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Message
Sausage making day today
Posted on 2/12/22 at 12:45 pm
Posted on 2/12/22 at 12:45 pm
The 12 lb. pork butt is in the pot cooking down to make me some boudin later today when it cooks to shreds and the rice is already cooked and waiting.
I just finished casing up 8 lbs. worth of ground pork for andouille that I will put in the smoker tomorrow well ahead of the Super Bowl.
I took advantage of the pork butt sale Winn-Dixie is running and I also have a 10 lb. butt in the freezer to put on the smoker at a later date.
The house is smelling great, the beer is cold and the wife is running errands, so all is quiet on the home front.
I just finished casing up 8 lbs. worth of ground pork for andouille that I will put in the smoker tomorrow well ahead of the Super Bowl.
I took advantage of the pork butt sale Winn-Dixie is running and I also have a 10 lb. butt in the freezer to put on the smoker at a later date.
The house is smelling great, the beer is cold and the wife is running errands, so all is quiet on the home front.
2
Posted on 2/12/22 at 1:01 pm to gumbo2176
Right on!
Posted on 2/12/22 at 1:16 pm to gumbo2176
Sounds like a great Saturday! What seasoning do you use in the andouille, do you use any curing salt?
Posted on 2/12/22 at 2:30 pm to TIGER2
quote:
What seasoning do you use in the andouille, do you use any curing salt?
I'm watching this thread to for his recipe too, but I'm sure he added curing salt if smoking at lower temps like traditional andouille.
And, you're right - does sound like a great Saturday!
Posted on 2/12/22 at 3:01 pm to haricot rouge
My andouille is
Salt
Pepper
Granulated garlic
Paprika
Granulated onion
Prague powder (or sodium nitrite)
I don’t have quantities, just eyeball it. If I want to add another seasoning, I do. But generally, andouille is simple. Smoked sausage, I generally go all out and add any seasonings I want.
Yes, you need to add Prague powder to smoked sausage if you want a cured taste. Not only does sodium nitrite prevent bacteria from growing at slow smoking temperatures and inhibits growth during storage, it also changes the taste of the product. It just ain’t smoked sausage or andouille without it.
Salt
Pepper
Granulated garlic
Paprika
Granulated onion
Prague powder (or sodium nitrite)
I don’t have quantities, just eyeball it. If I want to add another seasoning, I do. But generally, andouille is simple. Smoked sausage, I generally go all out and add any seasonings I want.
Yes, you need to add Prague powder to smoked sausage if you want a cured taste. Not only does sodium nitrite prevent bacteria from growing at slow smoking temperatures and inhibits growth during storage, it also changes the taste of the product. It just ain’t smoked sausage or andouille without it.
Posted on 2/12/22 at 3:13 pm to TIGER2
quote:
What seasoning do you use in the andouille, do you use any curing salt?
For 10 lbs. of pork butt I use the following:
3 Tbsp. Kosher Salt
4 Tbsp. Black Pepper
2 Tsp. Ground Thyme
6 Tbsp. Red Pepper Flakes
10 Tbsp. minced garlic
2 Tsp. Instacure
2 cups cold water
Mix it all up well and case it up. I let it sit overnight once it's cased up in the fridge and will smoke it tomorrow.
I'll get the casings dry by hanging the sausage well separated in my smoker and getting a light smoke going with a temperature at 90-100 degrees F. Once the skins are dry I'll crank up the smoker temperature to no more than 165 F and want an internal temperature of 152 degrees before I remove them to cool and vacuum seal.
Posted on 2/12/22 at 3:25 pm to gumbo2176
Sounds good
Posted on 2/12/22 at 6:41 pm to SixthAndBarone
Got me jealous. I really need to make time to work on my sausage game.
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