I have been enjoying the new meat grinder..... LOTS! I have made 15 Lbs. of andouille yesterday and still have some meat to go. GWAD I love it! Anyway a thought came to me. Twice smoked ham? Is not andouille cured meat?
<I rub my chin with my thumb and forefinger, cock my head, and gaze up into nothingness>
So I had about 10 lbs that was comming out of its over night mellow after yesterday's smoke and I think Hmmmmmmm!
Here lately after smoking, I have been using the roaster to cook safe the sausages, then the ice bath, then dry and hang overnight in the reefer to dry. Its good but the water steals a boat load of that smoke and seriously isn't that why we are all here? Then I see someone thanking Da'Bear for his twice smoiked ham recipe.
<Chi-ching the light came on>
The meat is now cooked and cured and a chilly 34 degrees why not try, I have the monster grinder why not experiment not....LOL You all need one of 'em. Back to the andouille.
I fire up the smoker, 275 degrees, load the tray and insert it when it gets to 200. I load the chamber with the andouille, good smoke rising thru the chimney. I walk away for an hour.
Basically I am doing this just like a dewater cycle (condensate) I do before I smoke cured or brined meats.
I pull it out and back in the reefer. 6 hours later the skin is perfect, dry enough to get that pop if bite, just enough moisture so it will not break or crack easily. The smell.............
I close my eyes, inhale deeply, I expect to see the room full of angels when I open them....... Heavenly! Perfection.
I thought about it a long time, the meat's cooked and cured, its cold, its never hot, its warmer than a cold smoke. I can't imagin its ever warmed enough of left long enough to become dangerous.
Anyone see any holes in this? Problems?
This is what it looks like:
Zowies that nice!
Just wanted to share what I tryed, you've all seen the andouille..... but think on twice smoked!
EDITT:: I had the same picture twice, guess I was subconsciencely being emphatic.
<I rub my chin with my thumb and forefinger, cock my head, and gaze up into nothingness>
So I had about 10 lbs that was comming out of its over night mellow after yesterday's smoke and I think Hmmmmmmm!
Here lately after smoking, I have been using the roaster to cook safe the sausages, then the ice bath, then dry and hang overnight in the reefer to dry. Its good but the water steals a boat load of that smoke and seriously isn't that why we are all here? Then I see someone thanking Da'Bear for his twice smoiked ham recipe.
<Chi-ching the light came on>
The meat is now cooked and cured and a chilly 34 degrees why not try, I have the monster grinder why not experiment not....LOL You all need one of 'em. Back to the andouille.
I fire up the smoker, 275 degrees, load the tray and insert it when it gets to 200. I load the chamber with the andouille, good smoke rising thru the chimney. I walk away for an hour.
Basically I am doing this just like a dewater cycle (condensate) I do before I smoke cured or brined meats.
I pull it out and back in the reefer. 6 hours later the skin is perfect, dry enough to get that pop if bite, just enough moisture so it will not break or crack easily. The smell.............
I close my eyes, inhale deeply, I expect to see the room full of angels when I open them....... Heavenly! Perfection.
I thought about it a long time, the meat's cooked and cured, its cold, its never hot, its warmer than a cold smoke. I can't imagin its ever warmed enough of left long enough to become dangerous.
Anyone see any holes in this? Problems?
This is what it looks like:
Zowies that nice!
Just wanted to share what I tryed, you've all seen the andouille..... but think on twice smoked!
EDITT:: I had the same picture twice, guess I was subconsciencely being emphatic.
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