I've read that a lot of Andouille producers in the La south will smoke with sugar cane along with other woods. Before my next shot, I'd like to have the AMAZN so I can get a good 8-10. That would make for some amazing flavor and depth.
I warm smoke and 4 hours was more than ample. De-water at least an hour, maybe two.
I've read that a lot of Andouille producers in the La south will smoke with sugar cane along with other woods. Before my next shot, I'd like to have the AMAZN so I can get a good 8-10. That would make for some amazing flavor and depth.
Yep. You'll want to start the smoker off around 100 for 30 minutes or so to dry the sausages. After that, hit it with the smoked and increase the smoker by 10 degrees after hour until you reach your destination. This is what I'd do at least.
Hi All Can Andouille be HOT smoked? I've hot smoked home made Italian sausage too IT 160*.
Thanks Dan
The recipe I used was not hot. The recipe is very mild, so if hot isn't your thing, this should be a good place to start. Many have commented on this same recipe saying it's a bit mild for their tastes, so that should tell you it isn't hot. Go for it!
Hi I don't know IF I can my smoker down too 100*..I have COS Brinkmanns Smoke N Pit. With your recipe was the final product hot?
My wife can't take the heat.
Thanks Dan
Now you know sausage is about making what you like. Me, I use garlic, I don't get it hot. People can always add tabasco to whatever you are cooking it in. Matter a fact, Tabasco sits on the counter and table especially when cooking home style.
The recipe I used was not hot. The recipe is very mild, so if hot isn't your thing, this should be a good place to start. Many have commented on this same recipe saying it's a bit mild for their tastes, so that should tell you it isn't hot. Go for it!
Dan, Andouille should not be hot smoked like your saying you did your Italian sausages. Andouille needs to be cold/warm smoked to the fat doesn't render. Cold smoked it best of course (80 and below I think?). If you heat the sausage up too fast it will render the fat and it just simply won't be right. What's the temps around you at night? I warm smoked mine at something like 100 degrees and it came out as shown above. I then hung it in the oven with all the racks removed except the top to cook at 175. To smoke it, all I did was hang the sausage in my smoker and then used my DIY soldering iron on an aluminum can filled with chips cold smoker for 2 hrs.
Hi All I don't really know "IF" I could slow smoke Andouille, in my COS..I've HOT smoked/250* home made Italian sausage, the hog casings came out tough. Will give the andoullie a try in my next sausage endeavor.
Thanks Dan
Please open your windows and blow some of that this way!!Originally Posted by rgautheir20420
I'm actually making another batch this weekend using beef middles (60/65) this Sunday.
Remember my friend, andouille is not sausage, its a seasoning meat. You don't need that break/tearable skin on andouille because you do not want it to break and tear, you want it to hold the meat together while its boiling away all that fat and most excellent cured meat. Ya know when I was a little boy, I thought they made andouille with the left over holiday hams. LOL.Well the newest batch of Andouille has been stuffed, cold smoked, then baked in the oven until 160. Got a little cold water bath and now they're in the fridge for a day or two to dry out a bit before vac dealing. I used beef middle for stuffing and I'm gonna say they're not my favorite. They are chewier than I'd like. Maybe that will change with a couple days in the fridge. I change the recipe a bit. Added more cayenne and thyme to the mix. The spice level is nice. Got a nice smoke level but I'm buying the amnps tomorrow I've decided.
Looks really good to me. Wish I had some right now . I like Cajun Andouille sausage and have it several times when I have traveled to New Orleans.Well yesterday I took a shot at my very own cold smoked Andouille. Being from New Orleans, just the smell of this stuff brings me back home, and I really wanted to try and make it because I can't seem to find the authentic stuff where I live. We used the recipe from Nola Cuisine to make it which is a great base, but I will be making changes to it next time to suit my tastes. It needs to be hotter and a little less salty I think. I only got a few pics of the process. We used 4 lbs of pork butt and 1 lb of pork fat. Of the pork, I cut 1/4 of the batch into small chunks. I plan on changing this too. All in all, it looks, smells, and tastes awesome. Sorry for only a few pics.