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Andoulli. Craigs recipe

post #1 of 19
Thread Starter 


chunked up. 2 " Seasoned
. Cut up half into 1/4 chunks. stuffed. Friday. It is first time. 

S

Blowouts and all, fried a few. great. Only problem is timing bad. Cant do smoke for a week. With cure seems like alright

post #2 of 19
Looks good. I would think you should be fine waiting to smoke.
post #3 of 19

Wrap them with some saran wrap and put them in a covered container and refrigerate. You want to keep them moist during the long rest. You dont want them to dry out and case harden. Dry casings wont take smoke well and they can become chewy after the cooking process.. Keep us posted

 

Boykjo

post #4 of 19
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks good. I would think you should be fine waiting to smoke.

Thanks.Thought so

Quote:
Originally Posted by boykjo View Post
 

Wrap them with some saran wrap and put them in a covered container and refrigerate. You want to keep them moist during the long rest. You dont want them to dry out and case harden. Dry casings wont take smoke well and they can become chewy after the cooking process.. Keep us posted

 

Boykjo

Makes alot of sense. Thanks. Wife said Hawaiin brats next. So the wife says. We will see. First actual sausage making. Never stuffed before

post #5 of 19
Quote:
Originally Posted by dave17a View Post
 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks good. I would think you should be fine waiting to smoke.

Thanks.Thought so

Quote:
Originally Posted by boykjo View Post
 

Wrap them with some saran wrap and put them in a covered container and refrigerate. You want to keep them moist during the long rest. You don't want them to dry out and case harden. Dry casings wont take smoke well and they can become chewy after the cooking process.. Keep us posted

 

Boykjo

Makes alot of sense. Thanks. Wife said Hawaiin brats next. So the wife says. We will see. First actual sausage making. Never stuffed before

Just a heads up

 

When making Hawaiian brats don't add any pineapple to the meat. it will make it mushy

 

Joe

post #6 of 19

Lookin good so far!!

 

A full smoker is a happy smoker - Stay happy 

 

DS
 

post #7 of 19
Thread Starter 
Quote:
Originally Posted by boykjo View Post
 

Just a heads up

 

When making Hawaiian brats don't add any pineapple to the meat. it will make it mushy

 

Joe

Soooo just juice? Will look up recipes. Thank You Joe!

Quote:
Originally Posted by driedstick View Post
 

Lookin good so far!!

 

A full smoker is a happy smoker - Stay happy 

 

DS
 

Thanks. Do have withdrawls on not smoking. Lots going on. Thanks again!

post #8 of 19
Thread Starter 


Thought yhis pic wouldve made it. Well here you go:hit:

post #9 of 19
Quote:
Originally Posted by dave17a View Post
 
Quote:
Originally Posted by boykjo View Post
 

Just a heads up

 

When making Hawaiian brats don't add any pineapple to the meat. it will make it mushy

 

Joe

Soooo just juice? Will look up recipes. Thank You Joe!

Quote:
Originally Posted by driedstick View Post
 

Lookin good so far!!

 

A full smoker is a happy smoker - Stay happy 

 

DS
 

Thanks. Do have withdrawls on not smoking. Lots going on. Thanks again!

No juice either..... pineapple breaks down proteins. For pineapple flavor I would try artificial pineapple flavoring as a substitute

post #10 of 19

Question -

 

What's the difference between Craig's recipe and the NOLA recipe?  From what I can tell, nothing except the NOLA recipe has paprika.

 

Thanks.

post #11 of 19
Thread Starter 
Quote:
Originally Posted by westby View Post
 

Question -

 

What's the difference between Craig's recipe and the NOLA recipe?  From what I can tell, nothing except the NOLA recipe has paprika.

 

Thanks.

I did not compare did I? Never seen nola recipe anywho.

post #12 of 19
Thread Starter 
Quote:
Originally Posted by boykjo View Post
 

No juice either..... pineapple breaks down proteins. For pineapple flavor I would try artificial pineapple flavoring as a substitute


Well have you ever done Hawaiin?

post #13 of 19

No... I dont care for that type of sausage but here ya go

 

http://www.smokingmeatforums.com/t/240579/hawaiian-snack-stick-fail

post #14 of 19

I gotta say that like everything else here, andouille is about your perception of what it should taste like. More cracked black, or cayenne, or garlic, never used papricka personally but I don't see anything wrong with it. Biggest thing about andouille is originally it was "The" cured sausage before we even decided to be safe in all sausage for smoking. It should almost taste like course ground ham or Canadian bacon.

 

But any taste you like, it was what was done with the leftover scraps. Chopped up, a bit of spice and/or herb, I guess cracked black is the only required spice, pretty sure garlic was required......

 

Looks like some tastee andiouille to me! Course I am not a good judge, I like it all. LOL

post #15 of 19

FRESH Pineapple or juice will cause a problem as it did in Joe's link. Canned Pineapple and Pineapple Juice are Cooked/Pasteurized and the Enzyme that turns meat protein to goo is destroyed. There is no issue using either. The minimal tenderizing in Pineapple Juice marinades is from Acid not the enzymes...JJ

post #16 of 19

I suggest you start with a small test batch first. Here's another fail with canned pineapple     http://www.smokingmeatforums.com/t/103945/pinnapple

post #17 of 19
Thread Starter 
Quote:
Originally Posted by boykjo View Post
 

I suggest you start with a small test batch first. Here's another fail with canned pineapple     http://www.smokingmeatforums.com/t/103945/pinnapple


Wellll never doing before. Skip it. Got Rytek Kuntas book. How bout your best on brats:biggrin:

post #18 of 19
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

I gotta say that like everything else here, andouille is about your perception of what it should taste like. More cracked black, or cayenne, or garlic, never used papricka personally but I don't see anything wrong with it. Biggest thing about andouille is originally it was "The" cured sausage before we even decided to be safe in all sausage for smoking. It should almost taste like course ground ham or Canadian bacon.

 

But any taste you like, it was what was done with the leftover scraps. Chopped up, a bit of spice and/or herb, I guess cracked black is the only required spice, pretty sure garlic was required......

 

Looks like some tastee andiouille to me! Course I am not a good judge, I like it all. LOL


With the cayenne of course! Can't wait after week rest and smoke. Thanks for the direction you took me!:77:

post #19 of 19
Quote:
Originally Posted by dave17a View Post
 
Quote:
Originally Posted by boykjo View Post
 

I suggest you start with a small test batch first. Here's another fail with canned pineapple     http://www.smokingmeatforums.com/t/103945/pinnapple


Wellll never doing before. Skip it. Got Rytek Kuntas book. How bout your best on brats:biggrin:

I would go to len poli's sonoma brats

 

Joe

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