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Another go at andouille

wyfly

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Joined Nov 20, 2020
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).

View attachment 480791 2015-12-20 NON INTACT pasteurization table 001.jpg
[/QUOTE]
Just wondering, I notice the above chart is the thermal death curve for salmonella. Is the curve the same for botulism ?
 

donaltman3

Fire Starter
63
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Joined Nov 11, 2016
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:
This confuses me, because I use a good thermometer and adjust smoker up
And down to temp rfisrdless of what the MES shows it to be.
 

donaltman3

Fire Starter
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Joined Nov 11, 2016
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.
I’m not sure of how to correct this, let them go longer with less heat to the same temp 152 or should/ could I go lesser heat and lesser overal temp but within the guidelines and still have good sausage? I do not want the sausage to look or feel undercooked even if it is safe to eat. I guess I’m trying to figure out what’s the best target temp I can hold it there however long I need to let the chart.
 

crazymoon

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DM3, Excellent job, I can almost smell the Andouille from here!
 

chopsaw

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I’m not sure of how to correct this,
To me , I don't see fat out . I max my temps at 165 . If needed , I'll give it a push right at the end by increasing the temp and closing the top vent with no smoke . ( mes 30 )
The core of that sausage looks great . In my opinion the outside looks tough from a long hang time in the smoker . I just did some last week . I hang at room temp to warm it up , so it doesn't sweat when it goes in the smoker .
I dry in the smoker at 120 for an hour .
Smoked for 2 to 3 hours at 140 .
Stopped the smoke and bump smoker to 165 .
I pulled it after 2 more hours and went into SV for 1 hour at 150 .
Ice bathed .
I poach these or grill them when ready to eat , but going by the Chart they are ready to eat using that time and temp .
Takes care of the long hang and a tough outside .
I think you did good .
 

Winterrider

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Just wondering, I notice the above chart is the thermal death curve for salmonella. Is the curve the same for botulism ?
[/QUOTE]
My guess is no, but I can't answer that with certainty. I had that chart in some of my notes and just thought I would pass it on.
 

indaswamp

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Just wondering, I notice the above chart is the thermal death curve for salmonella. Is the curve the same for botulism ?
My guess is no, but I can't answer that with certainty. I had that chart in some of my notes and just thought I would pass it on.
[/QUOTE]
Botulism exists as spores, which the nitrites and nitrates will inhibit the growth into bacteria. To kill the spores a temp. of 250*F must be achieved....i.e. autoclave temps.
 

uncle eddie

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Looks pretty good to me. Like

Unfortunately I have to buy andioulle sausage at Walmart. But the Aidelle's brand is pretty tasty...but expensive!
 

JC in GB

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This confuses me, because I use a good thermometer and adjust smoker up
And down to temp rfisrdless of what the MES shows it to be.
Have you considered upgrading to a PID controller? Far tighter control. The drawback is you will have to use a pellet tube or or smoke mod to get smoke.

JC :emoji_cat:
 

Winterrider

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Botulism exists as spores, which the nitrites and nitrates will inhibit the growth into bacteria. To kill the spores a temp. of 250*F must be achieved....i.e. autoclave temps.
[/QUOTE]
That is what I was reading but didn't want to step out of bounds. Thanks indaswamp indaswamp
 

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