Making some Andouille sausage today.
Here is the basic.
5 lbs pork
2 tsp cayenne
1 Tblsp paprika
1/4 cup chopped garlic
1/8 cup black pepper
3 Tblsp kosher salt
1 Tblsp thyme
1 tsp crushed red pepper
1 tsp cure
1/2 cup cold distilled water
Dry ingredients
(http://i123.photobucket.com/albums/o290/stlthy1/dry1.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/dry.jpg)
pork cut into pieces.
(http://i123.photobucket.com/albums/o290/stlthy1/dry2.jpg)
Dry mixed with the water. Pour onto meat and mix well. Wrap meat mix in plastic wrap very tight.
(http://i123.photobucket.com/albums/o290/stlthy1/dry3.jpg)
Wrapped. Let this sit in fridge for 2 days.
(http://i123.photobucket.com/albums/o290/stlthy1/dry4.jpg)
I have a vid of this i will be posting to my blog later tonite.
nepas
NePaS,
You are killing me here. You KNOW that is the sausage that I want to make first. As I don't have access to cure #1, how much Morton's TQ would you recommend, eliminating the salt from your recipe?
Also, smoking temps, times and what would you take the IT to?
You are so torturing me.
KyNola
Quote from: KyNola on March 05, 2009, 06:18:28 PM
NePaS,
You are killing me here. You KNOW that is the sausage that I want to make first. As I don't have access to cure #1, how much Morton's TQ would you recommend, eliminating the salt from your recipe?
Also, smoking temps, times and what would you take the IT to?
You are so torturing me.
KyNola
Ky
Leve out the salt and 5 Tblsp of TQ.
Going to start it at 130* for 2 hrs then bump to 165* for 2.5 hrs until the IT of the sausage is at 155*. When i get this in the grinding stage i am going to add 1/8 cup powdered milk as a binder.
nepas
I'm uploading my Andouille vid to my blog now. Going to be a few mins.
nepas
NePaS,
Thank you my friend. I was leaning towards the 1 TBLSP per pound of meat for MTQ but wanted to be certain. The first temp at 130, I assume you are rolling no smoke at that time, correct? Smoke rolling only during the higher setting? Gonna have to get me a programmable PID, I can see that even though I have the BDS.
Looking forward to the video. Your blog is really informative.
KyNola
Thanks NePas....very informative stuff...appreciate it!! ;)
Ky
After i stuff it i am going to hang the links in the fridge overnight so the casing will get dry. This way they will take smoke better. I'm starting the smoke at the 130* and continuing into the 165* mark.
nepas
Another great tip. Thanks NePaS, and you are correct. If you were closer to me, we would have a lot of fun making gumbo, Jan's red beans & rice, smoking andouille and tasso and generally just tearing it up! :o :o :o
KyNola
Nepas - This is sort of a repost (the original apparently got lost in the great reboot of '09). Anyway, I've decided that I don't like you very much because I'd already decided not to get into sausage making - didn't want to mess with all the paraphernalia, curing, etc., and then you come up and slap me in the face with Andouille. How rude! Now what am I gonna do?
I just used the last of my very expensive Andouille to make gumbo (increase the cost per link by its share of the airfare from Honolulu to New Orleans and you'll see what I mean). Now I'm out of luck till April when I go on my annual "party at JazzFest and buy lots of Tasso and Andouille" trip. I still have enough Tasso for one dish (probably Paul Prudhomme's chicken & tasso) but now have the hungries for Andouille and it's all your fault.
Wait a minute. I've got it! You can send me a batch of yours every once in a while and I'll be happy and I'll like you again - what more could you want? That's the ticket! I can hardly wait (and merci beaucoup in advance).
ps - Please send it early in the week. UPS & FedEx don't deliver on weekends and I wouldn't want it sitting in their warehouse tempting good people to do bad things.
Quote from: Ka Honu on March 05, 2009, 07:14:00 PM
Nepas - This is sort of a repost (the original apparently got lost in the great reboot of '09). Anyway, I've decided that I don't like you very much because I'd already decided not to get into sausage making - didn't want to mess with all the paraphernalia, curing, etc., and then you come up and slap me in the face with Andouille. How rude! Now what am I gonna do?
I just used the last of my very expensive Andouille to make gumbo (increase the cost per link by its share of the airfare from Honolulu to New Orleans and you'll see what I mean). Now I'm out of luck till April when I go on my annual "party at JazzFest and buy lots of Tasso and Andouille" trip. I still have enough Tasso for one dish (probably Paul Prudhomme's chicken & tasso) but now have the hungries for Andouille and it's all your fault.
