Crazy and Chef Jimmy,
First let me thank you for your reply and make clear I am not a chef and do not deserve the respect of a real chef. I chose that handle on the fly registering here because my wife and well, yes my mother (whom I haven't lived with since age 18 so don't get the wrong idea!) like to call me that. I am a cooking fanatic and have tried and will try anything that catches my fancy. I do pretty well with a chefs knife and a wide variety of cooking tools and methods. I am certain I would have done well in the culinary world because as a metal fabricator I know teamwork, attitude, hard work and high quality. I'm too old now to think of standing on my feet in a restaurant kitchen all shift/day.
I know what you are saying and this andouille did not have Prague powder/sodium nitrite in it. Obviously one can tell by the color. Many call it risky, but I don't abide by the 4 hour rule and have never made anyone sick. I am fastidious about food handling and always cook to proper temps though....except hamburgers which I like medium, but I grind all my own for burgers so I know the muscles it comes from.
I'll have to check out some of your work!
Love your signature!
No, it was fresh andouille and not a proper andouille because as Crazy said, no sodium nitrite.
Thanks for the info on the Ice bath. I learned something new these last two days...I love learning. I suspect the ice bath also seizes the fat in place. I totally get it now because I've had sausage "settle" the fat in to blisters around the casing and a fast quenching would solve that. These sausages tried to do that but I stayed on top of them as they cooled and turned them every five minutes or so so the fat would remain distributed.
Also re-hydrating the casing makes so much sense.
So...i was asking a lot by begging for advice so quickly. I stumbled upon this deal so it all happened fast.
On my own, i used my own experience combined with reading what I had time to find and set out to stair climb the smoke temps like Chef Jimmy described. Problem was, my MasterBuilt 30 is too thermally efficient and I could not get enough smoke because the box would quickly come to temp and hold (80 degree F day), therefore no element to burn the chips. I fought that by literally opening the door periodically to purposely drop the temps to get the element to fire...the antitheses of smoking, I know. It's the downside to an electric smoker I suppose.
In the end it worked. I ran these for five hours starting at 110 and stepping up gradually to 180...again opening the door to get the element to fire up. They were at about 150 when I pulled them and I finished the ones we had for dinner in the toaster oven till over 160. I am not concerned about the deficient final temps in the rest because none of these will be eaten without cooking first. In fact I almost never eat any fully cooked sausage without cooking. sure I'll sneak a nibble but I know these sausages and know not to do that....I'm a pretty "fart smeller" despite of the fact that some will criticize me for not obeying stuff like the "4 hour rule".
So, this is what I started with
rawsausage.jpg 170k .jpg file
After some serious box management/manipulation got this
Smokedsausageinthebox.jpg 209k .jpg file
They really did come out better than I ever expected seeing as though I struggled to get the box to actually create smoke. I finally got some decent...well actually flavor-wise, perfect smoke.
SmokedAndouilliandchorizo.jpg 1,456k .jpg file
Even though the andouille was not proper, and I've had plenty of real LA andouille, it really did have the flavor and spice that is quintessentially andouille and will work well in my gumbos to come.
the chorizo is wonderful too. Clearly Mexican in flavor with plenty of chili powder and cumin, smoking it really put the flavor blast on it. These will make for some fantastic soft tacos.
Obviously both will be fully cooked again before eating.
Any advice or links to threads on how I can adapt my MB30 for cold/colder smoking is very much welcome. I wouldn't have had the problems had I done this in winter, but at 80 degrees ambient, the MB got to temp and held very fast...killing the smoke because at temp the element turns off. I want to play with cold smoking, so all info is appreciated.
Thanks for the help!