Originally Posted by MossyMO
Great looking Andouille making there FH, nice work and great step by step post!
- 43mm seems large to me for Andouille.
- smaller diameter casing will take less time to bring to desired temp.
- Water added to to loosen and lube the sausage is a better choice in my opinion compared to a vegetable oil. Oil will not dry and inhibits smoke passing through the meat compared to water.
- If your Andouille is being finished with plans of packaging, freezing and cooking again on a later date you really do not have to smoke it to a certain temp as it has cure in it and will be brought to over that temp on its final cook. With this said I will smoke for a few hours and go by external color to decide if it is time to pull from the smoke.
None of my feedback is meant to be critical, but you asked and these are just a few things I noticed reading your description of the method you used. Honestly, very nice job on the Andouille!
No no, I was sincere in my request.
Andouille should be 2 1/2 to 2 3/4 in.approx., This is the new ever popular Andouille sausage. By changing the Andouille to sausage they don't have to change equipment or casings to make it The old Andouille was made large for two reasons or so I believe. It couldn't be mistaken for sausage, and it used up the large intestine of the pig. Everything but the squeak was used. This I made I used the 1" tube with the standard casing, its still to small but it is much better than I had expected. Its not sausage and shouldn't ever be considered as such.
I didn't know about the water/oil. I knew the water was used to help lub the compound also but I figured the water better suited to deliver the cure. The meat slide right thru the LEM just like greased lightning, I can see that water would have been a better medium. Smoke absorption was absolutely no problem this stuff is so aromatic, I love pecan.
What I have been doing with sausage (probably wrong), I lub it before I smoke it. I rub my chickens with oil before I smoke them and they are not as susceptible to drying. Then I use the dryness of the skin to measure doneness. Its cured, its done. you can smoke it or not. But when I first feel that slight dryness, that's when I pull it, dry it, chill it, and wipe it. The skin easily breaks to the bite, and is not so dry as to tear.
Those are my explanations, mostly ignorance.
I don't know MM's I have never used a metric measure. I really do appreciate your help.
Right now my biggest question is about if the cure is now finished or will it continue to firm up the meat some, I have never seen store bought Andouille this raw. It has wonderful taste but will no doubt fall completely apart in the pot while cooking. Maybe tomorrow after its been cooled in the reefer. I hated to do it knowing I would trap condensate inside the links.
I again thank you for your much appreciated help.
I so wish I could give you a small link to take home. I better make that two links, one to perfume the house laying on the counter, and one to try in a pot of red beans. I can't say it enough, it smell amazing and I take no credit for anything but the smoking! Course the smoking was done masterfully! <chuckles>
Edited by Foamheart - 1/19/14 at 8:15am