14 April Andouille Day One

by Russell Smith April. 14, 2021 193 views

Yesterday I spent a large part of the day arranging the garage and cleaning it up a bit. This was to prepare for some longer term ferments like Soy and maybe Miso. By the time that was done my energy level vs pain level was done. So no images were taken yesterday. I also had plans on starting the Andouille yesterday but well yeah today instead.

This process starts with cutting the meat into smaller cubes/strips. I found a great deal (like almost 2019 price) on pork shoulder so I go a few. This is the meat that I am using seeing as this meat is lower fat I will add a bit of extra fat to the meat. This meat is chilling in the fridge then it gets ground. Mixed and spices added. Then Stuffed. Then it chills out in the fridge until tomorrow....

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Camellia Staab 1 month, 4 weeks ago

The black and white works well in this instance.

1 month, 4 weeks ago Edited
Russell Smith Replied to Camellia Staab 1 month, 3 weeks ago

:) It does not quite the lighting I had in my mind though

1 month, 3 weeks ago Edited
Gethin Thomas 2 months ago

There are not many people Russ who clean their garage to make miso. smile But it sounds like probably the best reason. Have you seen how they make Gojuchang in Korea. Amazing. Hundreds of clay pots out in all weathers some decades old. That is on my list to go an see.

2 months ago Edited
Russell Smith Replied to Gethin Thomas 2 months ago

It is something that is on my to do list once we are in a location we are going to know that we are going to stay at for a few years. Of course what better use for a garrage than have it converted to a fermenting chamber lol.

2 months ago Edited
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