Looking to make some andouille and have a fresh ham I'd like to use... I know most recipes call for the butt... will I need to add some fat or should be okay? Would the shoulder be a better choice?
Fresh Ham for Andouille?
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The ham is from the rear leg, the butt's from the front. they are both great for sausage making.
The important part is that you add the fat that the recipe calls for, since the ham is about 15% fat and the butt is about 30%. If your recipe calls for just butt then you'll want to add some of the hams back fat to make up the difference.
Well the ham worked out just fine... thew in just a little extra beef fat since that's what I had lying around. Here is some q-vue....
Overall I am very happy with how it turned out... has some nice heat to it, probably could've used heavier smoke but we'll do that next time. Thanks to fpnmf for the recipe.