1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

New batch of andouille.

Discussion in 'Sausage' started by fpnmf, Dec 21, 2010.

  1. chefrob

    chefrob Master of the Pit OTBS Member

    az
    looks good as all get out...............
     
  2. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Nothing wrong with that. [​IMG]
     
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Dried sausage is going to be one of the projects when we get to our next home. I wasn't quite sure how to go about the curing area. I read this and thought it is workable.

    http://www.sausagemaker.com/tutorials/chamber/curing_chamber.html  
     
  4. What temperature was the MES set for after the drying off?
     
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Congratulations fpnmf, there's nothing better then mixing up a sausage and have it come out exactly the way you want it.

    I love the idea of using the cubed meat for half of the mix too It looks great. This will be on my to do list, near the top. Thanks, Dan
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Started out at 100 with no smoke for an hour.

    2 hours at 130 with smoke.

    165 with smoke til IT of 155.
     
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Thank you. Now on to some tasso.
     
  8. Coacher

    I have been buying Andouille from Jacobs in LaPlace, Louisiana for over thirty years. I am pretty sure they use beef middle casings. I was raised in that area, living in Mississippi now. I was at Jacobs about two weeks ago and bought some andouille. Tried to make some last week. It came out good but not like Jacobs. I would love to find a recipe that would come out like Jacobs.

    I could not find beef middle casings here. I will have to order some. Also I use 1/2 inch to 3/4 inch chunks like Jacobs. If anybody has the Jacobs recipe I would love to have it or even one very close to it. This was last weeks batch:

    [​IMG]
     
     
  9. I have done a couple of batches of andouille and it has turned out very good. Basically the same recipe you used with a few tweeks as I have gone along. I have 10# in the fridge with the seasoning on it. Will grind, stuff and smoke tomorrow.

    Question: have you ever added soy protein? If so how much? any input from you guys would be appreciated.

    BillyBob

    San Antonio
     
  10. what recipe did you use BillyBob??
     
  11. coacher72

    coacher72 Smoking Fanatic

    JWsailor,

    If you get that recipe pass it on to me I would appreciate it. Someone earlier in this thread mentioned that Jacob's probably dried cure their sausage which would be why the casing had the texture I described. All I know is I really like their andouille. Yours looks really good as well. I also like the coarser texture of the sauasge. I'm down to about 2lbs in the freezer. Going to have to put in another order.
     
  12. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I have not tried soy.

     I love the recipe with a little less garlic and  some hot paprika.

    The recipe as linked in 31 is the best yet.

    I may make some small changes next time,but no too much.

    I am goint to make another load this week.

      Craig
     
  13. Coacher72

    I use natural casings and after smoking they are just like Jacobs. I plan on trying the above recipe sometime this week if I can find some beef middles.
     
  14. tyotrain

    tyotrain Master of the Pit

    Now that looks great.. nice job[​IMG]
     
  15. tyotrain

    tyotrain Master of the Pit

    Now that looks great.. nice job[​IMG]