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Author Topic: Some more Andouille Sausage.  (Read 289 times)

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Bentley

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Some more Andouille Sausage.
« on: April 03, 2022, 05:05:32 PM »
Just decided I would make some.  Last time I smoked it, I had bad issues with the casing.  Never happened before.  Hoping it was old, bad hog casing.  But just to hedge my bets I did some in cellulose casings too.  The natural casing need to air dry about 2 hours, (you use what you got) not sure it will help in the cellulose casing, but cant hurt.  Supposed to smoke 3 hours at 150°, then raise temperature to 170°.  I cant get that low on the Pro, I can get to about 175° with some fiddling, so will probably just try that and pull at 140° to 150°, and hope it get some smoke on it.




 
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Bentley

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Re: Some more Andouille Sausage.
« Reply #1 on: April 03, 2022, 07:19:19 PM »
Probably will not get more then an hour in the smoke for the small ones.  Hoping the natural casings can go at least 2.

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Canadian John

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Re: Some more Andouille Sausage.
« Reply #2 on: April 04, 2022, 08:32:07 AM »

 A new use for a clothes drying rack I see.
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Bentley

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Re: Some more Andouille Sausage.
« Reply #3 on: April 04, 2022, 04:23:30 PM »
Had the same issue with the casing becoming inedible.  No idea why this is happening, other then to long in smoke, but 2 1/2 does not seem to long to me.  Glad I did some in the cellulose.  I think I will send the hog casing stuff through the LEM with a big die and use it for pizza topping!


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02ebz06

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Re: Some more Andouille Sausage.
« Reply #4 on: April 04, 2022, 04:43:10 PM »
Is that black line, just a stripe on the casing ?
.
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Bentley

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Re: Some more Andouille Sausage.
« Reply #5 on: April 04, 2022, 09:56:44 PM »
Yes, cellulose normally used for hot dogs.
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