So, where do I get more info on dry cured salami? I have been making salami, but I have been told all the time to make use of things like Hansen Bactoferm. I have never made use of that since I started making salami. I normally add some probiotics from capsules and they all come out well other than my very first try which was a disaster. An American food specialist who do salami as his hobby, told me to make use of probiotics, that was what he use all the time. I also use fibrous casings and I never had mold growth on them of any kind. I did spray mold onto them and they just do not grow on these casings, yet the salamis come out extraordinary well. Can I have your thoughts on that?
How to Make Andouille Sausage
Learn how to make Andouille Sausage with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
What is Andouille
Andouille is a Cajun Sausage that can be made either Fresh, which would be without cure, or Smoked where cure is added and then it can be slow smoked. Andouille is sometimes double-smoked but we don’t like that method as we think it picks up all the smoke it needs the first time. It can be served lots of ways but it is very commonly added to Gumbo.
We are going to take the Andouille Cajun Seasoning and add cure to it as we wanted to smoke it. You could also simply use the Cajun Sausage Seasoning that comes with cure, but we wanted a more authentic Andouille taste.
23 lb of Pork Butt
2 lb Uncooked Shrimp
If necessary debone your pork butts and cut into pieces that are small enough to fit in your grinder’s throat. I recommend that you put your meat into a freezer for about 30 minutes after it has been deboned but before stuffing. Cold meat grinds faster, especially on the second grind) and that will help protect the proteins in the meat and keep it safer from microorganisms. Oil your plates and knives before putting them on the grinder. You should have 1 knife for every plate you have and you should use them only with each other, this will ensure that your plate and knife wear at the same rate and it will increase the life of both.
Putting your grinder head assembly, including plates, knives, and auger into the freezer for at least 15 minutes before grinding.
Grind your Pork twice, first through a 3/8" plate and then through a 1/8" plate. If your second grind is taking too long put your meat back in the freezer 10 minutes freezing the meat will help speed up your grind. Grind your shrimp through the 3/8 plate once.
Add ground pork, seasoning, additives and water to your mixer and mix for 4 minutes making sure to switch directions every minute or so. After 4 minutes add your shrimp and mix for another 4 minutes or until the desired level of protein extraction has been reached.
Load the casings on to the largest stuffing tube that your casing will fit over. We chose Clear Collagen Casings but 32-35MM Hog will work just as well. Stuff until your casings are full, remember if you are wanting to link these you should slightly understuff them so that the casing does not burst during the linking process. We elected to just hang them in long lines in our smoker and then cut them down to size.
110° - 10 minutes with dampers wide open (drying phase)
120° - 1 Hour (add smoke and water)
145° - 1/2 Hour
165° - 1/2 Hour
185° - Until internal temperature reaches 160°
If your smoker has a shower cycle go ahead and run that once the sausage has reached 160° or place in an ice bath for 20 minutes. Let it sit out for an hour before moving to the cooler overnight before vac packing.
Watch WaltonsTV: How to Make Andouille Sausage
Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
Jonathon Trying to convert some of my older recipes. Does the Sodium Erythorbate replace the sodium nitrite used in older recipes? is sure gel used in this andouille sausage recipe? There are a few places in Louisiana that are very famous for their Andouille Sausage. They sell it as a dry cure sausage. What would have to be done to convert this recipe to a dry cure?
Chef The sodium Erythorbate is a powerful cure accelerator, it works with the nitrite, it does not replace it. Sure gel is a binder that is optional though recommended on cured sausages. To convert this to a dry-cured product you’d need a starter culture and some sort of cabinet or container where you can control the temperature and humidity.
I have been making Andouille sausage for over a decade, lived in South Louisiana for close to 30 years, and have never seen shrimp added to an Andouille sausage. Please explain!
lcash74 That was the same thing I said when he mentioned it, you don’t put shrimp in Andouille. If you want to do that make Boudin or something else.