Here's my first try at making some andouille. I think i let the castings dry out a little to much but the taste is right on!! Here are some pics.
that keeps the casings looking full and unwrinkled like store bought?When I smoke Andouille I let it sit with no smoke in the smoker at 130º for a drying for an hour. Then I go to 170º to 190º till the internal meat temp is 155º, then straight to a cold water bath to prevent wrinkles in the casing.
I was wondering about the color too. Did your recipe use cure (pink salt or Tender Quick), or was it a pre-mix?also it is pink i just cant get a good pic of with my phone i'll take another pic tomorrow!!