Twice Smoked?

Discussion in 'Sausage' started by foamheart, Dec 31, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I have been enjoying the new meat grinder..... LOTS! I have made 15 Lbs. of andouille yesterday and still have some meat to go. GWAD I love it! Anyway a thought came to me. Twice smoked ham? Is not andouille cured meat?

    <I rub my chin with my thumb and forefinger, cock my head, and gaze up into nothingness>

    So I had about 10 lbs that was comming out of its over night mellow after yesterday's smoke and I think Hmmmmmmm!

    Here lately after smoking, I have been using the roaster to cook safe the sausages, then the ice bath, then dry and hang overnight in the reefer to dry. Its good but the water steals a boat load of that smoke and seriously isn't that why we are all here? Then I see someone thanking Da'Bear for his twice smoiked ham recipe.

    <Chi-ching the light came on>

    The meat is now cooked and cured and a chilly 34 degrees why not try, I have the monster grinder why not experiment not....LOL You all need one of 'em. Back to the andouille.

    I fire up the smoker, 275 degrees, load the tray and insert it when it gets to 200. I load the chamber with the andouille, good smoke rising thru the chimney. I walk away for an hour.

    Basically I am doing this just like a dewater cycle (condensate) I do before I smoke cured or brined meats.

    I pull it out and back in the reefer. 6 hours later the skin is perfect, dry enough to get that pop if bite, just enough moisture so it will not break or crack easily. The smell.............

    I close my eyes, inhale deeply, I expect to see the room full of angels when I open them....... Heavenly! Perfection.

    I thought about it a long time, the meat's cooked and cured, its cold, its never hot, its warmer than a cold smoke. I can't imagin its ever warmed enough of left long enough to become dangerous.

    Anyone see any holes in this? Problems?

    This is what it looks like:


    Zowies that nice!


    Just wanted to share what I tryed, you've all seen the andouille..... but think on twice smoked!

    EDITT:: I had the same picture twice, guess I was subconsciencely being emphatic.
     
    Last edited: Dec 31, 2014
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Darn Kevin..... Just seems like several months ago you couldn't spell ahnduallie....
     
    westby likes this.
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great.  I see no holes in this, but I am a beginner.  

    I need to get some lessons off of you for the stuffin part.
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Good Amdouille raises a good gumbo to a great gumbo, red beans & rice to, well..... yeah better too!
    You are way too talented, its no hill for a stepper. Methinks you are only being nice, and I appreceiate that too.

    I don't think I have seen or read here anywhere of someone using a double smoke or a smoke/dewater cycle. Of course I just totally love that smokey flavor in my andouille.
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Your are funny Foam.

    I only helped stuff when I was just a little one.
     
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks good foam... I had some of your andouille last night for the first time...... had some in the freezer I made a while back from the seasoning you gave me. The wife asked me if i had any smoked sausage.....Duh... I grabbed the andouille I made from the seasoning you sent me. She made it with cabbage, Rotel, onion and the sausage.. It was awesome. I have a little left over. Will try to get a pic of it today...........[​IMG]  
     
    Last edited: Jan 1, 2015
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Well Kevin I do see a hole in your process. You forgot to ship into me for testing!!! 😁

    Looks good to me! Eat away!
     
  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I can smell those babies from here ! nice idea.
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir, high praise from such a respected source. 

    I have another 9 lbs. hanging in the smoker now!  I have it tweaked so I can get the temp to exactly the temp I want, then turn on that smoke and its so cool.  I like to open up a link of the raw andouille and dump the meat into the cabbage. I thought the rotal was a cajun thing. Does your bride also do califlower the same way?? Mmmmmm....... thats good stuff!
     
    Last edited: Jan 1, 2015
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Dont know much about the rotel other than adding it to ground breakfast sausage, cream cheese making a dip... diced tomatoes and green chilies. Everything I have used this stuff in was great.... With the spicy andouille and the rotel it was definatley cajun. We have cajun night on friday at the north florida gathering. I would like to whip up another batch of andouille and make the fried cabbage and sausage and have it to go with Bobs (emans) cajun night........ We dont do much colliflower even though I love the stuff.. It sounds good
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks alot Case

    Man I wish we were close enough to exchange foods! You've go all those unbelieveable fish. I don't know why with all the fish in the Gulf there is no smoking. I guess we just get too much oil on ours.
    If you could smell them you'd be slobbering all over your shirt front. <Chuckles>

    But I am thinking now that since smoke is such aqquired taste especially in amount used, maybe I should back off for those weenie babies out there. J/K
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Andouille is becomming more and more well know.  Its sad because whats sold now for andouille is terrible. There are some places still aroundl that make good andouille, but you will not find it in Albertsons wearing a national brand. A guy down the is quite famous for his, so well known now he jacked his prices up by 35% in the fall. He posted if you wanted his andouille for the holidays get your orders in early. He sold out and turned away locals. <Chuckles> There some things mentiojned around the Christmas bonfires about it.....

    That spice you got was better than his, course thats my humble opinion. Everyone has their cherries.

    I just cleaned and put up the little bit I smoked today, in cherry/hickory and tried it with Amespho.


    I have not even cut it and tasted it yet. LOL

    But they seem to be dissappearing. That and those cured smoked hocks...... I think I have mice carrying 'em out!
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Sounds like the Andouille they would serve in Valhalla! Kudos.

    Disco
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    i know its not Canadian Andouille, but its pretty tastee for cajun andouille.
     
  15. timberjet

    timberjet Master of the Pit

    Man that looks so dang good. I need to get my paws on some casing and then I am in business. I made the NOLA recipe last year and it was pretty good. This time I am not telling any of my friends or family so I can have some.
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har. Don't forget the Canadian gumbo.
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    It seems to vanish pretty fast. But no faster than good cajun sausage or the kielbasa or the cured smoked hocks, bacon, the hot sausage, etc.

    I don't know how they know but they always do!
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Gumbo is just a really good soup served over rice. If its built with a roux even better.

    Clam chowdar with rice under it, we'll take it, thats gumbo!
     
    Last edited: Jan 2, 2015
  19. I thought the first 6 times were coincidence, but after that I knew something was up. My neighbors live quite a ways away at least a quarter mile in one case, further for the others. Somehow everytime I fire up the smoker, their dog "runs away" and ends up at my house. That's the invitation to see what's cooking I suppose.... Good times! I always tell them their dog is welcome and so are they.. hahaha

    I guess it's karma for my first dog. When we first built the house and Genie (my old dog) was a pup she loved to run away and go to the neighbor's and take a dump right in front of the gate to their yard. No idea why she did it and eventually stopped, but it caused some animosity then some good laughs after I got to know the neighbors. Now their dogs are like my step children...
     
    Last edited: Jan 2, 2015
  20. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Finished the last of the meal.. I have 2 packs.3lbs each left of andouile  in the freezer.... Will save for a nother round of this stuff...


     

Share This Page