Bulk Andouille Smoke

john3198

Smoking Fanatic

Original poster

SMF Premier Member

Dec 2, 2009

457

16

Houston, TX

• Dec 27, 2009

• #1

Question - I made some bulk (not cased) homemade Andouille today to use in some stuffed smoked Portobellas tomorrow. I am planning on pre-cooking the sausage before smoking the portobellas, but - is there a way to smoke the bulk Andouille rather than frying it before stuffing?

 

cheapchalee

Smoking Fanatic

Oct 25, 2007

361

11

Thailand

• Dec 27, 2009

• #2

If'n it was me, I would lay it out on a cookie sheet or tin foil in the smoker and make it about 1" thick and then smoke it. That way you'll have smoke smoke flavor in the sausage prior to the final cooking process.

Just my .02,
Charlie

 

werdwolf

Master of the Pit

OTBS Member

★ Lifetime Premier ★

May 24, 2008

1,593

16

Northern Ohio

• Dec 27, 2009

• #3

Sounds like a good idea^^

or if you have a fine mesh like you do for nuts etc, maybe put it on that.

 

beer-b-q

Gone but not forgotten. RIP

OTBS Member

May 1, 2007

10,099

40

• Dec 27, 2009

• #4

If you have any jerky racks you could spread it out on them also...