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Rick;
Greetings, once
again from Oregon!
My most recent
order from you arrived about 2 days after I placed the order. Its amazing.
I can receive merchandise from you ALL the way from New Hampshire FASTER
than I can get it from Portland, Oregon ... a two hour drive North of me.
Anyway in that order I picked up your Hot Andouille Mix (SSM-EEGJ) in BOTH
the 5# Trial and the 25# bag. I JUST took a 5# batch out of my smoker and
after blooming it for a couple hours, Sampled it. As the Cajuns would say:
"OoooooooooooooooooEEEEEEEEE Dat Dere am GOOOD and GOOD... I Guaroontee!"
I've been making sausage, as a hobby, for several years and
always steered away from Andouille because I did NOT believe I could come
anywhere close to the fine products I have had friends bring me from Louisiana
when they visit. I've been cooking Cajun foods for many years and my Gumbo
has those who eat it licking their chops and going back for third and fourth
helpings! When its THAT good ... the Andouille (A MAIN ingredient) has GOT
to be the BEST. Well sir, You've done it AGAIN!
We were pleasantly surprised when we fried a sample patty
prior to stuffing ... but when we Cut a cooled and bloomed sausage and it
EXPLODED with flavor in our mouths, the consensus was its as good or better
than ANY Andouille available anywhere at any price and it came out of MY
smoker? WOW! All I added was some Garlic (5Tablespoons Finely chopped) and
a bit of onion (1/2 cup finely chopped), (I also added YOUR Binding flour...but
don't think I'll do that again as it made it a bit toooo smooth) and a little
water, then I stuffed it into 32 MM Dewied Natural Hog Casing and tied it
up in one pound rings and smoked it in my Bradley Smoker until I got it
to 152 degrees, pulled it , showered it in cold water to 110 degrees, then
dried it off and hung it to bloom for 3 hours. FOOL Proof!
I have YET to have one of YOUR products result in a failure
or, for that matter, anything less than SPECTACULAR product! The ONE exception
was my effort with Dry Pepperoni and THAT was OPERATOR ERROR ... I simply
did NOT have enough humidity during the drying phase ... came out HARD as
STEEL ... BUT that is NOT your issue ... it was a GOOD tasting STEEL rod
*GRIN*. When I called you from Oregon...you took the time to walk me through
the process and do some problem solving over the phone.
DOESN'T happen with the BIG companies!
I've dealt with several companies over the years ... some
MAJOR names in the industry and NOT one has the customer service YOU do
OR results in the finished product YOUR mixes do. You REALLY have it dialed
in, Rick! This latest effort, your Hot Andouille has my entire neighborhood
licking their fingers and wanting me to do a BIG batch tomorrow ... Pork
is on SALE here!
LONG e-mail to simply say: STELLAR products and EXEMPLARY
customer service. I'm an OLD, retired Codger and do this as a hobby, so
I don't purchase much or very often ... but when I do ... I KNOW not to
look any further than The Sausage Source!!!
Thanks, Rick for consistent Excellence!
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