Very nice foam................
I like the large plate. I need to find one and get to that andouillie.........
Andouille & Cajun Smoked Sausage
- Thread starter foamheart
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
1967robg
Meat Mopper
Awwww man, just wait for the second smoke. It will make that andouille stink soooooooo good and it will also make those casings paper thin.
The andouille is out and just put the sausage back in. Pictures soon and you can compare.
I am telling ya, double smoked is the only way to serve a cured product.
Thank kindly but remember i am just learning,
I have 8 or ten blocks of cheese in the reefer for smoking, I have 79 degrees with a 20 MPH wind on the back porch right now. I am thinking we may not make it.....
Thank you, you'll be drooling with the next set of pictures. I only added 2 good consistent hours of smoke to the andouille and the color and the smell. LOL.... I just realized, all of my neighbors are working outside projects right now......... ROFLMAO! That really is hillarious.
Very nice foam................I like the large plate. I need to find one and get to that andouillie.........
Man, both the sausage and the andouille look freakin' awesome now, and I'm looking forward to seeing the finished product after round 2. Going to have to try to go with your method next time I make the andouille. Got something close flavor-wise in more of a kielbasa-type sausage, but the texture of yours is going to be fantastic.
As for the neighbors... GOTTA love it. Smoke up the whole neighborhood!
Ok, a quick posting of start intermediate and finsh
Yesterday
Today's second smoked
Yesterday's smoked
Today's double smoked
And the end of the sausage and andouille for this week. I am supposed to get my Vac-Master tomorrow (Although I doubt it) and I'll seal up this meat!!
I wish you could have a piece to see how the casing is sooooo thin and the smells......
Oh wait I should slice a piece for you......
Andouille
Smoked Cajun Sausage
Thanks for checking it out!
Yesterday
Today's second smoked
Yesterday's smoked
Today's double smoked
And the end of the sausage and andouille for this week. I am supposed to get my Vac-Master tomorrow (Although I doubt it) and I'll seal up this meat!!
I wish you could have a piece to see how the casing is sooooo thin and the smells......
Oh wait I should slice a piece for you......
Andouille
Smoked Cajun Sausage
Thanks for checking it out!
Wow, I can't believe you guys and the massive quantities of sausage LOL! Nice batch, Foam!
I like the NOLA recipe for Anduille, and I would love to see a slice pic of one of those fat fellows....
Dan
:points:
I like the NOLA recipe for Anduille, and I would love to see a slice pic of one of those fat fellows....
Dan
:points:
Aieeeeeee!
Today's second smoked
Today's double smoked
Oh wait I should slice a piece for you......
Andouille
Smoked Cajun Sausage
Thanks for checking it out!
Nicely done. Dang, man... I want me some. Both of those look fantastic.
Points from me!
**** POOF ****Wow, I can't believe you guys and the massive quantities of sausage LOL! Nice batch, Foam!
I like the NOLA recipe for Anduille, and I would love to see a slice pic of one of those fat fellows....
Dan
There it is!
Chuckles, Thank you Mose.
twoalpha
Smoking Fanatic
Looks great foam!!! Doing some bratwurst for the first time today but I think andouille will have to be next because never had any I didn't like! Points!!
Thank ye, thank ye..... I was worried about the smoke on the andouille with the first smoke, but the second came right on thru, I think it make be the best all round double I have done yet, I like how the casings dried and thinned!
You are welcome to help....LOL I have another batch identical to do this week plus some specials I want to try. Course no doubt it will be in the 80's all week or raining. I wouldn't mind the rain if it would get cold!
Recieved more cheese today. Man, I didn't know cheese was so popular, the little old ladies at the church are now sending me cheese to smoke for the and I swear I never did it before! Me thinks my sister might be telling stories on me, ya think?
Richie, I have a new rule. Instead of worrying about long smokes, double smoke it! If its cured, it all gets double smoked! The smell, I am waiting for neighbors to start asking if they can come and just open the reefer door and small....ROFLMAO If My Vac Sealer ever comes in, thats gonna be fun learning and will end that good smellin reefer stuff.
Double smoked look great really developed color,That equals double points
Richie
Thanks again sir.
Wish I could share with everyone! This has the most outstanding smell. I sent some of the emergency batch from 2 or 3 weeks ago to the butcher and she's making special deals to try some of this too. I got something comming up this week , special deal, so check back. Its gonna be sweet! Gonna try and get in touch with my inner bohemian self..........LOL
Kevin
Great looking batches
If you run out of storage room you can ship some this way.
Larry
They're just trying to save your soul, Foam. You know what they say about idle hands [emoji]128527[/emoji]
The Mrs said a couple of weeks ago that we had enough smoked cheese to last for months, why did I keep smoking more? I had to explain that it had to last for months because come April it would be too warm until October....
I'm sure you'll pull a rabbit out of your hat for those ladies!
Dan
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 66
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
-
Featured Blackened Rockfish...
- Started by Gonna Smoke
- Replies: 33
- Fish
-
Colombian Chorizo
- Started by SmokinEdge
- Replies: 32
- Sausage
