Andouille

Started by NePaSmoKer, March 10, 2010, 06:01:35 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

NePaSmoKer

Made 2 lbs of Andouille, got stuffed and going to smoke tomorrow. Had to keep small cuz didnt have very much hog casing left.


KyNola

Loves me some andouille.  I swear I'm going to get around to making my own andouille.

Will look forward to the finished product.

squirtthecat


Sounds good.....

Can you use something other than hog casings?

seemore

cant wait to see
seemore

NePaSmoKer

#4
Got the andouille smokin right now. Hit it with 3 pucks of pecan  ;D





There getting close.

NePaSmoKer

Andouille is done, Resting now to cool and darken some.


dbondy

Man does that look good, can you send some my way.

NePaSmoKer

Here is the inside. Nice




Cooked up

jackal51

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.

NePaSmoKer

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.

ronbeaux

Those look good! I just put some in a pot of gumbo, store bought though.
The fight isn't over until the winner says it is.

slider

I think that they look good with a little wrinkle on them makes them look done. JMO

Roadking

Never heard a complaint about the wrinkles from my stomach  ;D. 

NewfieSmoker

I think the wrinkles look good, especially with the smaller sausages....It gives them that older, dry cured look. 
Smoke em if you got em!

Rob

Sailor

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.


Enough ain't enough and too much is just about right.