or Connect
New Posts  All Forums:Forum Nav:

andouille

post #1 of 11
Thread Starter 

Hi quick question here

 

I just made 25  lbs of Andouille added spices mix (legges #63) and curing salt #1 in the correct proportion. Can I freeze it and smoke it later. Really pressed for time right now but I dont want to screw it up at this point.

 

Thanks

 

Johnn9

post #2 of 11

If you are not selling it, you can do as you like. Personally I smoke mine now, but I do not cook it. Once cured I think its safe to handle in near anyway you want as along as you remember even though its cured its still considered fresh meat. I know sounds a bit silly to me too.

 

I really prefer mine cured, warm smoked for flavor, to an IT of about 120 (get about a 3 hour smoke of pecan), then I freeze it after cooling and  drying over night.

 

Most here are more experienced than me, but I see no reason your way won't work.

post #3 of 11
Thread Starter 

so it would be ok to freeze it as is and then smoke it at a later date. Another question do you think it would be ok to leave it in the frig for about 5 days then smoke it and freez it???

post #4 of 11

Last summer I had 200lb of summer sausage and game sticks to build. I would not have taken that project on except I got to use the equipment in a buddies butcher shop. Such big toys........but that is another story.

I ground, mixed, and stuffed all of that meat in about 3.5 hours. Since his smoker was full of hams, I had to smoke all of these in my smoker.......which is a small one. So into the freezer it went and I would pull out enough to do a batch at a time. I would let the sausage defrost slowly in the refer for at least two days (I'm told this is a key step so the texture of the meat won't change) and then into the smoker. Worked out great for me.

 

As for leaving the meat in the refer for 5 days........I don't think I would. I think it best to freeze and then slow defrost when you can get it in the smoker.

 

Brad

post #5 of 11
Thread Starter 
Thanks for the info I'll be freezing it.till I can get to it next week
post #6 of 11

Andouille takes me three days. A day to cut the meat, season & Cure, and in the reefer over night also pull casing and soak over night after flushing and checking for holes. The next day stuff and back in the reefer to set over night, and the third day to smoke.

 

No sense getting excited about it.

post #7 of 11
Quote:
Originally Posted by Foamheart View Post

Andouille takes me three days. A day to cut the meat, season & Cure, and in the reefer over night also pull casing and soak over night after flushing and checking for holes. The next day stuff and back in the reefer to set over night, and the third day to smoke.

No sense getting excited about it.


I get excited thinking about fresh Andouille.... UMMMMMMMM GOOD...
post #8 of 11
Quote:
Originally Posted by DaveOmak View Post


I get excited thinking about fresh Andouille.... UMMMMMMMM GOOD...

 

I swear somehow everyone knows when its making though. I do it in 10lb batches and by the next weekend I only have a couple left for me. But it seems I make a lot of people happy.

 

25# would be work solo.

post #9 of 11
Bride got me a meat mixer...... I better get to using it.....
post #10 of 11

She's spoiling you.

post #11 of 11
Quote:
Originally Posted by Foamheart View Post

She's spoiling you.


I deserve it !!!!!!!!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage