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My Andouille Recipe
Most welcome. Let me know if you do it and how you liked it!!! -
My Andouille Recipe
So since Myself and the wife really really loved the flavor of this Andouille I thought I'd share the recipe for anyone who wants to try it. I took and combined what I liked about 3 different recipes. Additions, subtractions, etc. 6 LBS Pork Butt trimmed of all nasty stuff :) 2 tsp. Cayenne... -
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To brine or not to bring
I never brine but always get great juicy results. I think it's a matter of taste and opinion 128522 -
Basting spray for boston butt?
Don't spray at all. It washes off the Rub, you are opening the our smoker thus letting out heat and adding time to your cook. Pork Butts are loaded with fat that will render out and keep the thing super juicy. As was said before.....Rub.....put in Smoker......insert probe for temp target and... -
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Andouille finally finished!!!
So just cut one and it looks awesome. I think the fresh garlic was a bit chunky so I'll fine grind that next time. Heated one up and wow.....just wow. As you guys said better than any store bought. Casing had a great snap to it and the flavors were spot on. I'll post the recipe I made... -
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- padronman
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- Album: Andouille finally finished!!!
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Andouille finally finished!!!
- padronman
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Andouille finally finished!!!
Well it took its own sweet time lol. Got there. Water bath to cool down and now in a paper bag to bloom for a while. Thanks for all the help along the way!!! -
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- padronman
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- Album: Andouille finally finished!!!
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- padronman
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- Album: Andouille finally finished!!!
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Test fry Andouille
Oh I did :) Man this sausage is taking a long ass time to hit 155F!!! LOL -
Second Butt turned into Hot Link mix
Well darn......I can't do it on my own LOL -
Second Butt turned into Hot Link mix
Hey good Idea!!! You should come over and convince my wife LOL. I'm doing the Hot Links Tomorrow!!!! :P -
Andouille STUUFED!!!!
And into the smoker at about 120F to dry casings. I'll leave for an hour then bump to 130f and add smoke. Then 10 degrees per half hour till I hit 170F??? Think that's what I read 128522 Not a pretty hang job but will suffice I'm sure hah -
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- padronman
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- Album: Andouille STUUFED!!!!
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okay new question
I have cured texas hot link mix in the fridge......running out of time. Been in there for about 12 hours now can it wait till tomorrow to stuff and smoke? I think I know its fine just looking for guidance! Thanks Scott -
Andouille STUUFED!!!!
- padronman
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Andouille STUUFED!!!!
Not perfect but I'm damn proud of the results! A bitch to tie those little ends lol. Now to let sit for an hour then into the smoker at 110f to dry casings more. :yahoo::grilling_smilie:
