craigrice yeah we had it processed by local butcher for cuts; the fat is gone lol. Guess I’ll have to play around with it, might try the mixing with pork idea.

Hey I was wondering if anyone had any suggestions for a snack stick that would cover the game flavor of mutton? Any suggestions would be greatly appreciated. Thanks ahead for all info

I noticed that the waltons hotdog and bologna seasoning has 0.52% sodium erythorbate in it. Do I still need to add sodium erythorbate if I want to accelerate the cure? I want to smoke right away.

Well I don’t want to be on the losing side that’s for sure…especially if there is a competition. So i guess I’ll just join team blue since you all say they are superior…

Are there competitions for the different teams?

johnsbrewhouse what is team blue? I keep seeing these different teams…

twilliams yes I weigh in grams

So I have been pitching my sure cure after use. What I mean is the left over in the bag as I have been making 5 lbs batches. I read somewhere that you can save what is left…but it didn’t sound right…my question is have I been throwing it away unnecessarily? Or am I being overly paranoid of bacteria?

Well I wound up ramping up 10 degrees and it broke and hit 160. I think your correct that the casings hardened and prevented the heat from exchanging. Still taste amazing too. We used turkey and chicken with cold phosphate to increase moisture. It is seriously some of the best andouille I have had. Thanks for the help

Can get my sausage to budge. It has been stuck at 145 I keep checking every half hour, but it still holding 145. A few of them finished before the others and the rest are stuck. I’m finishing at 180. Is it possible they finished with the rest, and I’m over cooking them, because I see oils leeching out of them…?

Jonathon We would ideally like to keep It leaner, but we are not opposed to adding fat. If we mixed with 50% shoulder and we left skin on during grind. I’m using 2.5lbs turkey + 2lbs pork shoulder + 0.5lbs shrimp. Does this sound like the fat content will be high enough?

Hey all, we just got done harvesting our turkeys this year and wanted to try making andouille sausage from our own home grown turkeys. I know that the fat content has to be higher, but I was wondering if anyone has done this yet or had any tips? I have cold phosphate, sure gel, and carrot fiber on hand; As well as Walton’s andouille seasoning mix. Any help would be greatly appreciated. Thanks