Smoking Hams for Andouille Sausage-Question

[MoHuka]

My wife and I just took a cooking class in New Orleans and now want to make Gumbo and other dishes that use Andouille Sausage.  I also picked up a half hog with fresh hams.  Would some one be kind enough to recommend the best way to smoke the hams so I can use them to make Andouille Sausage later?

Any and all guidance from the forum is appreciated as always....

[teesquare]

Does your recipe call for smoked pork or ham? ( Some use Tasso Hamm...)

I ask this because in order to make ham you will want to select a method:

1. Dry cure - which, like it implies - is when you rub the ham heavily with dry ingredients, and allow it to hang in a low temp smoke house for a  weeks - or months. There are myriad of variations on this method, but that is the basic approach.

2. Wet cure - mostly done via injection of the cure/brine solution, followed by a week of immersion in the same solution. The the meat is removed and smoked at low temps to gently bring the IT up to approx. 150F. Then the ham is wrapped, and chilled in the fridge for a few days to allow the smoke to mellow and some say penetrate further.

I would recommend reviewing some of the recipes in the Charcuterie Section. I have used the Cider Mill Brine and the Brown Sugar Brine recipes on hams - and love them both. I am not a "country ham"  ( aside from my sense of humor and delivery... ) kind of guy, and these recipes are a great balance of sweet and salt cure.

[ACW3]

Send a PM to nepas and tenpoint5.  They have both made some really good andouille.  They might be able to steer you in the right direction.

Art

[KyNola]

Unless you are specifically wanting to use smoked ham to make your andouille, most recipes for andouille I have seen and made just  used pork shoulder or butts.

[MoHuka]

Thanks to all.. I have sent PMs as suggested.  I am beginning to think I may have misunderstood the Chef and it should be made as KyNola recommends....Greg

[bbqchef]

Never smoked the pork first... usually a coarse grind with a bunch of seasoining, stuffed in casings and onto the smoker

[TentHunteR]

I have never used ham (or Tasso) in Andouille.

It's always been fresh, coarsely ground (or chopped) pork, seasoned, cured for a couple days, then stuffed & smoked. Andouille traditionally has a fairly heavy smoke profile.

I have a recipe I use if you like.

[MoHuka]

I have never used ham (or Tasso) in Andouille.

It's always been fresh, coarsely ground (or chopped) pork, seasoned, cured for a couple days, then stuffed & smoked. Andouille traditionally has a fairly heavy smoke profile.

I have a recipe I use if you like.

Hi Cliff,

yes please..would be most grateful for a recipe

...Greg

[bbqchef]

Hi Cliff...

I'd love the recipe also.

Thanks!

Mike

[TentHunteR]

Keep in mind there are many variations on Andouille. This is my version:

Cajun Style Andouille Sausage

5 lbs course ground Pork Shoulder
4 tsp Pickling Salt
1 tsp Cure #1 (Instacure #1, Prague Powder #1, etc.)   
1  1/4 tsp Sugar
2 1/2 tsp Paprika  (smoked paprika is even better)
2 1/2 tsp Cayenne pepper
2 1/2 tsp. Marjoram
1 1/4 tsp. Black Pepper   
1 1/4 tsp. Yellow Mustard Seeds   
3 cloves Garlic, minced (or 1/2 tsp garlic powder)…
1/2 tsp. Nutmeg    
5 oz. Water

For a hotter version: you can also add 1 tsp crushed red pepper flakes

Mix the all seasonings and water into a slurry until the salt & sugar are dissolved. Pour the slurry over the pork and mix in thoroughly.  Refrigerate for 1 - 3 days. Stuff into hog casings and smoke as normal to an internal temp of 152° - 154°.

[MoHuka]

Keep in mind there are many variations on Andouille. This is my version:

Cajun Style Andouille Sausage

5 lbs course ground Pork Shoulder
4 tsp Pickling Salt
1 tsp Cure #1 (Instacure #1, Prague Powder #1, etc.)   
1  1/4 tsp Sugar
2 1/2 tsp Paprika  (smoked paprika is even better)
2 1/2 tsp Cayenne pepper
2 1/2 tsp. Marjoram
1 1/4 tsp. Black Pepper   
1 1/4 tsp. Yellow Mustard Seeds   
3 cloves Garlic, minced (or 1/2 tsp garlic powder)…
1/2 tsp. Nutmeg    
5 oz. Water

For a hotter version: you can also add 1 tsp crushed red pepper flakes

Mix the all seasonings and water into a slurry until the salt & sugar are dissolved. Pour the slurry over the pork and mix in thoroughly.  Refrigerate for 1 - 3 days. Stuff into hog casings and smoke as normal to an internal temp of 152° - 154°.

Thanks a lot Cliff,

I assume this could be doubled to make 10-pounds?

...Greg

[TentHunteR]

Thanks a lot Cliff,

I assume this could be doubled to make 10-pounds?

...Greg

You bet. Or cut the recipe to make a 2 1/2 lb batch.

Whatever you do stick to 2 1/2 lb increments on the ground meat so you can measure the Cure #1 properly at the rate of 1 level tsp per 5 lbs ground meat  or 1/2  LEVEL tsp per 2 1/2 lbs.

[Tenpoint5]

Here's the version of Andouille I make.

5lbs Pork butt cubed into 1 inch chunks approx.
2 Tsp Cayenne
1 TBS Paprika
1/4 Cup Chopped Garlic
1/8 Cup Black Pepper
3 TBS Kosher Salt
1 TBS Thyme
1 Tsp Crushed Red Pepper
1 Tsp Cure #1
1/2 Cup Water
1/8 Cup Powdered Milk

Mix everything together and cover tightly with plastic wrap and let sit in fridge for 2 days. Grind then stuff in hog casings. Smoke with Hickory or Pecan