I ment Andouille

Discussion in 'Sausage' started by frassettor, Sep 11, 2008.

  1. frassettor

    frassettor Fire Starter

    I posted yesterday about making chorizo, and I ment to say Andouille...Sorry my mistake...Cant stop thinking about sausage! Will that work out....I will cure it, stuff it, and smoke it. To what IT temp??? Thanks you to all that help me out, This site, and its people are FANTASTIC! i WANT TO MAKE A GUMBO, AND WHATS GUMBO WITHOUT HOMEMADE SAUSAGE IN IT?
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Dude..order the Kutek book...20 bone used at Amazon. See the link in the thread about the chorizo I posted for Texas-Hunter.

    Any sausage that's cured is safe at lower temps. 150-ish will work. Be sure to let it dry a bit before smoking and after. A chilling rinse in icewater is usually recommended to drop the temps down to prevent fat breakdown and help shrink casings.
     
  3. richtee

    richtee Smoking Guru OTBS Member

    ooos yes a typo on my part. HE no longer cares tho, died a few years back.
     

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