Smoked Andouille Sausage

A cool and rainy weekend is due here in MN, so thought it would be a great weekend for some sausage making.   I picked up two packages of pork butts from Sams with the intent of making a 25 pound batch of Andouille sausage.  After deboning, double grinding, mixing, drying the casing, they went into the FEC100 for four hours on smoke.  These are a cured sausage using DQ cure #1, so the slow smoke is no problem.  The rods I’m using were made from 3/4 aluminum tubing.  I simply cut them to size with a notch on each end.

sausage1

After 4 hours of smoking, they looked like this:

sausage2

Internal temp at this point was about 80 degrees, so time to crank things up a bit.  I turned up the FEC to 180 degrees for the finish.   We want the internal temp on the Sausage to hit 160 degrees.  After another 5 hours, they had reached temp.

sausage3

Pork butts in the AM, fully cooked and smoked Andouille in the evening.

sausage4

These are going to make for some mighty fine eating this winter.

Dave

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