Raw andouille

Discussion in 'Sausage' started by wildcatter, Oct 28, 2013.

  1. My hog is going to meet his end next Monday. Part of him will become Andouille, which I've never made. Can I cold smoke and freeze it, and just let it cook it in the pan? Or does it have to be hot smoked to temp?
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    You can but your environment and meat needs to be blow 40 degrees while cold smoking fresh andouille. You can process the fresh sausage and place in the fridge and hang to form a pellicle then dip in liquid smoke then freeze. I suggest you add cure to the sausage and slow smoke/cook the sausage then freeze.... You need to be careful with raw uncured ground pork

    Joe
     
  3. I'm planning on mixing in cure #1, letting it sit overnight in the fridge, then a day in the smokehouse before freezing. I do have a rig I can hot smoke in, I'm just lazy. Probably wiser to play it safe and smoke it up to cooked temp though I guess.
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

  5. Andouille...you sure know how to get my attention..where's my popcorn??...lol.


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  6. Coming in from the smokehouse. I cold smoked for 5 hours, now it's baking in the oven
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That looks like a whole lota smiles in your hand.........
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great - nice job
     

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