- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
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.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News