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TheDrunkScientist t1_ja4snk6 wrote

Louisianian here. I approve this message.


Lo-Fi_Pioneer OP t1_ja4vgxv wrote

Thanks bud! It's near impossible to get andouille up here in the part of Canada where I live, so learning to make my own has always been a goal. Same with gumbo. Only option for that is the canned stuff which is watery and full of tomatoes and soggy rice.


HotConcrete t1_ja5qq0y wrote

Fascinating. The Acadians were kicked out of Canada. They settled in Louisiana. And now their food makes it back up to Canada.


[deleted] t1_ja5tpht wrote



Lo-Fi_Pioneer OP t1_ja5w473 wrote

So cold smoking is when you apply smoke to something but you maintain a low temperature in the smoke chamber, typically between 65-85f. You can do it a few ways. You can get little smoking rigs which are metal mesh that goes in a spiral or other pattern that functions as a sort of track for fine wood chips/sawdust. You light one end and it smokes like incense. This goes inside your chamber and generates smoke with very little heat. I use an external smoke generator that's basically a tower with an element at the bottom that you fill from the top with wood chips. This feeds into my smoker through a hole in the side. Personally, I only cold smoke when the outside temperature is lower than 4c. Makes it much easier to keep things food safe, especially when I'm cold smoking chicken.

Cold smoking is most commonly used for foods that have already gone through a curing process such as bacon, smoked salmon, etc. It can also be used for things that would melt at higher temperatures. Cheese, chocolate, and so on. In the case of these sausages, I do a long cold smoke to both get a deep smoke flavour and dry out the sausages casings to get a more snappy bite. I follow up the cold smoke with gradually higher temperatures at the end to fully cook the sausages.