Great additions to edible landscape/ornamental garden for those that live in suburbia hell with HOA’s.
Also: “Okra? That’s a Hibiscus plant, HOA Lady!”
While waiting for the sausage making book, I bought some Johnsonville bun sized andouille sausage. It’s a salt bomb with 750 mg, 33% DV of sodium. Ate a few and will be tossing the rest. Even boiled with holes poked in them were overly salty. I’ll stick with brats if buying from the store.
Book is USPS and out for delivery as is the ground Korean Red Pepper for kimchi. Coarse powder. Ought to be here any time now.
I put those cooking grates in the vertical smoker chamber. Now I need some hooks and twine to hang sausage from the racks. Might have to rig something up in the horizontal chamber too since the vertical doesn’t get very hot. It does get plenty smokey though.
Gotta get some gloves too. BBQ guys all wear white knit cotton gloves with food grade nitrile gloves over them. That way they can do pulled pork with the meat still hot. Will help to prevent frozen hands too while hand mixing spices into ground meat.
Mail lady was just here.
Wow, a 1 lb bag of ground Korean red pepper is bigger than what I imagined and I bought two of them. I could fill bunch of spice bottles. Will have to put it in canning jars and store in a cool dark place.
Andouille recipe is hot smoked a single time like many other smoked sausages. No mention of pre-smoked pork roast mixed with raw pork and then smoked again. That’s just weird anyway.
Can also be cold smoked instead. I’ll probably do what lets-make-sausage website says and start with low heat and then increase the temp for the longest possible smoke time without going too long at a low temp where bacteria can form.
Spices in book recipe are garlic, black pepper, kosher salt, cayenne and thyme, same as lets-make-sausage recipe. Traditional wood is pecan and sugarcane. Hickory is another option and is what I’ll do until towards the end when I want it hotter and then I’ll add oak.
Our electric co-op puts out a monthly magazine and in this month’s, they highlight a small business called Hermann Wurst Haus. https://hermannwursthaus.com/
It is October as in Octoberfest. Brats, wursts and beer.
Off to do a little food shopping and pick up my chain saw from the shop.