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re: First Attempt at Making Andouille
Posted on 7/21/26 at 10:16 am to YOURADHERE
Posted on 7/21/26 at 10:16 am to YOURADHERE
Looks great. I don't like the taste of the curing salt, so I plan on using kosher salt instead the next time I make some.
0
Posted on 7/21/26 at 9:46 pm to YOURADHERE
What was your process for cold smoking? Type of smoker/ wood, etc.
Posted on 7/22/26 at 7:28 am to Rip N Lip
I've got a knockoff Egg, I stick a pellet smoke tube in it with some pecan pellets, that holds for ~5-6 hours around 80-100 degrees, then once it's burned out, reload the tube, lay a little bit of charcoal against it with some pecan chunks, and relight it. I can play with the dampers and get it to hold ~170-180ish like that.
I'd love to have a bigger option available like a vertical smoker that I can hang everything in. On the Egg I have to coil it and split it all up into 2 or 3 batches.
I'd love to have a bigger option available like a vertical smoker that I can hang everything in. On the Egg I have to coil it and split it all up into 2 or 3 batches.
Posted on 7/25/26 at 7:34 am to YOURADHERE
What would you say your fat to lean ratio was? I like how you were able to get larger pieces of fat in there without the fat looking chunky or smeared when sliced.
Posted on 7/25/26 at 11:43 am to Royalfishing
Probably a bit of a guesstimate but 80/20 or so.
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