Andouille UP

NePaSmoKer · May 27, 2010, 04:08:26 PM

Next up

Homemade Andouille. Getting items together now and will post my normal pics.

Stay Tuned ;D

pensrock · May 27, 2010, 04:51:46 PM

:)

Smokin Soon · May 27, 2010, 04:57:00 PM

Another secret one??? :o

RossP · May 27, 2010, 06:18:08 PM

Not fair, that's just teasing us Nepas. :-\

BuyLowSellHigh · May 27, 2010, 06:30:17 PM

Andouille !!!

While being outstanding as is, it makes an incredible component in a meatloaf. That's a family favorite.

NePaSmoKer · May 27, 2010, 06:39:30 PM

Quote from: Smokin Soon on May 27, 2010, 04:57:00 PM
Another secret one??? :o

Naaaa

When i get everything together i will post my recipe with the pics.

Tenpoint5 · May 27, 2010, 06:43:06 PM

Quote from: NePaSmoKer on May 27, 2010, 06:39:30 PM
Quote from: Smokin Soon on May 27, 2010, 04:57:00 PM
Another secret one??? :o

Naaaa

When i get everything together i will post my recipe with the pics.

Dang it I had just gotten the wet noodles out to get the secret receipt from you!!

KyNola · May 27, 2010, 07:10:06 PM

Andouille? Seems like NePaS knows what it means to miss New Orleans.(sung in my best Louis Armstrong voice ;))

Can't wait to see this one.

KyNola

NePaSmoKer · May 27, 2010, 07:58:54 PM

Quote from: KyNola on May 27, 2010, 07:10:06 PM
Andouille? Seems like NePaS knows what it means to miss New Orleans.(sung in my best Louis Armstrong voice ;))

Can't wait to see this one.

KyNola

Good stuff maynard :D

NePaSmoKer · May 28, 2010, 11:45:08 AM

I got 10 pounds of pork cut into chunks.

Got my Andouille seasoning with 2 level tsp of cure #1. Going to get mixed into meat by hand with 3/4 cup cold water.

This is all mixed by hand 15 mins.

Going in fridge for 24 hours before stuffing into 32mm natural hog casing.

Hey a little on safety with pork in warm weather.

Wear gloves when handling. Change often.

After you wash all your equipment soak all in bleach water.

pensrock · May 28, 2010, 04:59:36 PM

Doesn't it make stuffing more difficult if you add the cure the night before stuffing? ???
Looks good so far. :)

NePaSmoKer · May 28, 2010, 05:33:06 PM

Its a family secret :D

Show you tomorrow ;D

NePaSmoKer · May 29, 2010, 07:32:40 AM

Here is 7 1/2 T of SPC added to 1 1/2 cup cold distilled water for the binder.

The Andouille got a little darker overnight.

Added the SPC to the meat. Mix this up by hand. If you use a machine it will create heat and soften the meat mix.

Got the Andouille stuffed.

I ran outta casings. So i made 1/4 pound of Andouille stick ;D

Here it all is hanging. Going to get PID heat at 140* for 1.5 hours then bumped to 150* with some sassafras chunks i have for 2 hours.

KyNola · May 29, 2010, 08:01:54 AM

WOW! Sassafras, now that's old school NePaS. File' smoke! Looking good.

NePaSmoKer · May 29, 2010, 10:29:19 AM

Quote from: KyNola on May 29, 2010, 08:01:54 AM
WOW! Sassafras, now that's old school NePaS. File' smoke! Looking good.

;D ;D

yeah buddy. want to get as close to authentic as i can.