Carrying on with the sausage & Andouille.......They are beautiful! I could sell a link with a cup of coffee on any street corner for at least .50. <Chuckles>
I do like a MES40 with the remote, now that mine is all well and functioning properly.
I remotely started up the smoker let it cadillac till 275 preheat. Took the sausage out, put some pecan shells in the tray, loaded the sausage & andouille, opened the vent full, left the door cracked and started the dry out or de-water cycle,
The sausage is in 36MM (10#), the andouille 46MM (5#), the smoke pecan..... what else?
After an hour dry out. Well they are a little prettier.
I put the tasso back in with the sausage smoke thinking it might help.
One hour in, getting a little tan......
Thought I would show you. This to my knowledge, is the only priivately owned elevator in the parish....LOL I think was year before last put it in so my Pop didn't need to use the steps with his bad knees. Small construction turned in to a fair size project once started.
And here's the bottom end. Is that cool or what! The house is up on piers. Its an old house, built before the proper levees where here.
Another 2 hours in on the smoke, now thats pretty, but letts strive for more! AND still no rendering, the casing are dry and crackle like paper.
Then the
Masterbuilt Cold smoker got crazy. I am guessing they has sprayed some coating inside, why, I have no idea. Will ask them tomorrow.
This is the inside of the lid. What you don't see is this one solid sheet that has peeled off.
This is the one sheet of whatever it is. I sniffed and smelled and did everything but lick the box looking for any trace of anything that I might consider a carcinogens. I never could spell, thats why we have secretaries in the world. My spell check doesn't like this site.
You gotta admitt that is some good lookin sausage. It has not rendered, it smells ....... Its what all those clouds must smell like around the pearly gates. Think on that!
I wouldn't have gone to the roaster to ensure a proper cook had I not had those think links of andouille. I just hate the aroma lost in the water bath! That sausage its perfect as it was! I will be frozen anyway and its not the kind you eat raw.
Two different sizes so, two different alarms. I need more probes!
Outta the bath and into the ice. Cool by 5 degrees, the wipe dry and into the reefer pan.
The andouille still heating........
Done, in the pan and into the reefer for the night. I didn't ice the andouille, I prefer the slightly shriveled casing. And it will not do it too much since I added the Amephos. You can learn a lot around this place with all these Guru's help. Thanks guys.
I will resume the tasso quest. After the additional 6 hours I knew I had it whipped, but its the same texture still, although I realize that the bacon maybe the same way, and I am still not ruling out the last dip in the brine as well as it being old me. I have researched and nowhere does anyone cure tasso. They rub it, hang it, and smoke it, thats it. No cure. Thats scary, so I will figure it out.
Been a fun couple a days and I have enjoyed it. I always do. Thanks for joining me.
Ain't that beautiful sausage?