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Cold Smoked Andouille - Page 3

post #41 of 54
Quote:
Originally Posted by Foamheart View Post

 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.

Andouille and tasso are seasoning meats, they never stand alone.

I can't really see on that little cut piece, how did the cooling go, do you maintain the large pieces of fat? I see lots of cracked black, thats good. Nice color too, sort of red, what did you smoke with?

Looks great to me. Need some red beans or gumbo now to throw it in....... Tomorrow's Monday its red beans and rice day in Louisiana. A bit of bacon trim, or andouille, or even keilbasa..... You just can't lose!
Foamheart you are making me hungry.
Red beans and rice with some real Louisiana gumbo..... "bamb" that would soooooo good.
post #42 of 54
Thread Starter 

Foam, I get what your saying. It's the first time I've used these casings, they're typically meant for Salami, so I didn't know what to expect. I know when soaking them and messing with them they were much thicker than the normal hog casings I used last time.

 

This go round I was less than happy with how the grind went. Either the meat/fat dice wasn't frozen enough, or the soft fat just doesn't grind as well. The mixture became more much emulsified that I'd have liked. When I cut them down to size for packaging, I'll take a cross section picture of the inside. That smaller piece off to the side was the first to come out, and I didn't really let it cool down as much as I should have before cutting to test flavor.

 

I cold smoked for 4 hours with Hickory and Cherry and then popped them in the oven hanging at 180 until done. 

 

From now on, I think I'm going to just use pork roasts as me primary meat choice and then add fat to the recipe by itself. This way I can get better control over the ingredients. 

post #43 of 54
Quote:
Originally Posted by rgautheir20420 View Post
 

This go round I was less than happy with how the grind went. Either the meat/fat dice wasn't frozen enough, or the soft fat just doesn't grind as well. The mixture became more much emulsified that I'd have liked. When I cut them down to size for packaging, I'll take a cross section picture of the inside. That smaller piece off to the side was the first to come out, and I didn't really let it cool down as much as I should have before cutting to test flavor.

 

I cold smoked for 4 hours with Hickory and Cherry and then popped them in the oven hanging at 180 until done. 

 

From now on, I think I'm going to just use pork roasts as me primary meat choice and then add fat to the recipe by itself. This way I can get better control over the ingredients. 

 

 

I was going to try it old style, I bought hog bungs. I don't ever remember seeing anyone use those beef casing except the speciality tourist markets where they will pay big bucks and throw it on the BBQ pit. Both of the two biggest andouille markers here locally use them now, the beef mids. But they didn't back before they started the WWW sales.

 

That cherry is where that pretty red color comes from I should have guessed, (well I did guess either cherry or apple).

 

BTW don't do hog bungs unless you have a stronger stomach than me. LOL

 

Yours is still good looking andouille IMHO. Remember we are always our own worst critic because we have a picture perfect idea in out head of what we expected.

post #44 of 54
Thread Starter 

So I pulled it out of the fridge and cut it up for vac sealing. I'm happy to say I'm pretty happy about the final result. The casings are a bit chewier, but when sliced into pieces and heated in a dish, that won't even be noticeable to anyone....maybe except me. The cross cut is still nicely marbled with the different textures. All in all, I think this was an excellent experiment in using the beef middles. 

 

 

 

 

post #45 of 54

Nice looking......... I didn't make red beans today, had jambalaya instead. But I do like Andouille! And your looks good,.

post #46 of 54
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

Nice looking......... I didn't make red beans today, had jambalaya instead. But I do like Andouille! And your looks good,.

Foam I've never made jambalaya. Care to share a recipe? I'd love to put this stuff to use.
post #47 of 54

Jambalaya is more a cajun sausage dish. Andouilles are soups and stews like gumbos and red beans.

 

But I have a Jambalaya w/ Q-View here somewhere.

 

http://www.smokingmeatforums.com/t/152822/jambalaya-basic-w-q-view

 

Gumbo & Jambalaya are probably the two most popular cajun meals.

 

I am not saying you can't use it, use what you'd like. I like andouille on ice cream.

post #48 of 54
Thread Starter 

I will be making another batch of Andouille this coming weekend, but I wanted to get some thoughts on my plans for a change. I will be making the full batch just as I've done before, but once the smoking and blooming is all done, I'm planning a putting a few links into my curing chamber at about 55 degrees. I'd like to see what happens if they are dried slightly. Anyone care to weight in? As usual, I'm using Cure #1 and I don't believe a short drying period is unsafe at these temps, but I'd just like to confirm.

post #49 of 54

I don't know what you are calling a short drying time, but I always let mine sit to dry in the reefer a day or two or three after smoking. It is cured.

 

I have been swearing that I want to do old school and make andouille with a #2 cure and hang in a smoke shed then allow to hang like a country ham. That is no doubt what the real coonazz originally did. But I have not done it.

post #50 of 54
Thread Starter 

Ha Foam you and I are thinking the same thing. If I didn't have a 5 gallon bucket of german lager going in my curing fridge I'd do it for a 30 day time frame.

 

My thoughts are about 1 week of drying. I'm only planning on putting a couple links in there because of space. This is just a test really, but I think I'd love that intense Andouille flavor in a dried product. I'm planning on watching for case hardening every day though.

post #51 of 54

Your sausage making skills are so far ahead of mine.......

post #52 of 54
Thread Starter 

So I guess I'll just keep adding to this thread. No reason for me to start a new one every time I make a new batch. I'm continually learning more about making sausage and coming up with better/easier ways to stuff the links and what not. I'm pretty happy with this batch overall.

 

I did have issues getting the AMNPS to stay light in my MES30 while smoking. I did the same as I do for hot smoking in regards to getting it going. I hit it with the torch for 40 seconds, let the flame burn then go out and blew on it to get it going again. Did that twice and then into the heated and filled MES. It smoked for maybe and hour then went out from what I could tell. Re-light and same thing. Not sure if because there's a lack of the same draft as when hot smoking this happened, but any advice would be great. BTW, I place the AMNPS on the lower left rack and pull the chip tray out a couple inches and pulled the loader out a few inches also. 

 

Well here are the results. Sorry only a before and after shot. The rest is already covered earlier in the thread.

 

 

post #53 of 54

Yeppers, no heat no draft. They recommend the dust tubes for cold smoking.

 

I ran out of sausage this last week, figured I try andouille in a jambalaya. I now know why folks don't do that. The black pepper has a chance to dissipate in a gumbo or red beans, its not in the water long enough in a jambalaya.... LOL That be some HOT sausage.

 

That looks great, thoses middles really change the appearance.

post #54 of 54
Thread Starter 

Well this time I had them in there at starting point of 120 for a few hours and then moved it up to 180 to get to final temps. There should have been a draft, but a pretty small one given the MES is pretty well insulated and the element wouldn't be firing that often. I do have some dust, so maybe I'll give that a go in the AMNPS next time.

 

These were made with the standard hog casings. I like the texture of the final outcome better. The middles are a bit too chewy for me and I don't remember that from when we had Andouille in the larger casings from Jacob's down south.

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