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!
A
Latest posts made by Alan
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RE: Casing not sticking to the meat.
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Casing not sticking to the meat.
Re: Roll Call (Start Here First)
Using hog middle to make andoullie, after smoking, my casing doesn’t adhere well to the stuffing? What may be the cause?