Local grocery had a $1.49/lb sale on butts and that is as good as it gets lately. They were bone-in cryo two packs so picked through to find what I thought would land me with enough for two 25lb batches. after deboning. Now I do have to mention with ZERO exaggeration: I literally landed at 50lb of meat block after deboning - ON THE NOSE. Pat myself on back right there.
For the Sheboygan Brats I did a single 4.5mm grind and stuffed into 32-35mm casings. This is a new recipe for me (both from Walton’s).
The Andouille I did maybe 5lb through the 4.5mm plate and the rest through a 10mm for a nice chunky texture. Made this Andouille once before but as a fresh brat and it is absolutely amazing… This time I added a pack of sure cure and will smoke them tomorrow. Planning to use the advice on smoke schedule twilliams s gave me in my Smoked Kielbasa thread and see how it goes:
- Do me a favor and next time try this smoke schedule
110* for 1 hour vents all open (drying phase)
125* for 2 hours (with smoke) close dampers to half on bottom 1/8th open on top
140* for 1 hour (with smoke)
155* for 2 hours (no smoke)
170* until IT reaches your desired finished temp. 157*-160*
Ice bath immediately
Also been trying to be more consistent on size so I cut a piece of tube the casings come on to size I want and use that as a guide (visible in pics). Went longer for Andouille.
And the Andouille: