Made 2 lbs of Andouille, got stuffed and going to smoke tomorrow. Had to keep small cuz didnt have very much hog casing left.
(http://i123.photobucket.com/albums/o290/stlthy1/P3090004.jpg)
Loves me some andouille. I swear I'm going to get around to making my own andouille.
Will look forward to the finished product.
Sounds good.....
Can you use something other than hog casings?
cant wait to see
seemore
Got the andouille smokin right now. Hit it with 3 pucks of pecan ;D
(http://i123.photobucket.com/albums/o290/stlthy1/P3100010.jpg)
There getting close.
(http://i123.photobucket.com/albums/o290/stlthy1/P3100013.jpg)
Andouille is done, Resting now to cool and darken some.
(http://i123.photobucket.com/albums/o290/stlthy1/P3110018.jpg)
Man does that look good, can you send some my way.
Here is the inside. Nice
(http://i123.photobucket.com/albums/o290/stlthy1/P3120041.jpg)
Cooked up
(http://i123.photobucket.com/albums/o290/stlthy1/P3120042.jpg)
I make sausages too and love andouille. A tip when you've hot smoked your sausages - throw them in iced water to cool them and prevent them wrinkling when they shrink. It just presents better.
Quote from: jackal51 on March 19, 2010, 08:49:40 PM
I make sausages too and love andouille. A tip when you've hot smoked your sausages - throw them in iced water to cool them and prevent them wrinkling when they shrink. It just presents better.
I would worry about the wrinkles if i was turning in to be jugged, but i ain't so not worried about it.
Those look good! I just put some in a pot of gumbo, store bought though.
I think that they look good with a little wrinkle on them makes them look done. JMO
Never heard a complaint about the wrinkles from my stomach ;D.
I think the wrinkles look good, especially with the smaller sausages....It gives them that older, dry cured look.
Yummy! I just watched your instruction video for making andouille and found it to be very educational. When you say that you wrap the seasoned cubes tightly in plastic wrap I am wondering if it would be easier to put the chunks in a vac bag and then vac it for its 2 day trip in the fridge. Is there something special that wrapping it in plastic and putting it in a zip lock bag for the 2 days will do opposed to putting it in a vac and getting all of the air out an let it soak?
When I do my brisket or butts I put my rub on and then bag and vac a 24 hour soak in the fridge. I think I get a better soak doing it that way but I don't really know if there would be a difference if I just rubbed them and then put them on for smoking.
On pork butts have done up to 36 hours. Rub really does not penetrate much more than top 1/4 inch. While I do not do competition, they put the rub on just before going to pit. has anyone tried 30 minute rub on butts with a significant taste difference over 24 hour +
Quote from: Sailor on April 08, 2010, 07:47:02 PM
Yummy! I just watched your instruction video for making andouille and found it to be very educational.
Can you give me a link to that video. I went to the site but could not locate it.
Thanks, Steven
here is the link http://bluesmokeandbbq.blogspot.com/search?updated-max=2009-03-10T18%3A21%3A00-04%3A00&max-results=3 Had to go thru a lot of pages to find it but it was like a treasure hunt. Lot of good photos and information stored on his site.