<![CDATA[Venison Andouille]]>and.jpg

You ever find that recipe and its just 100% the first time? Yeah, me neither. I found a 100% pork andouille recipe on FB a few years ago. I tried it with an 80/20 venison/pork mix the first time and it was great…but not perfect. IN the last few years I’ve tweaked it a few times. Im getting there…this is excellent and super simple recipe to follow. Tomorrow I’ll try to throw up the recipe when I get to work and have my PC handy.
60 venison, 10 pork fat, 30 ground pork trim. Course ground then fine ground. Mixed by hand until my hands couldnt take the cold any more…(didnt wanna dirty up the mixer for only 7lbs). stuffed in hog casing. Left 36 hours in the fridge then smoked 140-165-185-200 till an IT of 150 and then I killed the smoker and left them sit while I was attending to some other things outside before I could pull them.

]]>https://waltonsdev.nodebb.com/topic/2797/venison-andouilleRSS for NodeThu, 10 Sep 2026 20:38:28 GMTMon, 19 Oct 2020 01:27:06 GMT60<![CDATA[Reply to Venison Andouille on Tue, 27 Oct 2020 21:53:01 GMT]]>Jonathon I understand. I was messing with you. Yes, I have some stories to tell regarding Jalapolenos as I got older.

]]>https://waltonsdev.nodebb.com/post/24051https://waltonsdev.nodebb.com/post/24051Tue, 27 Oct 2020 21:53:01 GMT<![CDATA[Reply to Venison Andouille on Tue, 27 Oct 2020 21:49:55 GMT]]>calldoctoday They can be! I’ve eaten some jalapeno raw and whole while only mildly sweating and I’ve had others that almost burnt my lips!

]]>https://waltonsdev.nodebb.com/post/24048https://waltonsdev.nodebb.com/post/24048Tue, 27 Oct 2020 21:49:55 GMT<![CDATA[Reply to Venison Andouille on Mon, 26 Oct 2020 16:43:53 GMT]]>deanlorensen come on now, Jalapolenos are not hot now are they?

]]>https://waltonsdev.nodebb.com/post/23956https://waltonsdev.nodebb.com/post/23956Mon, 26 Oct 2020 16:43:53 GMT<![CDATA[Reply to Venison Andouille on Mon, 26 Oct 2020 13:19:03 GMT]]>Verl Yes its got a cajun heat. Its not hot like just bit into a jalapeno its got that back end after bite heat from the crushed red pepper (you could adjust the crushed red pepper amounts). Being from northern Minnesota the majority of the population are northern European descendants(lots of Scandinavian/polish) so needless to say LOTs of food here is lacking when it comes to flavor. I love to have people eat this because of the layers of flavor, you can see from there facial expressions as they take the first few bites all the different flavors coming through.

]]>https://waltonsdev.nodebb.com/post/23945https://waltonsdev.nodebb.com/post/23945Mon, 26 Oct 2020 13:19:03 GMT<![CDATA[Reply to Venison Andouille on Mon, 26 Oct 2020 13:13:20 GMT]]>OKLHUNTER It certainly could be used. I would rather buy pork butts or pork trim from my local butcher before I purchased a belly to use. And if I had a belly I would make bacon. I have made several batches of andouille with just ground pork butts at a 70venison/30pork ratio with just a single course grind and had it turn out. Traditional andouille is a very course/minced sausage. However, the extra pork fat and finer grind is much more useable in charcuterie tray or the typical cooking I do. I love replacing ground beef with this in Italian dishes like spaghetti.

]]>https://waltonsdev.nodebb.com/post/23942https://waltonsdev.nodebb.com/post/23942Mon, 26 Oct 2020 13:13:20 GMT<![CDATA[Reply to Venison Andouille on Mon, 26 Oct 2020 00:17:04 GMT]]>deanlorensen Would a good pork belly work as well as the pork trim and pork fat?

]]>https://waltonsdev.nodebb.com/post/23922https://waltonsdev.nodebb.com/post/23922Mon, 26 Oct 2020 00:17:04 GMT<![CDATA[Reply to Venison Andouille on Sun, 25 Oct 2020 22:34:08 GMT]]>Verl Congratulations, that is just about as good as it gets. Send some down this way.

]]>https://waltonsdev.nodebb.com/post/23919https://waltonsdev.nodebb.com/post/23919Sun, 25 Oct 2020 22:34:08 GMT<![CDATA[Reply to Venison Andouille on Sun, 25 Oct 2020 22:24:54 GMT]]>deanlorensen just got a cow elk, my have to try it.is it mild or quite hot spicy? ( I like hot spicy).

]]>https://waltonsdev.nodebb.com/post/23912https://waltonsdev.nodebb.com/post/23912Sun, 25 Oct 2020 22:24:54 GMT<![CDATA[Reply to Venison Andouille on Mon, 19 Oct 2020 18:36:25 GMT]]>deanlorensen That looks really good!

]]>https://waltonsdev.nodebb.com/post/23662https://waltonsdev.nodebb.com/post/23662Mon, 19 Oct 2020 18:36:25 GMT<![CDATA[Reply to Venison Andouille on Mon, 19 Oct 2020 13:49:39 GMT]]>This is the recipe I tried to follow.

6 lbs lean venison
1 lb Pork Fat
3 lbs Pork Trim (Pork Butt)
4 Tablespoons Salt
4 Tablespoons Coarse Black Pepper
3 teaspoons ground thyme
2 teaspoon Cure #1
5 Tablespoons crushed red pepper
8 Tablespoons minced garlic
1.5 cup ice water

Course grind meat. Add all ingredients and mix by hand. Then grind through fine plate. Stuff into hog casings, link to desired length. Allow 24hours in fridge before smoking. Smoke to 150 internal temp; do not ice bath.

]]>https://waltonsdev.nodebb.com/post/23652https://waltonsdev.nodebb.com/post/23652Mon, 19 Oct 2020 13:49:39 GMT<![CDATA[Reply to Venison Andouille on Mon, 19 Oct 2020 13:07:58 GMT]]>deanlorensen
Andouille is one of my favorite types of sausage - looks great.

]]>https://waltonsdev.nodebb.com/post/23648https://waltonsdev.nodebb.com/post/23648Mon, 19 Oct 2020 13:07:58 GMT<![CDATA[Reply to Venison Andouille on Mon, 19 Oct 2020 01:59:16 GMT]]>deanlorensen looking forward to seeing it. End product looks great. We have some of venison in the freezer and I could use some andouille in the freezer.

]]>https://waltonsdev.nodebb.com/post/23639https://waltonsdev.nodebb.com/post/23639Mon, 19 Oct 2020 01:59:16 GMT