I ment Andouille

frassettor

Fire Starter

Original poster

Nov 17, 2007

30

10

• Sep 11, 2008

• #1

I posted yesterday about making chorizo, and I ment to say Andouille...Sorry my mistake...Cant stop thinking about sausage! Will that work out....I will cure it, stuff it, and smoke it. To what IT temp??? Thanks you to all that help me out, This site, and its people are FANTASTIC! i WANT TO MAKE A GUMBO, AND WHATS GUMBO WITHOUT HOMEMADE SAUSAGE IN IT?

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Sep 11, 2008

• #2

Dude..order the Kutek book...20 bone used at Amazon. See the link in the thread about the chorizo I posted for Texas-Hunter.

Any sausage that's cured is safe at lower temps. 150-ish will work. Be sure to let it dry a bit before smoking and after. A chilling rinse in icewater is usually recommended to drop the temps down to prevent fat breakdown and help shrink casings.

 

curious aardvark

Smoking Fanatic

Aug 8, 2008

436

11

Derbyshire. England

• Sep 15, 2008

• #3

http://www.amazon.com/Great-Sausage-...1490987&sr=8-1

I take it you mean this one ?
rytek KUTAS (man what surname - say it slow. Poor bloke lol

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Sep 15, 2008

• #4

ooos yes a typo on my part. HE no longer cares tho, died a few years back.