Andouille--Which bisquette?

[Pic-N-Stick]

As the title states, I'm getting ready to stuff a small batch (5lbs) of andouille (Venison/pork) into 30mm casings and smoke.  What bisquettes should I use for a traditional flavor??

[tskeeter]

Although I can't tell you from first hand experience, for andouille, I'd consider one of the more robust flavors.  In order of stronger smoke flavor, pecan, oak, hickory, or mesquite.  Mesquite is said to be sweeter than hickory.  And hickory is the standard by which others are measured.

Hopefully someone else with some andouille experience will be along soon.

My current personal preferences are alder, for fish, apple for most things, such as ribs, cheese, nuts, sausage, (I like a lighter, sweeter flavor), and hickory for pulled pork.  I've tried cherry and found it to be sweeter than apple (too sweet for me).

 

[Ka Honu]

My "order of strength" varies from tskeeter's (mesquite & then hickory are relatively strong, pecan is medium and oak is pretty mild). Regardless, the best commercially available andouille in Louisiana is made by Wayne Jacobs in LaPlace. He uses pecan. That's good enough for me.

I don't know anything about putting venison in andouille (or anything else) so you're on your own there.

[carnie1]

I'm with the great turtle on the pecan !!!

[NePaSmoKer]

Ditto with pecan.

Now if you had some sassafras  ;D

[Saber 4]

You can't go wrong with pecan, almost rhymes :D

[Pic-N-Stick]

Thanks, guys--pecan it is.  Now if it will just quit snowing! ::)

[Pic-N-Stick]

Just finished up the venison andouille.  Man, this stuff is good!  I think next time I'll finish it off in the water bath to keep the casings more tender.

[ragweed]

Wow!  Those look great!

[Tenpoint5]

If you dont want to water bath the sausage. After you hang them to bloom and they are almost cool. Place them in a ziploc bag and zip almost closed leave 2 to 3 inches unzipped. Place in the fridge overnight. In the morning the casings will be soft and have a nice mouth feel.