Andouille - first attempt

[potsieko]

Since I've gotten most of my recipes finalized, I decided to try my hand at andouille. Started with 35 lbs of boston butt, and used my new grinding plate with the kidney-shaped holes (3). It produced a very chunky ground meat.

Mixed up my seasonings and cure, and mixed into the meat.

This was my first time using hog middles, and to say it was a learning experience would be an understatement. I stuffed the middles on Thursday evening and put it in the fridge until Saturday afternoon.

After work Saturday, I hung the andouille at 100* for an hour to dry the casings.

I harvested some sugar cane from a neighbor down the road, in exchange for some andouille, sausage, and bacon.

After 12 hours of smoke, a good color is starting to show.

After 26 hours in the smoke shack, and a couple days blooming in the fridge, the final result wasn't as dark as I was hoping for, but the flavor is phenomenal!!

Separated and ready for packaging.

That's a 12oz can, for size reference.

All packaged up and ready for the freezer!

Immediately after taking the andouille out the smoke shack, I wasn't very hopeful for a good final product. But after a couple days in the fridge and several sample bites, I'd have to say I'm pleased. It was quite the learning experience, but that's what it's all about!!

Happy smoking!!
--Potsie

 

[mr mac]

Need my mailing address? ;)

 

[driedstick]

Very nice!!

 

[tallbm]

Man that looks awesome!

So what were the major learning experiences (like top 3) with the hog middles???
I would love to learn from your experience if I can :)

 

[SmokinAl]

Your Andouille looks excellent!
Very nicely done!
Al

 

[foamheart]

I have gotta say, I am very impressed with your andouille. I am even impressed knowing where you are, and I know just few folks around you. You have lots of fat, Good thing. I can see the cracked black, really good thing. You can't taste color! But...... I am guessing you used some pecan with the cane. Again the sugar cane thing is totally new to me. I am smoking at the moment. If you are happy with your andouille you did a great job. So whats first? Red Beans & Rice or Gumbo? Good job on that andouille.

Tell us about your smoker? Looks like a smokehouse? Don'tcha just love rebar, its like baling wire and duct tape....LOL

 

[potsieko]

Thanks for all the compliments, guys!

tallbm - The most frustrating thing was the inconsistency in size of the middles - but after thinking it through, I'm guessing that is because every hog has a different size middle? Also, I had some thin spots in the middles and blowouts did occur. I'm also not use to having to smoke something for so long, because of the thickness. Next time I'll use the biggest hog casings I can find, instead of the middles. Also, it says it stuffs approximately 85 lbs, but I only had a short 5' piece left after 35 lbs.

Foamheart - my smoke shack is 4'x8'x6' tall made of wood and metal panels. I have a jet burner inside for regulated heat, and burn a small fire for smoke. I'm having a firebox built right now for outside, so I don't have to open the door to reload wood. I put some pics in my other thread in "sausage" - I think it's just titled "Pork sausage". And I'm thinking a gumbo with this little cool front that dropped in today.

 

[tallbm]

Thanks for all the compliments, guys!

tallbm - The most frustrating thing was the inconsistency in size of the middles - but after thinking it through, I'm guessing that is because every hog has a different size middle? Also, I had some thin spots in the middles and blowouts did occur. I'm also not use to having to smoke something for so long, because of the thickness. Next time I'll use the biggest hog casings I can find, instead of the middles. Also, it says it stuffs approximately 85 lbs, but I only had a short 5' piece left after 35 lbs.

Foamheart - my smoke shack is 4'x8'x6' tall made of wood and metal panels. I have a jet burner inside for regulated heat, and burn a small fire for smoke. I'm having a firebox built right now for outside, so I don't have to open the door to reload wood. I put some pics in my other thread in "sausage" - I think it's just titled "Pork sausage". And I'm thinking a gumbo with this little cool front that dropped in today.

Thanks for the feedback! That lets me know to avoid the pork middles when hog casings can do the trick.
Also any lessons learned when using the big kidney hole shaped grind plate?
I'm curious if it made less emulsified and more of a coarse ground meat type texture?

The texture kind of like if the meat was ground right into the sausage casing. I lose all coarseness once I mix in seasoning with the ground meat :(
Something like the following but even a tad more course:

 

[potsieko]

Ever think about putting a small hole in the side with a Shute like the old coal shutes then u can feed wood without losing a lot of heat.

I thought of that, but I'd rather have my fire outside so I can control the heat inside easier. The temps tend to spike when adding new wood, and all I really need from the fire is the smoke - not the heat.

 

[potsieko]

Thanks for the feedback! That lets me know to avoid the pork middles when hog casings can do the trick.
Also any lessons learned when using the big kidney hole shaped grind plate?
I'm curious if it made less emulsified and more of a coarse ground meat type texture?

The texture kind of like if the meat was ground right into the sausage casing. I lose all coarseness once I mix in seasoning with the ground meat :(
Something like the following but even a tad more course:

I LOVE the texture the kidney plate produced - absolutely perfect for andouille. It produces a "plug" of meat about 1.5" long and big around as your thumb. On my last batch of pork sausage, I used another new plate with 1/2" holes. This one is now my "sausage" plate, as it produced a more chunky texture that I was looking for.

 

[whistech]

WOW, that is some fine looking Andouille! Is your recipe a secret or is it something you can share with us? I would sure like to try my hand at making it.

 

[tallbm]

I LOVE the texture the kidney plate produced - absolutely perfect for andouille. It produces a "plug" of meat about 1.5" long and big around as your thumb. On my last batch of pork sausage, I used another new plate with 1/2" holes. This one is now my "sausage" plate, as it produced a more chunky texture that I was looking for.

Thanks for the feedback. I'll give the 1/2" plate a shot, I think you may have my issue figured out :)

 

[potsieko]

WOW, that is some fine looking Andouille! Is your recipe a secret or is it something you can share with us? I would sure like to try my hand at making it.

This is per 5 lbs. of meat - enjoy!!

 

[whistech]

Thank you Sir!

 

[indaswamp]

I somehow missed this first time around....

Your andouille looks great. Hog middles are irregular shaped, not uniformly concentric in dia.

I've had better success with large hog casing 42~44mm or larger. Only issue is more tendency for blowout from pressure while stuffing tight vs. beef middles which are tougher and can handle the pressure.
Your experience may vary....

 

[bluewhisper]

Looks great! My understanding is that a kidney plate is for stuffing, not grinding - take this advice knowing I've never done it. I have a 1/2 inch plate and yes I think you will like the grind you get.

 

[indaswamp]

I use a kidney plate for making andouille, but I am stuffing into 2" beef middles. Andouille is not suppose to be fine ground, it is an extremely coarse chop sausage. 1/2" would be the minimum size IMO. I prefer 3/4" or larger.