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Drying Andouille (one week in)

Robert H

Smoke Blower
Joined Nov 29, 2017
I made some Andouille sausage last weekend and decided to try drying it to see how I liked it. So far after drying for one week, I am really happy with it and am going to let hang another week. I brought it up to 160F and then cooled with cold water.It was great the next morning and I do like a nice freshly smoked sausage but I really like how the texture and the flavour have changed. Will update next week.
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Smoking Guru
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
Joined Dec 14, 2013
I've been doing the same thing with summer sausage . I was holding in the basement for 7 days @ 55 degrees with good results .
I've started wrapping in pink butcher paper and storing in the fridge with great results .


Meat Mopper
Joined Aug 14, 2018
Please report back with your final results. I have been thinking of trying this exact same thing for some time
now, I will stay tuned to see what your results are.


Robert H

Smoke Blower
Joined Nov 29, 2017
I had some tonight, so it has been about 10 days.I love how it has changed, the flavour is more complex and love how much drier it is.I will try to slice a ring open for you when I vac pac and freeze.

Robert H

Smoke Blower
Joined Nov 29, 2017
So, I have put the dried andouille in vac pac bags and into freezer. I will do another batch of some sort next time and record weights and changes . It was very dense after almost two weeks

of drying.
Thanks for looking.

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