chunked up. 2 " Seasoned
. Cut up half into 1/4 chunks. stuffed. Friday. It is first time.
Blowouts and all, fried a few. great. Only problem is timing bad. Cant do smoke for a week. With cure seems like alright
Thanks.Thought soLooks good. I would think you should be fine waiting to smoke.
Makes alot of sense. Thanks. Wife said Hawaiin brats next. So the wife says. We will see. First actual sausage making. Never stuffed before
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
Just a heads upThanks.Thought soLooks good. I would think you should be fine waiting to smoke.
Makes alot of sense. Thanks. Wife said Hawaiin brats next. So the wife says. We will see. First actual sausage making. Never stuffed before
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
Soooo just juice? Will look up recipes. Thank You Joe!
Just a heads up
When making Hawaiian brats don't add any pineapple to the meat. it will make it mushy
Joe
Thanks. Do have withdrawls on not smoking. Lots going on. Thanks again!
Lookin good so far!!
A full smoker is a happy smoker - Stay happy
DS
No juice either..... pineapple breaks down proteins. For pineapple flavor I would try artificial pineapple flavoring as a substituteSoooo just juice? Will look up recipes. Thank You Joe!
Just a heads up
When making Hawaiian brats don't add any pineapple to the meat. it will make it mushy
Joe
Thanks. Do have withdrawls on not smoking. Lots going on. Thanks again!
Lookin good so far!!
A full smoker is a happy smoker - Stay happy
DS
I did not compare did I? Never seen nola recipe anywho.
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.
Well have you ever done Hawaiin?
No juice either..... pineapple breaks down proteins. For pineapple flavor I would try artificial pineapple flavoring as a substitute
Wellll never doing before. Skip it. Got Rytek Kuntas book. How bout your best on brats
I suggest you start with a small test batch first. Here's another fail with canned pineapple http://www.smokingmeatforums.com/t/103945/pinnapple
With the cayenne of course! Can't wait after week rest and smoke. Thanks for the direction you took me!
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
I would go to len poli's sonoma bratsWellll never doing before. Skip it. Got Rytek Kuntas book. How bout your best on brats
I suggest you start with a small test batch first. Here's another fail with canned pineapple http://www.smokingmeatforums.com/t/103945/pinnapple