Andouille

[fagesbp]

I smoked in the new year last night. Made a batch of andouille to restock the freezer. Started with 2 nice butts.

Chopped into strips for the grinder

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• fagesbp
• Jan 1, 2013

A nice coarse grind for this one

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• fagesbp
• Jan 1, 2013

Stuffed in hog casing

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• fagesbp
• Jan 1, 2013

Hung them out to dry a while. They were a nice color. Looks like the flash made them look white

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• fagesbp
• Jan 1, 2013

Into the smoker at 140 for an hour. Smoking with cherry, pecan, and hickory.

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• fagesbp
• Jan 1, 2013

Then up to 155 for a couple hours then 165 til they were finished at 152 IT, just before midnight.

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• fagesbp
• Jan 1, 2013

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• fagesbp
• Jan 1, 2013

Into the sink in cold water to cool for a bit.

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• fagesbp
• Jan 1, 2013

Then hung out to bloom a while

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• fagesbp
• Jan 1, 2013

Sampler

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• fagesbp
• Jan 1, 2013

And packaged ready for the freezer.

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• fagesbp
• Jan 1, 2013

It came out great. Everyone that tried it said it was my best yet. I used some to season the cabbage today.

 

[diggingdogfarm]

Looks good.


~Martin

 

[themule69]

looks great. keep on smoken.

 

 

[boykjo]

The andouillie looks really good... A nice color on the casing......

 

 

[fagesbp]

Is there a certain technique to hanging them so they don't touch? I tried wrapping them a couple different ways but still ended up with a couple pieces touching and light spots.

 

[lnmnmarty]

Lookin good. There seems to be a run on andouille lately. Nice smoker, is that homemade? Details please

 

[fagesbp]

Being cajun, andouille is pretty much my standard smoked sausage. Yes, I made my smoker out of an old dishwasher. I have a thread on it here Dishwasher Smoker

 

[jimalbert]

Very nice!  I am going to do at least 10 pounds of each andouille and chorizo this weekend if im not on the ice after the gills.
 

 

[shoneyboy]

 

[sam3]

Is there a certain technique to hanging them so they don't touch? I tried wrapping them a couple different ways but still ended up with a couple pieces touching and light spots.

I use toothpicks to keep them from touching.

Nice Andouille too.

 

[rollin smoke]

Lookin good!

 

[kathrynn]

Yall are killing me here.  Dang that looks good!

 

[dirtsailor2003]

Wow, I really need to get my smoker set up so I can give sausage a go!!! Those look great! What's the spice recipe for your Andouille?

 

[fagesbp]

I use onion powder, garlic powder, paprika, cayenne pepper, black pepper, kosher salt, nfdm, and cure #1 in it.

 

[driedstick]

Very Nice

 

[cmix]

Looks fantastic!  Nice job!

 

[smoothsmoker]

They look great, are you willing to share the recipe?