hell yeah, this is a man who knows what hes talking about, and who is able to say he is proup of what he makes, cuz he made it the right way, very nice
Hey Spuddy It is me Tracey from Tumbleweed RVLife...Thank you for the sausage you had given us....mmmm...so delishious!! Thank You so much and loved this video look forward to the next ones from You...take care...💚💜💚
Thank you for keeping the meat in pieces and not grinding it up. The big pieces is one of the things that make real andouille different from other sausages. Seen videos where the meat was ground to a paste. Just a hotdog with red pepper. 😂
Hey Vincent. For the small casing, which is pork, 32-35mm or 36-39mm. Just depends what’s available. For the fat casing, this is called beef middles, from a cow. I always ask for the smallest one available, which is normally 50-55 mm.
for 5 lbs, i'd go by personal taste. I'm guessing a table spoon of salt and one oz of red pepper. Remember, the smoke is the main flavor. Smoke with a good wood, slow smoke, clean smoke
Hey james. Our andouille is seasoned with salt and pepper only. Thats it. For every 60 pounds of pork, I use 1 pound of salt. Keep in mind, the meat for authentic andouille must be lean and chopped. Do not grind the meat. Chop the meat in pieces about the size of the round of our thumb.
Now you gone and done it. You said they hung it in the cellar or out on the porch back in the day. That made it cured sausage. That's alright by me. I make a cured sausage in hog casing about the same except I load it with garlic. Butt kickin tasty!
Would love to see a cut from it after smoking. Too many videos on youtube making Andouille with ground meat, not sure if they even realize it's not Andouille when the meat is ground.
This is a great idea Clay. I will start working on this and hopefully in the next few months I can put something out on youtube. Keep an eye out for cajun cooking experience page. This is where I will post it when I make it
i was wondering why the good andouille is always thick like a baseball bat. That's the cow casing. Someone gave me one a few weeks ago. After sitting in the fridge for a week, I cut the dry edges off to eat as jerky, and sliced the rest of it for red beans. Been looking for another big barrel andouille since then. Probably gotta drive to laplace. 😒
Why is the good Andouille always the thick one? Great question. After 30 years of making Andouille, I've come to the conclusion the Big Andouille smokes bettetr, is jucier, and last longer because of the longer smoking and the larger size. I do sell both sizes, small and fat casing. I'm located in Vacherie Louisiana, 2644 highway 20.
You repeatedly talk about "clean" then add nitrites? Nonsense. Not to mention that it's not specifically required by any health regulation. It is the result that it produces that is required. Something that can be achieved in other "actually clean" ways... if one uses a quality, fresh meat and the right ingredients.
Joe, you are correct when you say it's not needed. However, because we Vac pack, they make us put it because of Botulism. Can we use cleaner products? Yes. But it's a whole new issue with DHH. The meats I use are top quality, fresh, and all farm to table processing. For myself, I put no nitrite. It's a liability business wise if I leave it out.
hell yeah, this is a man who knows what hes talking about, and who is able to say he is proup of what he makes, cuz he made it the right way, very nice
Good stuff!
You just rocked my world! Peace and love
Hey Spuddy It is me Tracey from Tumbleweed RVLife...Thank you for the sausage you had given us....mmmm...so delishious!! Thank You so much and loved this video look forward to the next ones from You...take care...💚💜💚
Hey Tracey. So great to have y'all stop by. So glad y'all are enjoying the product.
Thank you for keeping the meat in pieces and not grinding it up.
The big pieces is one of the things that make real andouille different from other sausages.
Seen videos where the meat was ground to a paste.
Just a hotdog with red pepper. 😂
Hey Spuddy, what is the size of the casing for longdouille that you use?
Hey Vincent. For the small casing, which is pork, 32-35mm or 36-39mm. Just depends what’s available. For the fat casing, this is called beef middles, from a cow. I always ask for the smallest one available, which is normally 50-55 mm.
Did I answer your question Vincent??
Yes sir, thank you so much. Your video was very informative and I pray God's blessings over you and your family.
@spuddyfaucheux do you have the breakdown of salt/cayenne and cure for a small batch, say 5 pounds?
for 5 lbs, i'd go by personal taste. I'm guessing a table spoon of salt and one oz of red pepper. Remember, the smoke is the main flavor. Smoke with a good wood, slow smoke, clean smoke
@@spuddyscajuncookingexperie7031 thanks podnah!
Hell yes
I love andouille sausage and been wanting to make it myself at home here in San Antonio, Tx. Do you have a recipe for 25 pounds!
I have an authentic recipe if you wanna send me an email.✌
Hey james. Our andouille is seasoned with salt and pepper only. Thats it. For every 60 pounds of pork, I use 1 pound of salt. Keep in mind, the meat for authentic andouille must be lean and chopped. Do not grind the meat. Chop the meat in pieces about the size of the round of our thumb.
Now you gone and done it. You said they hung it in the cellar or out on the porch back in the day. That made it cured sausage.
That's alright by me. I make a cured sausage in hog casing about the same except I load it with garlic. Butt kickin tasty!
Fireworks 🔥 fire
I thought you added liver to that it looks amazing. I just thought you added liver.
Hey James. Liver would be added to Boudin. But Andouille had more of a ham taste, with no liver. Thanks for the question.
Would love to see a cut from it after smoking. Too many videos on youtube making Andouille with ground meat, not sure if they even realize it's not Andouille when the meat is ground.
This is a great idea Clay. I will start working on this and hopefully in the next few months I can put something out on youtube. Keep an eye out for cajun cooking experience page. This is where I will post it when I make it
i was wondering why the good andouille is always thick like a baseball bat. That's the cow casing. Someone gave me one a few weeks ago. After sitting in the fridge for a week, I cut the dry edges off to eat as jerky, and sliced the rest of it for red beans. Been looking for another big barrel andouille since then. Probably gotta drive to laplace. 😒
Why is the good Andouille always the thick one? Great question. After 30 years of making Andouille, I've come to the conclusion the Big Andouille smokes bettetr, is jucier, and last longer because of the longer smoking and the larger size. I do sell both sizes, small and fat casing. I'm located in Vacherie Louisiana, 2644 highway 20.
So, If you use 1/2 cup of water to help blend your seasoning you are not making Andouille? BLAHAHAHAHA! 😛What an Expert!
You repeatedly talk about "clean" then add nitrites? Nonsense. Not to mention that it's not specifically required by any health regulation. It is the result that it produces that is required. Something that can be achieved in other "actually clean" ways... if one uses a quality, fresh meat and the right ingredients.
Joe, you are correct when you say it's not needed. However, because we Vac pack, they make us put it because of Botulism. Can we use cleaner products? Yes. But it's a whole new issue with DHH. The meats I use are top quality, fresh, and all farm to table processing. For myself, I put no nitrite. It's a liability business wise if I leave it out.