Dried sausage is going to be one of the projects when we get to our next home. I wasn't quite sure how to go about the curing area. I read this and thought it is workable.Great looking andouille for sure and nice job on the tutorial. I will be doing another batch here real soon and I think I will try this recipe.
Coacher - I beleive the andouille you are getting is a dry cured andouille and the casing reflects the drying. Since I am not there it see it I can not make a blanket statement but that is what it sounds like. That process is a salume I beleive. That is a project I want to explore when I finally retire for good .
Started out at 100 with no smoke for an hour.What temperature was the MES set for after the drying off?
Thank you. Now on to some tasso.Congratulations fpnmf, there's nothing better then mixing up a sausage and have it come out exactly the way you want it.
I love the idea of using the cubed meat for half of the mix too It looks great. This will be on my to do list, near the top. Thanks, Dan
CoacherCraig,
There is one question that I have for you. The andouille that I get from LaPlace, LA (Jacob's House) is about 2 in. in diameter and the casing is more of a paper type casing. So before using the sausage you have to peel that off and then slice it up. Are you familiar with that type of casing and what is it actually? That's the only place that I've seen that type of casing used.
I have done a couple of batches of andouille and it has turned out very good. Basically the same recipe you used with a few tweeks as I have gone along. I have 10# in the fridge with the seasoning on it. Will grind, stuff and smoke tomorrow.Thank you. Now on to some tasso.Congratulations fpnmf, there's nothing better then mixing up a sausage and have it come out exactly the way you want it.
I love the idea of using the cubed meat for half of the mix too It looks great. This will be on my to do list, near the top. Thanks, Dan