Making Fresh smoked Cajun Andouille..pics added

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Making Fresh smoked Cajun Andouille..pics added

Postby Indaswamp » Sat Jan 25, 2014 2:35 pm

We met up with our cousins at 7am this morning to get an early start. It was a cold 28* with ice on everything; perfect weather for making andouille!

First-grinding up 75# of pork boston butt through coarse plate and measuring out the seasonings
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then measuring and cuting the beef middle casing, then crimping one end with hog ring plyers and hog rings.
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The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Making Fresh smoked Cajun Andouille

Postby cluckmeister » Sat Jan 25, 2014 2:37 pm

damn you've made me hungry
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Re: Making Fresh smoked Cajun Andouille

Postby Indaswamp » Sat Jan 25, 2014 2:41 pm

Next, mixing the seasoning into the course ground meat...
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Close up view of the crimped casings..
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the hog ring plyers...
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The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Making Fresh smoked Cajun Andouille

Postby Indaswamp » Sat Jan 25, 2014 2:46 pm

The stuffed links ready for the smoker...
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Inda frig. to to tighten up over night. We crimped a loop of cotton twine in with the hog ring on one end to hang the andouille in the smoker:
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The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Making Fresh smoked Cajun Andouille

Postby Indaswamp » Sat Jan 25, 2014 2:51 pm

The smoke house..
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Inside:
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Pic of the gauge for Jehler... :wink:
It warmed up to about 32* at 11am
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still cold though..
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The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Making Fresh smoked Cajun Andouille

Postby Indaswamp » Sat Jan 25, 2014 2:53 pm

cluckmeister wrote:damn you've made me hungry

Go EAT! :lol3:
First thing I'm gonna do when the andouille is done is pull out some goose legs and thighs and make gumbo!

We fire up the smoker at 330am tomorrow morning. smoking at 175~180* for 10 hours over pecan, hickory and sugar cane. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Making Fresh smoked Cajun Andouille

Postby TXducksanddeer » Sat Jan 25, 2014 3:28 pm

That's cool. You've got a nice little place for making it.
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Re: Making Fresh smoked Cajun Andouille

Postby jaysweet3 » Sat Jan 25, 2014 3:40 pm

Are you putting the sausage in the smoker cold or letting it warm first?
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Re: Making Fresh smoked Cajun Andouille

Postby Botiz630 » Sat Jan 25, 2014 4:52 pm

Super jealous of that prep area. Looks like it opens directly to the outside? Perfect place for doing stuff like this. Oh and jealous of that smokehouse.
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Re: Making Fresh smoked Cajun Andouille

Postby Saltwater_Assassin » Sat Jan 25, 2014 6:07 pm

I bet that stuff is goooooood. Making a Duck and Andouille Sausage Gumbo for my shift at the Troop tomorrow night. Im certain your stuff would go much better than the Richard's Andouille.
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Re: Making Fresh smoked Cajun Andouille

Postby Indaswamp » Sat Jan 25, 2014 10:30 pm

jaysweet3 wrote:Are you putting the sausage in the smoker cold or letting it warm first?

we will let it bloom for about an hour first while we warm the smoker up.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Making Fresh smoked Cajun Andouille

Postby Indaswamp » Sat Jan 25, 2014 10:32 pm

Saltwater_Assassin wrote:I bet that stuff is goooooood. Making a Duck and Andouille Sausage Gumbo for my shift at the Troop tomorrow night. Im certain your stuff would go much better than the Richard's Andouille.

It is good my friend. Woods and I are keeping about 22# for us, the rest will go to cousins, aunts and uncles. They made some pork snack sticks to put on the smoker and our Dad is sending ~15 lbs. of venison sausage for us to smoke for him. They will be making another bigger batch next weekend...130# of andouille.
If you ever pass through LaPlace, stop off at Jacobs and get some andouille. That is very good andouille! My cousins are friends with them and buy supplies there.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Making Fresh smoked Cajun Andouille

Postby Indaswamp » Sat Jan 25, 2014 10:39 pm

Botiz630 wrote:Super jealous of that prep area. Looks like it opens directly to the outside? Perfect place for doing stuff like this. Oh and jealous of that smokehouse.

yes, it is open to the outside. This is the same house where the christmas bonefires on the levee are at every year.

BTW, while gathering all the stuff for the smokehouse, we ran across Nonc Ken's old dug out cypress pirouge that is over 100 years old...still floats...
also found some old decoys that he and his grandpa made. I will take pics. of them and post them tomorrow. they are really cool! canvasbacks, pintails, redheads and coots. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Making Fresh smoked Cajun Andouille

Postby Indaswamp » Sat Jan 25, 2014 10:43 pm

TXducksanddeer wrote:That's cool. You've got a nice little place for making it.

Thanks. It is at my cousins Dad's place...my Dad's uncle, Nonc Ken.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Making Fresh smoked Cajun Andouille

Postby ctdeathfrombelow » Sun Jan 26, 2014 6:36 am

I read this entire thread in poopoo's voice
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Re: Making Fresh smoked Cajun Andouille

Postby Indaswamp » Sun Jan 26, 2014 7:25 am

links are in the smoker. smoke is pouring out of the stacks right now. I forgot my camera at the house and will make a trip later to go get it.

We pull the snack sticks off in about an hour.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Making Fresh smoked Cajun Andouille

Postby Indaswamp » Sun Jan 26, 2014 8:33 am

Pulled the snack sticks out. Damn! Pretty good. might have to make some nutria snack sticks....
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Making Fresh smoked Cajun Andouille

Postby Indaswamp » Sun Jan 26, 2014 12:16 pm

pulled the venison sausage off. Andouille looks awesome! 7 hours in and pouring the smoke to it...minimum 8 max. 10....when it stops sweating , it's done.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Making Fresh smoked Cajun Andouille

Postby Indaswamp » Sun Jan 26, 2014 12:55 pm

Lookin goooowd!
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Smoke is rollin!
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Lunch is jambalaya po-boys..
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The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Making Fresh smoked Cajun Andouille..pics added

Postby Indaswamp » Sun Jan 26, 2014 1:49 pm

Carrots are ready to dig up...
Image
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Making Fresh smoked Cajun Andouille..pics added

Postby Indaswamp » Sun Jan 26, 2014 1:56 pm

the old decoys...
pair of unpainted pintails
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canvasback...
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canvasback..
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Redhead...
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unfinished redhead
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unpainted decoy
Image
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Making Fresh smoked Cajun Andouille..pics added

Postby Indaswamp » Sun Jan 26, 2014 1:58 pm

the old dug-out pirouge
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inside has been fiberglassed...
Image
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Making Fresh smoked Cajun Andouille..pics added

Postby Botiz630 » Sun Jan 26, 2014 2:05 pm

Cool stuff.
I need about tree fiddy.
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Re: Making Fresh smoked Cajun Andouille..pics added

Postby Indaswamp » Sun Jan 26, 2014 2:20 pm

Botiz630 wrote:Cool stuff.

that pirouge is over 100 years old. some of those decoys are older than that.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Making Fresh smoked Cajun Andouille..pics added

Postby Indaswamp » Sun Jan 26, 2014 2:34 pm

WHAT!!!!
Image
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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