Wait a minute. I've got it! You can send me a batch of yours every once in a while and I'll be happy and I'll like you again - what more could you want? That's the ticket! I can hardly wait (and merci beaucoup in advance).
ps - Please send it early in the week. UPS & FedEx don't deliver on weekends and I wouldn't want it sitting in their warehouse tempting good people to do bad things.
Wow
Someone else dont like me.
My luck gets better everyday (http://i123.photobucket.com/albums/o290/stlthy1/woohoo.gif)
nepas
Quote from: NePaSmoKer on March 05, 2009, 07:24:55 PM... Someone else dont like me. My luck gets better everyday
Yeah - what's the good of getting old if you can't get cranky and offend people?
Quote from: KyNola on March 05, 2009, 06:45:42 PM
NePaS,
Thank you my friend. I was leaning towards the 1 TBLSP per pound of meat for MTQ but wanted to be certain. The first temp at 130, I assume you are rolling no smoke at that time, correct? Smoke rolling only during the higher setting? Gonna have to get me a programmable PID, I can see that even though I have the BDS.
Looking forward to the video. Your blog is really informative.
KyNola
KyNola
With Morton TQ the 1 Tbs per pound was my understanding as well but Habs set me straight in it. For in sausage TQ is used at the rate of 1 & 1/2 tsp per pound. I just tried to find the thread but I haven't been able to locate it. Hopefully Habs will comment on it as well. I did check the Morton site and all their sausage recipes use the 1 & 1/2 tsp per pound as well.
I think where all the miss-information comes from is their own packaging. The other thing is the TQ is used at the rate of 1 Tbs per pound for dry curing whole muscle meat such as a pork loan for bacon.
Mike
PS
Here's a link to Hab's explanation....
http://forum.bradleysmoker.com/index.php?topic=5463.msg95547#msg95547
As Mike has stated, for TQ use it at a rate of 1 1/2 teaspoons (1/2 tablespoon) per pound, and eliminate the salt and sugar that a recipe calls for. That will provide enough cure for protection, and the correct amount of salt.
This time of morning I have to double check what I am writing, half asleep and typing fast I sometimes make the mistake and say 1/2 teaspoon per pound, when it is 1/2 tablespoon per pound. :-[
Just finished proof reading; everything is correct :)
True to all this. My chart is older and it calls for 1 T per pnd. Mike and Habs are correct use 1 to 1/2 tsp per pnd. Guess i need a new chart. The TQ thing always gets me messed up, thats why i use cure.
nepas
Thanks for the info regarding the MTQ guys!
KyNola
Neppa, I'm new to sausage making and I'm learning from you guys.
Question...why distilled water?
Quote from: thegozzzz on March 06, 2009, 07:53:07 PM
Neppa, I'm new to sausage making and I'm learning from you guys.
Question...why distilled water?
Because most city water has chemicals added like chlorine, some well water has some trace contaminates. Distilled is pretty void of this. If you have a very good whole house filter for your water that will work too.
The treated city water can make your sausage have a funny taste.
nepas
Quote from: KyNola on March 06, 2009, 10:22:01 AM
Thanks for the info regarding the MTQ guys!
KyNola
My friend if you need any cure #1 let me know.
nepas
Thanks NePaS,
May take you up on that.
This should be 2 days now. Going to mix and stuff the andouille today?
Off to a collector and muscle car auction. Got to remember to keep my hands and checkbook in my pocket! :D
KyNola
Quote from: NePaSmoKer on March 06, 2009, 09:11:06 PM
Quote from: KyNola on March 06, 2009, 10:22:01 AM
Thanks for the info regarding the MTQ guys!
KyNola
My friend if you need any cure #1 let me know.
nepas
I've got at least 1 pound here too. just PM Me KyNola..
Quote from: KyNola on March 07, 2009, 04:44:20 AM
Thanks NePaS,
May take you up on that.
This should be 2 days now. Going to mix and stuff the andouille today?
Off to a collector and muscle car auction. Got to remember to keep my hands and checkbook in my pocket! :D
KyNola
Yeah, going to be cutting and grinding soon. Gotta go to the store and get more hog casing too.
You better have the Mrs hold onto that check book i know. I was into the classic muscle cars too. Chevy is my fav. Love the El Camino's and Chevelle's. My wife said enough after I had 18 El Camino's in 1 year ;D. I did have a 65 Ranchero too. When i was 17 my dad bought me a 65 Mustang pony edition with front disk brakes. We worked on it for a year everything, was driving it to get new upholstery and i got t-boned by a 1 ton chevy truck, totalled my stang :-\
nepas
I got pt 2 of the andouille video posted to my blog. With all the excitement i forgot to take still pics :o
nepas
http://bluesmokeandbbq.blogspot.com/
Great job NePas! Your blog is lookin' great! ;)
Mike
Quote from: Mr Walleye on March 07, 2009, 10:37:57 AM
Great job NePas! Your blog is lookin' great! ;)
Mike
Thanks Mike.
