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Title: Andouille -- first time
Post by: Grouperman941 on February 11, 2016, 12:49:30 PM

I just tried the Smoked Andouille recipe from the Ruhlman and Polcyn book. It came out really good. Fairly mild, which will be good for the red beans and rice I plan on making with it. 3 hours pecan at 180F to 152F.

(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_6418_zpswab4hskw.jpg)

(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_6421_zpsfztetqez.jpg)

(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_6422_zpssharekse.jpg)

Title: Re: Andouille -- first time
Post by: just a smokin on February 11, 2016, 10:44:28 PM

hey wow that looks good , good for you

Title: Re: Andouille -- first time
Post by: KyNola on February 12, 2016, 07:17:39 AM

Nicely done!

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: Grouperman941 on February 11, 2016, 12:49:30 PM