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Another go at andouille

donaltman3

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Alright guys figured I’d let you know about this weekends project. Talked to the people at A.C Legg’s and their customer support is great. They sent me a bag of old plantation smoked andouille #163 to try. Right off the bat I noticed the difference in smell and color from their “Cajun blend” 110. 50/50 Venison to Boston butt. Seasoning added before the grind. One beer added and stuffed into hog casings. I am not done with this batch but encouraged. Process will be exactly the same. 130 for the first hour 20 degrees more every hour till ice bath at 152. Then bloom for an hour with fans. Vacuum sealed when done. Here some pictures. I’ll update with results in an hour or two.
 

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JckDanls 07

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I strongly suggest you don't go above 175` on your cooking temps... let it ride at 175 until the 152` IT is reached... looking good so far... will wait to hear what the results are...
 

donaltman3

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I strongly suggest you don't go above 175` on your cooking temps... let it ride at 175 until the 152` IT is reached... looking good so far... will wait to hear what the results are...
Seems if I don’t bump it to 180 it stalls out at 140-145 for hours. I do not understand people that can smoke any cured sausage in 4 hours. I usually plan for 6 and summer sausage, don’t get me started on smoke times.
 

donaltman3

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Seems if I don’t bump it to 180 it stalls out at 140-145 for hours. I do not understand people that can smoke any cured sausage in 4 hours. I usually plan for 6 and summer sausage, don’t get me started on smoke times it not uncommon to be 14 hours in or more.
 

Brokenhandle

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You don't have to turn the smoker up that high and risk fat out. At the top of sausage section there's a thread about pasteurization tables. If held at a certain temp for a certain time period it will still be safe to eat. I would post a link but still technically challenged!

Ryan
 

Winterrider

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Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)

130 (54.4) 112 min... 146 (63.3) 169 sec
131 (55.0) 89 min.... 147 (63.9) 134 sec
132 (55.6) 71 min.... 148 (64.4) 107 sec
133 (56.1) 56 min.... 149 (65.0) 85 sec
134 (56.7) 45 min.... 150 (65.6) 67 sec
135 (57.2) 36 min.... 151 (66.1) 54 sec
136 (57.8) 28 min.... 152 (66.7) 43 sec
137 (58.4) 23 min.... 153 (67.2) 34 sec
138 (58.9) 18 min.... 154 (67.8) 27 sec
139 (59.5) 15 min.... 155 (68.3) 22 sec
140 (60.0) 12 min.... 156 (68.9) 17 sec
141 (60.6) 9 min...... 157 (69.4) 14 sec
142 (61.1) 8 min...... 158 (70.0) 0 sec
143 (61.7) 6 min.......
144 (62.2) 5 min.......
145 (62.8) 4 min.......

Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).

full?d=1507244681.jpg 2015-12-20 NON INTACT pasteurization table 001.jpg
[/QUOTE]
 

indaswamp

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Very nice. Looking at the cross cut, you do have slight fat out, but not bad... Congrats on a successful andouille attempt.
 

donaltman3

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This had perfect snap and chew to me. I did not know or would not have known this is a “fat out.” I thought it was seasoning and moisture from the beer, if you are taking about that red marbled coloring in the meat slice. I’ve had fat outs in summer sausage and it was like an oil layer that build between the sausage and casing and then resolidified to grease after cooling. I have always taken my sausage to 152. I know it would be “done” or safe in less time as per the charts but how does that effect the “cooked” feel of the sausage. Does consistency changes much by ending at say 145 after holding there the proper time versus 152? Thanks still learning every day. Over all I am happy with this batch and with the last one. Curious for you to see that slice and see what you see with it.
 
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indaswamp

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I could be mistaken. It appeared to be fat to me, but if there was some paprika in the seasoning mix then that would explain the color of the wet spots in the sausage cross cut.
 

indaswamp

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I went back and looked at one of the pics. of the finished sausages hanging in your smoker. If you look near the bottom of the links in the middle, you will see a streak mark running down the sausage. That is usually a sign of fat out, unless you showered the links in the smokehouse.....

But, I do not know the size of your smoker. Smaller sized smokers with the links hanging closer to the heat source are at a higher risk of fat out than when the links can be moved farther away from the heat source like in a larger smokehouse....
 

donaltman3

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I could be mistaken. It appeared to be fat to me, but if there was some paprika in the seasoning mix then that would explain the color of the wet spots in the sausage cross cut.
I did forget to mention that I do add smoked paprika to my andouille.
 

SmokinEdge

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Great job on that andouille. I do agree with indaswamp, they got a little warm. Not bad though. All around a good job. I’d pull up a chair for sure.
 

JC in GB

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Seems if I don’t bump it to 180 it stalls out at 140-145 for hours. I do not understand people that can smoke any cured sausage in 4 hours. I usually plan for 6 and summer sausage, don’t get me started on smoke times.
The Masterbuilt smoker doesn't seems to have much radiant heat off the walls. When I smoke in the MES, it always seems to take longer than in my Stump's even with similar temperature profiles. My Stump's smoker has thick steel walls hold heat well.

JC :emoji_cat:
 

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