Andouille and jerky question

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

rod g15

Smoke Blower
Original poster
Feb 27, 2013
108
14
Alta Vista, Iowa
What are your suggestions on kind of wood for smoking Andouille?

And, has anyone made jerky out of ground pork instead of deer or beef?
 
Just made Andouille last weekend

http://www.smokingmeatforums.com/t/156295/andouille-foamheart

I use pecan, cause they grow out back. But I decided last weekend doing the sausage smokes, I just like pecan best. I had corn cob, hickory, apple, cherry, mesquite, oak, special blends, but Pecan makes me smile just thinking about it!

Whatever you like is what I would smoke it with.
 
Pecan is traditional, but if not available I would use the fruit woods as second choice. 
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky