Andoulli. Craigs recipe

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Wrap them with some saran wrap and put them in a covered container and refrigerate. You want to keep them moist during the long rest. You dont want them to dry out and case harden. Dry casings wont take smoke well and they can become chewy after the cooking process.. Keep us posted

Boykjo
 
Looks good. I would think you should be fine waiting to smoke.
Thanks.Thought so
 
Wrap them with some saran wrap and put them in a covered container and refrigerate. You want to keep them moist during the long rest. You dont want them to dry out and case harden. Dry casings wont take smoke well and they can become chewy after the cooking process.. Keep us posted

Boykjo
Makes alot of sense. Thanks. Wife said Hawaiin brats next. So the wife says. We will see. First actual sausage making. Never stuffed before
 
 
Looks good. I would think you should be fine waiting to smoke.
Thanks.Thought so
 
Wrap them with some saran wrap and put them in a covered container and refrigerate. You want to keep them moist during the long rest. You don't want them to dry out and case harden. Dry casings wont take smoke well and they can become chewy after the cooking process.. Keep us posted

Boykjo
Makes alot of sense. Thanks. Wife said Hawaiin brats next. So the wife says. We will see. First actual sausage making. Never stuffed before
Just a heads up

When making Hawaiian brats don't add any pineapple to the meat. it will make it mushy

Joe
 

Thought yhis pic wouldve made it. Well here you go
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Just a heads up

When making Hawaiian brats don't add any pineapple to the meat. it will make it mushy

Joe
Soooo just juice? Will look up recipes. Thank You Joe!
 
Lookin good so far!!

A full smoker is a happy smoker - Stay happy 

DS
 
Thanks. Do have withdrawls on not smoking. Lots going on. Thanks again!
No juice either..... pineapple breaks down proteins. For pineapple flavor I would try artificial pineapple flavoring as a substitute
 
Question -

What's the difference between Craig's recipe and the NOLA recipe?  From what I can tell, nothing except the NOLA recipe has paprika.

Thanks.
 
I gotta say that like everything else here, andouille is about your perception of what it should taste like. More cracked black, or cayenne, or garlic, never used papricka personally but I don't see anything wrong with it. Biggest thing about andouille is originally it was "The" cured sausage before we even decided to be safe in all sausage for smoking. It should almost taste like course ground ham or Canadian bacon.

But any taste you like, it was what was done with the leftover scraps. Chopped up, a bit of spice and/or herb, I guess cracked black is the only required spice, pretty sure garlic was required......

Looks like some tastee andiouille to me! Course I am not a good judge, I like it all. LOL
 
FRESH Pineapple or juice will cause a problem as it did in Joe's link. Canned Pineapple and Pineapple Juice are Cooked/Pasteurized and the Enzyme that turns meat protein to goo is destroyed. There is no issue using either. The minimal tenderizing in Pineapple Juice marinades is from Acid not the enzymes...JJ
 
 
I gotta say that like everything else here, andouille is about your perception of what it should taste like. More cracked black, or cayenne, or garlic, never used papricka personally but I don't see anything wrong with it. Biggest thing about andouille is originally it was "The" cured sausage before we even decided to be safe in all sausage for smoking. It should almost taste like course ground ham or Canadian bacon.

But any taste you like, it was what was done with the leftover scraps. Chopped up, a bit of spice and/or herb, I guess cracked black is the only required spice, pretty sure garlic was required......

Looks like some tastee andiouille to me! Course I am not a good judge, I like it all. LOL
With the cayenne of course! Can't wait after week rest and smoke. Thanks for the direction you took me!
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