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This weekends sausage, breaking in the smokehouse! - Page 2

post #21 of 26
Quote:
Originally Posted by GrayStratCat View Post

Hey gersus, I'm a big fan of smoked andouille and always try to have a supply in the freezer for jambalaya, red beans and rice, seafood boil... you name it.  I just tried the Nola recipe the last time I made andouille and I have to tell ya, I was pretty  happy with the results.

 

Here's the link if you're interested. 

 

http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/

 

-Salt

 

Edited to add:  I'm actually having some leftover jambalaya for lunch with my homemade andouille as I type this....now there's a coincidence......yahoo.gif



 



Quote:
Originally Posted by Chef JimmyJ View Post


These guys use a PINCH of Cure and say it's optional then start the smoke at 130*F...Not a good idea!!! Not to mention their Note is incorrect...There is no Nitrate in Prague Powder #1...This needs to have 1tsp Cure #1 for this recipe...JJ
 

 


JJ, thanks for pointing that out.  I should have stated that.  I definitely used 1 level teaspoon of cure #1 per 5#'s of meat with this recipe.  My oversight for not mentioning that.  I also didn't follow their smoking directions, just the recipe.  That's what I love about this site.  With so many eyes on what's posted, there's always peer review and we look out for each other.  Thanks again JJ for catching my blunder.

 

-Salt

 

post #22 of 26
Thread Starter 

Here we go, the first smoke in the new smokehouse was a success! Thanks to those who provided andouille recipes! I used mballi's recipe and it turned out real good. 

 

The first use of the stuffer went real well, and using natural casings went well too for my first time. As I expected my wife said "I'm not helping you stuff those!" as I was rinsing them out... she grosses out easily. One person stuffing isnt bad with the new stuffer.

 

stuffer.JPG

 

 

hogcasingstuffer.JPG

 

 

I made 2lbs of Penzey's venison sausage mix, 6lb of my usual jalapeno cheddar deer sausage, and 8lb of andouille. 

 

I switched heat sources in the smokehouse to electric because I don't think I could hold a low enough temp for sausage. Even at 39F outside.

 

hotplate.JPG

 

 

sausageinhouse.JPG

 

The above pic is early on, just after the casings had dried, without the front rack in place.

 

sausagehanging.JPG

 

andouille blooming

 

andouilleblooming.JPG

 

Fridge shot!

sausageinfridge.JPG

 

The smokehouse worked great! Steady temps, easy to work with. I love it! 

 

The consistency of the deer sausage is quite a bit different than using the grinder. Just takes a bit of getting used to and change I suppose.

 

 

 

 

 

post #23 of 26

Nice job.  Everything looks great!

post #24 of 26
Thread Starter 

Thanks slownlow!

 

I forget how much the taste of deer sausage improves over the first couple days after smoking. AMAZING! I was a little concerned at first, I thought I had screwed it up. Nope, it tastes great now!

 

 

post #25 of 26
Quote:
Originally Posted by gersus View Post

Thanks slownlow!

I forget how much the taste of deer sausage improves over the first couple days after smoking. AMAZING! I was a little concerned at first, I thought I had screwed it up. Nope, it tastes great now!


I had the same experience with my venison snacks sticks, the longer they sat in the fridge the better they tasted. After freezing them they were excellent! Good job glad everything turned out good.
post #26 of 26

Hey Ross I have a friend who lives in West Fargo, Mike Peterson. Do you know him?

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