metlman501 While not as critical I still would recommend it. I do cure accelerators on every batch of snack sticks I make and I still run the drying cycle. It helps get the outside ready. Plus the smoke is going to be wasted at that point as 30 something degree meat isn’t going to accept much smoke flavor.
3rd time is the charm?
It has been well documented on here that we do not have a “How to make Andouille Sausage” video here. I’ve actually made the product and recorded everything twice already, however the first time there was a miscalculation on ingredients and the second time everything was out of focus. Well tomorrow we try the third time!
I am planning on using the Andouille Cajun Sausage Seasoning BUT I am going to add cure so I can smoke it and be safe and I am going to add a small percentage of shrimp ( I did this last time and the product was delicious!) some sure gel and maybe some hi-temp cheese…though the thought of shrimp and cheese in a sausage is a little too much for me. I will let everyone know how it goes!