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New batch of andouille. - Page 2

post #21 of 36

looks good as all get out...............

post #22 of 36

Nothing wrong with that. points.gif

post #23 of 36
Thread Starter 
Quote:
Originally Posted by Scarbelly View Post

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 .    


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.

http://www.sausagemaker.com/tutorials/chamber/curing_chamber.html 


 

post #24 of 36

What temperature was the MES set for after the drying off?

post #25 of 36

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

post #26 of 36
Thread Starter 
Quote:
Originally Posted by losyeny View Post

What temperature was the MES set for after the drying off?



Started out at 100 with no smoke for an hour.

2 hours at 130 with smoke.

165 with smoke til IT of 155.

 

post #27 of 36
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

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



Thank you. Now on to some tasso.

post #28 of 36
Quote:
Originally Posted by Coacher72 View Post

Craig,

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.


Coacher

 

I have been buying Andouille from Jacobs in LaPlace, Louisiana for over thirty years. I am pretty sure they use beef middle casings. I was raised in that area, living in Mississippi now. I was at Jacobs about two weeks ago and bought some andouille. Tried to make some last week. It came out good but not like Jacobs. I would love to find a recipe that would come out like Jacobs.

I could not find beef middle casings here. I will have to order some. Also I use 1/2 inch to 3/4 inch chunks like Jacobs. If anybody has the Jacobs recipe I would love to have it or even one very close to it. This was last weeks batch:

finished product2.jpg
 

post #29 of 36



 

Quote:
Originally Posted by fpnmf View Post



Quote:
Originally Posted by DanMcG View Post

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



Thank you. Now on to some tasso.



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.

 

Question: have you ever added soy protein? If so how much? any input from you guys would be appreciated.

 

BillyBob

San Antonio

post #30 of 36

what recipe did you use BillyBob??

post #31 of 36
post #32 of 36

JWsailor,

 

 

If you get that recipe pass it on to me I would appreciate it. Someone earlier in this thread mentioned that Jacob's probably dried cure their sausage which would be why the casing had the texture I described. All I know is I really like their andouille. Yours looks really good as well. I also like the coarser texture of the sauasge. I'm down to about 2lbs in the freezer. Going to have to put in another order.

post #33 of 36
Thread Starter 

I have not tried soy.

 I love the recipe with a little less garlic and  some hot paprika.

The recipe as linked in 31 is the best yet.

I may make some small changes next time,but no too much.

I am goint to make another load this week.

 

  Craig

post #34 of 36

Coacher72

 

I use natural casings and after smoking they are just like Jacobs. I plan on trying the above recipe sometime this week if I can find some beef middles.

post #35 of 36

Now that looks great.. nice jobPDT_Armataz_01_37.gif

post #36 of 36

Now that looks great.. nice jobPDT_Armataz_01_37.gif

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