Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: [1]   Go Down

Author Topic: Some more Andouille Sausage.  (Read 760 times)

0 Members and 2 Guests are viewing this topic.

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
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.




 
Logged
Bacon is a Gateway Food...

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
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.

Logged
Bacon is a Gateway Food...

Canadian John

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2698
  • HAPPY COOKING, Canadian John
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.
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
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!


Logged
Bacon is a Gateway Food...

02ebz06

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2625
  • Rio Rancho, NM
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 ?
.
Logged
Bruce here - These are my cooking toys:
Lone Star Grillz 20x42 Pellet Grill (on order),   CampChef XXL Vertical Pellet Smoker,   Grilla Grills Primate (on order),   Pizza Party Emozione pizza oven

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
Re: Some more Andouille Sausage.
« Reply #5 on: April 04, 2022, 09:56:44 PM »

Yes, cellulose normally used for hot dogs.
Logged
Bacon is a Gateway Food...
Pages: [1]   Go Up