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Andouille and jerky question

post #1 of 4
Thread Starter 

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?

post #2 of 4

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.

post #3 of 4

Pecan is traditional, but if not available I would use the fruit woods as second choice. 

post #4 of 4
Thread Starter 

Thanks for the help guys. Cant find pecan around here. I'll have to get some shipped to me.

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