowhunter on Dec 24, 2015 11:18:09 GMT -6
Man Kenneth all this sausage making has me wanting to make a smoke house and start doing my own. Especially since when they told me how much my sausage was when I went to pick it up Tuesday. No sense in spending that much money when I'm perfectly capable. Sausage look great Kenneth! Idk about a pro Rambow, just experienced. It's a lot of work but definately cheaper than having someone make it for you and you control exactly what goes in it. Andouille around here is the best around imho but expensive. Last year I ran out and decided to buy some for gumbo and man talk about sticker shock, $6.98/lb. So when I made my last batch I kept track of expenses and mine came out at $2.08/lb excluding labor but I paid $1.49/lb for the pork for that batch. I buy pork throughout the year when I find it on sale and stock up for sausage and andouille. Ole Swampsnyper seems to have a great start with his. |
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Post by swampsnyper on Dec 24, 2015 14:18:40 GMT -6
Still have a lot to learn. I used natural pork casing on the last batch and it was just as tuff as the collagen casing. It's not bad but not crisp like I want it. Still got a lot of learning to do.
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Post by 8upbowhunter on Dec 24, 2015 15:25:44 GMT -6
Still have a lot to learn. I used natural pork casing on the last batch and it was just as tuff as the collagen casing. It's not bad but not crisp like I want it. Still got a lot of learning to do. Took me a long time Jason, you are ahead of the game for sure. You are dedicated to it so you will learn faster than most. |
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Post by qrole on Dec 26, 2015 23:14:43 GMT -6
That looks awesomely yummy! My BIL wants me to help him build a smokehouse at his house. Hopefully if things go as planned I'll be able to make my own smoked sausage! I'll look to you guys for tips.
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