I'm new to smoking and I made a batch of andouille that was just a disaster. Im in a condo so I have a stovetop that actually works very well. I've smoked store-bought sausage, ribs and chicken with good results. This was my first experiment with cured/smoked sausage.
So I made a batch and put it in the fridge for a day and then stuffed it the next day. It looked as expected. after about an hour at 175 degrees in the smoker, I tried to take the internal temp; when I pricked one of the links orange liquid came out like a geyser. That never happened with the store-bought stuff. The temp was 165 so I took out a link and ice-bathed it.
The result was dried out and didn't taste right. What could have gone wrong?