Question for the sausage experts

[KyNola]

I am looking at an andouille recipe that is pretty much like every other andouille recipe I have seen in terms of ingredients.  Here is the part that I have a question about.  After stuffing, the author cold smokes the andouille for 8-10 hours in a Bradley at 95-100 degrees.  The sausage does have cure #1 in it.  After smoking for 8-10 hours they then hang it in the frig for around 3 days to continue to dry.

Does any of this make sense in terms of safety?  The photos of the finished sausage looks really good, just not sure about the lengthy smoking times and low temp.

Any information or suggestions would be most welcome.

[NePaSmoKer]

I am looking at an andouille recipe that is pretty much like every other andouille recipe I have seen in terms of ingredients.  Here is the part that I have a question about.  After stuffing the author cold smokes the andouille for 8-10 hours in a Bradley at 95-100 degrees.  The sausage does have cure #1 in it.  After smoking for 8-10 hours they then hang it in the frig for around 3 days to continue to dry.

Does any of this make sense in terms of safety?  The photos of the finished sausage looks really good, just not sure about the lengthy smoking times and low temp.

Any information or suggestions would be most welcome.

Larry


Ya be fine with how your doing.

[OU812]

I've got a recipe like that and all that smoke gives the sausage a nice twang.

Go for it Larry.

Your fridge is gonna smell gooood.  ;)

[KyNola]

Thanks Rick.  Obviously it will have to be fully cooked when used in a dish.  Nearly all of the andouille I have had in NOLA is extremely smokey.  The crap they sell around here for andouille simply doesn't cut it.

When I try this I am going to smoke it with pecan.  Trying to stay as close to authentic as I can. ;)

Gonna give this a try pretty soon Curt.

[OU812]

Yep youll have to cook before using in a dish.

Pecan is what I like also.

 

[GusRobin]

I am looking at an andouille recipe that is pretty much like every other andouille recipe I have seen in terms of ingredients.  Here is the part that I have a question about.  After stuffing, the author cold smokes the andouille for 8-10 hours in a Bradley at 95-100 degrees.  The sausage does have cure #1 in it.  After smoking for 8-10 hours they then hang it in the frig for around 3 days to continue to dry.

Does any of this make sense in terms of safety?  The photos of the finished sausage looks really good, just not sure about the lengthy smoking times and low temp.

Any information or suggestions would be most welcome.

When in doubt I first give some to Schmidty to try and if he shows up for work the next day I know it is ok.  ;D ;D

[Sailor]

Yippie.......KyNola is doing some sausage again......Ring the bell  ;D  I wanta see pics too

[KyNola]

Yippie.......KyNola is doing some sausage again......Ring the bell  ;D  I wanta see pics too

And I'm gonna use my PID this time too! ;D

[NePaSmoKer]

Yippie.......KyNola is doing some sausage again......Ring the bell  ;D  I wanta see pics too

And I'm gonna use my PID this time too! ;D

WHAT

PID

NO NO


Old school it and just do the squeeze test....... ;) ;) ;) ;)


Push the envelope my brother  ;D ;D ;D ;)