The Andouille Boat
- Thread starter BGKYSmoker
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BGKYSmoker
Nepas OTBS #242
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Andouille is done.
Couple spots where they touched and didnt pick up much smoke but no biggie.
Cool, brown bag, fridge for a couple days then vac seal.
Couple spots where they touched and didnt pick up much smoke but no biggie.
Cool, brown bag, fridge for a couple days then vac seal.
Very nice, nepas! Andouille is my favorite sausage to make (and eat). Looks like you ground it all instead of doing part of it in half inch chunks like the NOLA recipe does (pita). I feel better now... I did the last batch all ground and there was no taste difference to me.
Backtracking a little, what does the lemon water do for the casings? First time I've heard of it.
Backtracking a little, what does the lemon water do for the casings? First time I've heard of it.
BGKYSmoker
Nepas OTBS #242
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Yeah i used to make the NOLA recipe also. The lemon water softens the casings and makes veins kinda transparent..
Nepas, the Andouille looks delicious! How much lemon juice do you add to a cup of water to soak your casings and do you use fresh or bottled lemon juice?
BGKYSmoker
Nepas OTBS #242
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Thanks y'all
After i rinse the salt and invert the casings i soak them in 2 cups water and 1.5 T lemon juice, you can use bottled lemon juice or if you dont have any you can use the same amount of vinegar.
After i rinse the salt and invert the casings i soak them in 2 cups water and 1.5 T lemon juice, you can use bottled lemon juice or if you dont have any you can use the same amount of vinegar.
This is a new one for me also, your sausage looked great ! Not trying to be to tech. with the use of lemon juice ( citric acid ) and or apple cider vinegar ( acetic acid ), both acid based and being used to soften your casing, understandable.
Is there a need to worry about over soaking the casing for to long, making the casing to soft and causing problems with blowouts when stuffing?
For me, I would hate a ruin a bunch of casing if I happen to soak more then I needed at the time or had to stop and return to finish. I was just curious to know if this was something I might need to worry about ? Thanks Nepas, great post!
ghoster
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BGKYSmoker
Nepas OTBS #242
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Outstanding looking sausage! What is the purpose of storing in brown bag? Thanks.
Andouille is done.
Couple spots where they touched and didnt pick up much smoke but no biggie.
Cool, brown bag, fridge for a couple days then vac seal.
Last edited:
bena
Meat Mopper
allowing sausage to 'bloom' in the paper bag.
a man more knowledgeable than me once said-
" Think of Sausage Bloom like eating Pulled Pork, Soup or Stew the next day...Given some time to age the flavors meld and it taste better. The division comes between guys that bloom smoked sausage at room temp a couple of hours and those that just put it in the refer overnight. I tried both and see no difference. I let my sausage cool on the counter than bag and refer for the next day eating and vacpacking for the freezer...JJ"
have ran with it ever since-
BGKYSmoker
Nepas OTBS #242
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When we lived in Ephrata, Lancaster County PA, My old order Amish friend taught me that. Takes surface moisture from the sausage and helps mellow the smoke. He said you dont go to a butcher and he puts your meat in a plastic bag does he? No. I have longs since left the zip lock bags as they retain moisture. "Bloom? Just a fancy word for cooling.
BGKYSmoker
Nepas OTBS #242
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A slice of fresh homemade andouille. Ready for some pinto beans.
Vac sealing half for later NOLA eats.
Vac sealing half for later NOLA eats.
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