Welcome to the community!
If you have any questions we might be able to help with while your getting ready to open your meat shop, let us know, we’d love to help if we can!
Using hog middle to make andoullie, after smoking, my casing doesn’t adhere well to the stuffing? What may be the cause?
My apologies, I use Beef Middle Casing.
Alan Can you give us your recipe for it? Are you adding Rice? If so, is it parboiled or totally boiled first? Any other additives and your cook method and schedule.
Once I have those I will talk this over with our food scientist and see what he comes up with for an answer!
Lol, no rice in Andoullie. You are thinking of Boudin.
I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
LaPlace, LA is, The Andoullie Capital of the World!
Alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!
Have you tried the spraying yet to see if it even works? because, I have had the same problem with the dark red collagen casings and it would also not adhere to the meat. Now I’m, curious …