Sausage coloring

Discussion in 'Sausage' started by cybball, Jan 18, 2015.

  1. cybball

    cybball Fire Starter

    I just pulled a 25lb batch of Andouille from my smoker.  It's been on for 9 hours.  Started at 120 for an hour to dry them (hog casings), then 130 for an hour, and so on up to 180.  Held at 180 until IT at 155.  Most of the sausage has that nice reddish color.  It's clear that a few didn't get smoke.  I think they were the ones sitting on the rack right over the water pan.  Smoke should have hit them, but didn't.  The tops are red, but the bottoms are more "natural" color.  They feel as firm as the other stuff.  Is that ok to eat?  This is my first time having this happen, but it's also the first time using hog casings.

    Thanks!!

    Jason
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Your good to go.........[​IMG]       Condensation probably formed on the bottom of the sausage. Thats why the smoke didn't adhere

    Joe
     
  3. cybball

    cybball Fire Starter

    Thanks! Condensation makes sense. They taste great.
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


    [​IMG]
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    whoops... Never mind I found it on another thread........[​IMG]

    here ya go. is this it


    Any finished pics?
     
  6. cybball

    cybball Fire Starter

    Thats them pre-smoke. Here they are right after a bath. They taste great!
    . The areas without good smoke turned out fine and looked good after a night in the fridge.
     
    boykjo likes this.
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Awesome.............[​IMG]   Points
     
  8. reinhard

    reinhard Master of the Pit OTBS Member

    I bet those do taste as great as they look!!! Reinhard
     
  9. cybball

    cybball Fire Starter

    Made a po boy today with some creoleayse. Yum.
     

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