Dehydrating

[Jerry Goller]

Has anyone tried dehydrating Andouille sausage? Did it work? Any special
techniques?

Jerry

http://www.backpackgeartest.org/: the most comprehensive interactive gear
reviews on the planet.

[dicentra]

I have a feeling that might have too much fat to work...
 
~Dicentra


http://www.onepanwonders.com ~ Backcountry Cooking at its Finest
http://www.freewebs.com/dicentra

 

--- On Mon, 4/16/12, Jerry Goller <jerrygoller-UFS7mITjnAiGkU+Z+ufpa2D2FQJk+8+***@public.gmane.org> wrote:


From: Jerry Goller <jerrygoller-UFS7mITjnAiGkU+Z+ufpa2D2FQJk+8+***@public.gmane.org>
Subject: [BackpackingLight] Dehydrating
To: BackpackingLight-***@public.gmane.org
Date: Monday, April 16, 2012, 11:33 AM



 





Has anyone tried dehydrating Andouille sausage? Did it work? Any special techniques?
 
Jerry
 
http://www.backpackgeartest.org/: the most comprehensive interactive gear reviews on the planet.
 

[Jerry Goller]

That’s what I’m worried about. But I sure likes me some red beans and rice on the trail and it just doesn’t taste right without Andouille sausage.

Jerry

<http://www.backpackgeartest.org/> http://www.backpackgeartest.org/: the most comprehensive interactive gear reviews on the planet.

From: BackpackingLight-***@public.gmane.org [mailto:***@yahoogroups.com] On Behalf Of dicentra
Sent: Monday, April 16, 2012 12:38
To: BackpackingLight-***@public.gmane.org
Subject: Re: [BackpackingLight] Dehydrating






I have a feeling that might have too much fat to work...

~Dicentra
<http://www.onepanwonders.com/> http://www.onepanwonders.com ~ Backcountry Cooking at its Finest
<http://www.freewebs.com/dicentra> http://www.freewebs.com/dicentra



--- On Mon, 4/16/12, Jerry Goller <jerrygoller-UFS7mITjnAiGkU+Z+ufpa2D2FQJk+8+***@public.gmane.org> wrote:

From: Jerry Goller <jerrygoller-UFS7mITjnAiGkU+Z+ufpa2D2FQJk+8+***@public.gmane.org>
Subject: [BackpackingLight] Dehydrating
To: BackpackingLight-***@public.gmane.org
Date: Monday, April 16, 2012, 11:33 AM

Has anyone tried dehydrating Andouille sausage? Did it work? Any special techniques?

Jerry

http://www.backpackgeartest.org/: the most comprehensive interactive gear reviews on the planet.

[dicentra]

Maybe dehydrate the beans and rice and find a shelf stable sausage to add...?
 
~Dicentra


http://www.onepanwonders.com ~ Backcountry Cooking at its Finest
http://www.freewebs.com/dicentra

 

--- On Mon, 4/16/12, Jerry Goller <jerrygoller-UFS7mITjnAiGkU+Z+ufpa2D2FQJk+8+***@public.gmane.org> wrote:


From: Jerry Goller <jerrygoller-UFS7mITjnAiGkU+Z+ufpa2D2FQJk+8+***@public.gmane.org>
Subject: RE: [BackpackingLight] Dehydrating
To: BackpackingLight-***@public.gmane.org
Date: Monday, April 16, 2012, 12:22 PM



 





That’s what I’m worried about. But I sure likes me some red beans and rice on the trail and it just doesn’t taste right without Andouille sausage.
 
Jerry
 
http://www.backpackgeartest.org/: the most comprehensive interactive gear reviews on the planet.
 
From: BackpackingLight-***@public.gmane.org [mailto:***@yahoogroups.com] On Behalf Of dicentra
Sent: Monday, April 16, 2012 12:38
To: BackpackingLight-***@public.gmane.org
Subject: Re: [BackpackingLight] Dehydrating
 









I have a feeling that might have too much fat to work...

 

~Dicentra

http://www.onepanwonders.com ~ Backcountry Cooking at its Finest

http://www.freewebs.com/dicentra

 


--- On Mon, 4/16/12, Jerry Goller <jerrygoller-UFS7mITjnAiGkU+Z+ufpa2D2FQJk+8+***@public.gmane.org> wrote:

From: Jerry Goller <jerrygoller-UFS7mITjnAiGkU+Z+ufpa2D2FQJk+8+***@public.gmane.org>
Subject: [BackpackingLight] Dehydrating
To: BackpackingLight-***@public.gmane.org
Date: Monday, April 16, 2012, 11:33 AM


 



Has anyone tried dehydrating Andouille sausage? Did it work? Any special techniques?
 
Jerry
 
http://www.backpackgeartest.org/: the most comprehensive interactive gear reviews on the planet.
 

[Eric Green]

Post by dicentra
Has anyone tried dehydrating Andouille sausage? Did it work? Any special techniques?

It won't work in terms of long-term storage, but making it rather dry will allow it to keep for a week or so without a problem without refrigeration. Andouille sausage was of course originally developed as a means of preserving pork. Unfortunately the traditional method -- hang it up in a smokehouse for a day or two with a low banked smokey fire underneath -- probably isn't accessible to you. But leaving it all day in a smoker (relatively low temperature, lots of smoke) will likely have the same basic result.

WARNING: All health risks you take from following this advice are your own. Given modern industrialized meat production methods, which mix all sorts of contaminated meats together as vs. the way the Cajuns did it hanging pigs in a smokehouse after dressing out the pig that had been rooting around in the mud behind their house just a few hours before, there's no telling what kind of bacteria are lurking in your andouille that would not be lurking in andouille made via traditional methods. So... try at your own risk.

[Eric Green]

Post by Eric Green
WARNING: All health risks you take from following this advice are your own.

Talking about which, here is a great web site for making your *own* sausage and smoking it as dry as you wish.

http://www.lets-make-sausage.com/

Get together with a local butcher that features local grown meat that you can go out and meet prior to slaughter if you wish, *FOLLOW THE CURING DIRECTIONS ON THE ABOVE WEB SITE* to properly cure the fresh sausage for long-term storage, and you have something much safer -- and sustainable -- than the industrial product filled with "downer meat" and rendered "pink slime".