Its allot of work doing the blog, doing sausage and vids.
nepas
Quote from: NePaSmoKer on March 07, 2009, 12:52:34 PM
Quote from: Mr Walleye on March 07, 2009, 10:37:57 AM
Great job NePas! Your blog is lookin' great! ;)
Mike
Thanks Mike.
Its allot of work doing the blog, doing sausage and vids.
nepas
No kidding NePas!
It's a full time job just trying to keep track of you! :D ;D ;)
Mike
Quote from: Mr Walleye on March 07, 2009, 01:53:18 PM
Quote from: NePaSmoKer on March 07, 2009, 12:52:34 PM
Quote from: Mr Walleye on March 07, 2009, 10:37:57 AM
Great job NePas! Your blog is lookin' great! ;)
Mike
Thanks Mike.
Its allot of work doing the blog, doing sausage and vids.
nepas
No kidding NePas!
It's a full time job just trying to keep track of you! :D ;D ;)
Mike
I enjoy Nepas's vids there great!
Those casings you where talking about for caseless franks. I bought some but not for franks, for brown & serve breakfast sausage. Giving them a shot.
Today is the smoking of the Andouille. I'm going to remember to take some still pics too as well as a vid. The vid will be on my blog later today. Starting the heat and smoke at 130* for 2 hours then bumping up to 165* for 2.5 to 3 hours with smoke. Prob going to use oak or pecan for the Andouille ;D
nepas
Here are a couple of pics of the andouile hanging just starting to get smoke ;D
(http://i123.photobucket.com/albums/o290/stlthy1/and7.jpg)
I dont have any water in the pan.
(http://i123.photobucket.com/albums/o290/stlthy1/and8.jpg)
nepas
Well its been 3 days for the Andouille. Its all done and dried.
Washed to reduce shrinking and being dried with a fan for 1 hour. Going in the fridge uncovered overnight. You can vac seal and freeze for up to 6 months. It can also be sliced lengthwise and put on the BBQ, Put in gumbo, red beans and rice and all sorts of Cajun dishes ;D
(http://i123.photobucket.com/albums/o290/stlthy1/end1.jpg)
I got the 3rd video posted on my blog. http://bluesmokeandbbq.blogspot.com/
I hope you enjoyed the vids.
nepas
Looks great NEPAS, its going on my to do list for sure.
pens
Quote from: pensrock on March 08, 2009, 04:42:26 PM
Looks great NEPAS, its going on my to do list for sure.
pens
You will like it pens. Here is a tip. If you want it just a tad darker you can increase the paprika. I have seen dried andouille too but for this you have to use cure #2. Maybe sometime soon i will do it.
nepas
nepa you are become the multimedia king as well. Way to go on the Vids and stuff. :o Take Care
Nepas,
In my to do pile.
You are killing me! I won't have time to do any cooking for the next few weeks.............
Deb
The whole house smells like smoked andouille ;D
I need red beans N rice with andouille (http://i123.photobucket.com/albums/o290/stlthy1/woohoo.gif)
nepas
I got the Andouille all cut in lengths and vac sealed for the freezer. 1 pack is going in the fridge for some red beans N rice this week ;D
(http://i123.photobucket.com/albums/o290/stlthy1/and66.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/and65.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/and67.jpg)
nepas
NePaS,
Great job!! That is fabulous looking andouille. When you do your red beans and rice, besides the andouille, cube up some smoked ham and throw it in there with the beans and let it add some additional flavor.
I'm feeling quite jealous about now. ;)
KyNola
Quote from: NePaSmoKer on March 08, 2009, 08:12:29 PM
The whole house smells like smoked andouille ;D
Is that a problem? If so, my number is BR-549 and I could be coerced into taking your "problem" off your hands NePas!
Shakespeare
The Bard of Hot Aire
Threadkiller Extraordinaire'
Looks fantastic NePas! ;) 8)
Mike
Quote from: Mr Walleye on March 09, 2009, 10:27:39 AM
Looks fantastic NePas! ;) 8)
Mike
Yeah what Mike said!!
That is just real pretty. :)
I'm so ready to get started making my own sausages. It's really hard to find sausages that look this good!
Argggggggggggg yer killin me with this, I vowed I wasn't gonna do anymore sausage cause I'm getting ready to come north, but it looks soooooo good and I happend to have 10lbs of pork left in the freezer...........So after being sick with a bug for a week I have the meat all spiced up and in the fridge. Lets see what happens (If I'm late getting back to Pa it's NePa's fault) :D
Its always my fault :D
We are going to have Andouille out at the smokeout too. Along with venison smoked sausage, some jerky and some sticks. Also butt, briskit and chicken.
nepas
Tease Man... ;D