Andouille Sausage

[thegozzzz]

Neppa, I'm new to sausage making and I'm learning from you guys.

Question...why distilled water?

[NePaSmoKer]

Neppa, I'm new to sausage making and I'm learning from you guys.

Question...why distilled water?

Because most city water has chemicals added like chlorine, some well water has some trace contaminates. Distilled is pretty void of this. If you have a very good whole house filter for your water that will work too.

The treated city water can make your sausage have a funny taste.

nepas

[NePaSmoKer]

Thanks for the info regarding the MTQ guys!

KyNola

My friend if you need any cure #1 let me know.

nepas

[KyNola]

Thanks NePaS,
May take you up on that.

This should be 2 days now.  Going to mix and stuff the andouille today?

Off to a collector and muscle car auction.  Got to remember to keep my hands and checkbook in my pocket! :D

KyNola

[FLBentRider]

Thanks for the info regarding the MTQ guys!

KyNola

My friend if you need any cure #1 let me know.

nepas

I've got at least 1 pound here too. just PM Me KyNola..

[NePaSmoKer]

Thanks NePaS,
May take you up on that.

This should be 2 days now.  Going to mix and stuff the andouille today?

Off to a collector and muscle car auction.  Got to remember to keep my hands and checkbook in my pocket! :D

KyNola

Yeah, going to be cutting and grinding soon. Gotta go to the store and get more hog casing too.

You better have the Mrs hold onto that check book i know. I was into the classic muscle cars too. Chevy is my fav. Love the El Camino's and Chevelle's. My wife said enough after I had 18 El Camino's in 1 year  ;D. I did have a 65 Ranchero too. When i was 17 my dad bought me a 65 Mustang pony edition with front disk brakes. We worked on it for a year everything, was driving it to get new upholstery and i got t-boned by a 1 ton chevy truck, totalled my stang  :-\

nepas

[NePaSmoKer]

I got pt 2 of the andouille video posted to my blog. With all the excitement i forgot to take still pics  :o

nepas

http://bluesmokeandbbq.blogspot.com/

[Mr Walleye]

Great job NePas! Your blog is lookin' great!  ;)

Mike

[NePaSmoKer]

Great job NePas! Your blog is lookin' great!  ;)

Mike

Thanks Mike.

Its allot of work doing the blog, doing sausage and vids.

nepas

[Mr Walleye]

Great job NePas! Your blog is lookin' great!  ;)

Mike

Thanks Mike.

Its allot of work doing the blog, doing sausage and vids.

nepas

No kidding NePas!

It's a full time job just trying to keep track of you!  :D  ;D  ;)

Mike

[Roadking]

Great job NePas! Your blog is lookin' great!  ;)
Mike

Thanks Mike.
Its allot of work doing the blog, doing sausage and vids.
nepas

No kidding NePas!
It's a full time job just trying to keep track of you!  :D  ;D  ;)
Mike

I enjoy Nepas's vids there great!

Those casings you where talking about for caseless franks. I bought some but not for franks, for brown & serve breakfast sausage. Giving them a shot.

[NePaSmoKer]

Today is the smoking of the Andouille. I'm going to remember to take some still pics too as well as a vid. The vid will be on my blog later today. Starting the heat and smoke at 130* for 2 hours then bumping up to 165* for 2.5 to 3 hours with smoke. Prob going to use oak or pecan for the Andouille  ;D

nepas

[NePaSmoKer]

Here are a couple of pics of the andouile hanging just starting to get smoke  ;D



I dont have any water in the pan.


nepas

[NePaSmoKer]

Well its been 3 days for the Andouille. Its all done and dried.

Washed to reduce shrinking and being dried with a fan for 1 hour. Going in the fridge uncovered overnight. You can vac seal and freeze for up to 6 months. It can also be sliced lengthwise and put on the BBQ, Put in gumbo, red beans and rice and all sorts of Cajun dishes  ;D



I got the 3rd video posted on my blog.  http://bluesmokeandbbq.blogspot.com/

I hope you enjoyed the vids.

nepas

[pensrock]

Looks great NEPAS, its going on my to do list for sure.
pens