Andouille

[roller]

Well I was going to do a q-view of the Andouille that I just made but for some reason I can`t upload but 1 pic per post. So you will just have to look at thisone...I cold smoked this sausage for 6 hrs before putting any heat to it. Then I started out at 130* and slowly took it up to 170* until it reached 150* IT then a cold water bath and hung to dry for a couple of days...

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• roller
• Sep 13, 2012

 

[jrod62]

Looks good :drool

 

[roller]

The most important one .

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• roller
• Sep 13, 2012

 

[roller]

Another one...

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• Sep 13, 2012

 

[smokinhusker]

That does look good!

 

[roller]

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• Sep 13, 2012

 

[roller]

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• roller
• Sep 13, 2012

I course ground 1/2 the pork and cut the other half into 1/4in. pieces. That took awhile but worth it.

 

[BGKYSmoker]

MMMMMMMM

Nice Andouille

If ya leave now you can be here in the morning for breakfast.

 

[fpnmf]

Looks great..you gonna share the recipe??

 

[roller]

Thanks guys !!! Nepas will you introduce me to Paula...lol   Craig I think its the one that you use http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/     I just added more Red Pepper Flakes to 2 Tbls, added 1 Tbls Cumin, used ground Thyme instead of fresh. When I did my first meat mix I let it sit in the frig for 3 days to cure and take on the spices then I cold smoked it to get my color before putting the heat to it and I let it hang a couple of days after the smoke to reduce the shine and cure out..

 

[diggingdogfarm]

Looks REAL good!!!!


~Martin

 

[scarbelly]

That sure looks good - 

 

[fpnmf]

Thanks guys !!! Nepas will you introduce me to Paula...lol   Craig I think its the one that you use http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/     I just added more Red Pepper Flakes to 2 Tbls, added 1 Tbls Cumin, used ground Thyme instead of fresh. When I did my first meat mix I let it sit in the frig for 3 days to cure and take on the spices then I cold smoked it to get my color before putting the heat to it and I let it hang a couple of days after the smoke to reduce the shine and cure out..

It looked familiar!!

A little darker than mine..

I am getting my last pack of it out of the freezer to use in some abts this weekend..

Got plenty of pork now so I will be making some again soon..

Might try the cold smoke before the heat goes on..

  Thanks!!

 

[venture]

I see some great gumbo in your future!

Looks awesome!

Good luck and good smoking.

 

[roller]

Thanks guys !!!!

Craig I looked at yours before I made it and liked it. I just wanted a darker color on mine. Before when I made it it always just came out like reg. sausage in texture. I started doing alot of reading on how the old time cajuns made it. The trick to the great texture as you know is in the cutting of the meat. Everything that I read said to cut 1/2 in 1/4 in. pieces and course grind the other half. It takes awhile to cut it into 1/4in. pieces but well worth it..I also added some Pork Back Fat.. 

And yes Venture there is always good Gumbo in my future.

 

[boykjo]

looks great roller..............................

 

 

[fpnmf]

Thanks guys !!!!

Craig I looked at yours before I made it and liked it. I just wanted a darker color on mine. Before when I made it it always just came out like reg. sausage in texture. I started doing alot of reading on how the old time cajuns made it. The trick to the great texture as you know is in the cutting of the meat. Everything that I read said to cut 1/2 in 1/4 in. pieces and course grind the other half. It takes awhile to cut it into 1/4in. pieces but well worth it..I also added some Pork Back Fat.. 

And yes Venture there is always good Gumbo in my future.

Yup ... the chopping does get tedious..but it has a great payoff.

I find that when I am chunking it up I tend to take out more of the junk and get a much higher overall quality.

 

[daveomak]

Roller, evening.... that looks soooooo good..... I'm gonna have to change my recipe and technique..... 

 .. Dave

 

[roller]

Thanks guys !!!! Dave give it a try you will like it. And like Craig said doing it that way you get a much better meat quality because your looking at every 1/4in. of it so you can take the trash out as you go...Good point Craig ...

 

[sam3]

Great looking Andouille Roller!