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Andouille family recipe - Page 2

post #21 of 33
Quote:
Originally Posted by Brud View Post

Smokeymouse
Rotate the stack from time to time . Keep an eye on it.


Got it. What did you use to poke holes in them?

post #22 of 33
Thread Starter 
A push pin tack, I lost my sausage pricker.
The andouille us hanging in the smoker with 100' heat no smoke yet.
post #23 of 33
Thread Starter 

Hanging drying at 100' for hour then smoke.
post #24 of 33
Thread Starter 

Start of batch of Tasso pops stock solution wet cure
I want to smoke and jar a gallon of oyster pretty soon. (Gumbo )
post #25 of 33
Quote:
Originally Posted by Brud View Post

A push pin tack, I lost my sausage pricker.
The andouille us hanging in the smoker with 100' heat no smoke yet.


I've been using a safety pin. I fear the reaction if I tell the Mrs I need a "sausage pricker".

post #26 of 33
Thread Starter 
I hear ya. Some things the misses need not be privy to.
It's better to get forgiveness than permission.
post #27 of 33
Thread Starter 

Almost there with the Andouille . Not going all the way to 160' shutting the gas off at the 150'
Then it will hang and cold smoke until it cools .
post #28 of 33
Thread Starter 

Shut down at 151' still cold smoking as it hangs and cools.

As soon as I hung them on the runner they stared falling. I had to pick them up and tie with more casing left out. It's good now.
post #29 of 33

Great looking sausage Brud!      I hope you do a post on your Tasso, show what kind and how much spice you use.

post #30 of 33
Thread Starter 
post #31 of 33
Thread Starter 

Rolled in a shrink plastic and rolled in tin foil
It's all laying in the bottom of the chest freezer.
Project Andouile💯Percent success .
I'm paying the Cowboys and the rodeo is leaving this town.
post #32 of 33
Thread Starter 
post #33 of 33
Looks perfect

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