Rag1
Executive Chef
Made my first andouille sausage yesterday. The pics show:
1. Mounted a based on the stuffer. Used African Mahogany with oiled finish and rubber feet.
2. Had trouble finding a drying spot so I used a boat oar across the pickup bed.
3. Used the warmer part of the Lang to smoke. Used some dowels as hangers. Need to make shorter meats and fashion metal hangers for the main cook chamber.
4. The bike was sitting there, so I had to include a shot of my ride.
5. Something went wrong on the grinder. The square shaft that holds the cutter blade backed out of the auger which put force on the plate that broke under the force. That's an stainless alloy 3/8" thick plate that shattered. The dollar shows scale. This grinder could grind up cars.
The dooy turned out perfect. The flavor was as good as what even JB would find down in La.
http://usera.imagecave.com/Rag/andouille/
1. Mounted a based on the stuffer. Used African Mahogany with oiled finish and rubber feet.
2. Had trouble finding a drying spot so I used a boat oar across the pickup bed.
3. Used the warmer part of the Lang to smoke. Used some dowels as hangers. Need to make shorter meats and fashion metal hangers for the main cook chamber.
4. The bike was sitting there, so I had to include a shot of my ride.
5. Something went wrong on the grinder. The square shaft that holds the cutter blade backed out of the auger which put force on the plate that broke under the force. That's an stainless alloy 3/8" thick plate that shattered. The dollar shows scale. This grinder could grind up cars.
The dooy turned out perfect. The flavor was as good as what even JB would find down in La.
http://usera.imagecave.com/Rag/andouille/