How to safely smoke andouille?

[Hellion]

So, I bought some fresh andouille yesterday and I want to smoke it and then store it for later use. After doing some reading, and seeing all of the references to illness and a terrible death, I called the place I bought the sausage from and was told that it was made with Cure #2.

Given that information, what is the best method for me to use to safely smoke the andouille? Which wood chips should I use? I have hickory, alder, cherry, mesquite and apple on hand. Unfortunately, I'm in a pretty small town so quick access to other types of wood is unlikely...so I'd like to use something I have on hand already. For reference, the place I bought the sausage smokes their andouille with a mix of apple and cherry. If it matters, I will most likely use the andouille in red beans & rice.

Once I've done the smoke, what is the best way to store the sausage? Should I just freeze it and then thaw it out when I'm ready to make my dish?

Thank you, in advance, for the help!

 

[tropics]

Sorry I can't help,from what I know cure #2 is used for dry aging sausages.
Bump so maybe a sausage guy with more knowledge can help
Richie

 

[chef jimmyj]

It is more likely they used cure #1. Either way you are safe to start the smoke at 130, no smoke, to dry the casing. Hour 2 add smoke, hickory,. Apple and cherry for color. Hour 3,4,5&6, bump the heat 10° until the smoker is at 170°F. Smoke until the IT hits 150° and drop in ice water to cool and plump the casing. You can eat as is or cook with it. Refrigerated it will keep a week, freeze what you will not use in 7 days...JJ

 

[Hellion]

Thank you for the information. I am looking forward to trying it out!

 

[Hellion]

Finally got time to use the Andouille you folks helped me get smoked up. The red beans and rice turned out pretty good. The spice level of the andouille was a little too much for the wife and kid (more for me). Over all I think I prefer the dish with just regular ole smoked sausage...it seems to add a different depth to the pot...but the andouille definitely turned out really good. Thanks for the help guys !