Andouille Redux 2

[Clifford.Hubbard]

Second attempt at Andouille. Used Cliff Bartlett's recipe. 20# before smoke. Mix of oak and apple wood. ~2 hrs at 130 and ~2.5 hrs at 165. pulled off at 155.

Drying before smoke...


Smoker loaded up...

Done...


Good flavor, not too spicy...

 

[ChuckO]

Looks mighty tasty Clifford!

 

[Jason Noble]

Very nice! Looks delicious.

 

[Cliff Bartlett]

Looks outstanding Clifford. That should hold you for a while!

 

[Barb D]

Haven't try making them yet but after seeing yours its going on the to do list. O.utstanding job Clifford

 

[Clifford.Hubbard]

I followed a recipe from Cliff Bartlett. it has good flavor but i think the next time i do this will increase ant of cayenne pepper. Also, smoking was a little different.

 

[Jim Lampe]

most likely ..... the 3 BEST photos I've seen today!

i'll bet that tastes PERFECTLY GREAT!!!

 

[Craig Alumbaugh]

Looks mighty tasty

 

[Rich Dahl]

Great job on the sausage, they look perfect.

 

[Dustin Dorsey]

That andouille looks great! Time to make some gumbo!