Big-guy had a recipe for andouille in a pickled egg recipe and it was like cool air blowing through my hair with a tingling sensation..... Oh wait a minute. I was eating a peppermint pattie when I read the thread. Anyway I decided to make some andouille. Never ate it or made it so if I screw it up I wouldnt know...... I usd the Rytek Kutas recipe for a kickstand and came up with my own
boykjoadouille
10 lbs boston butt ground 4.5mm
5 tsp TQ
5 tsp kosher salt
5 tsp black pepper
3 bay leaf grated (that was fun)
1 tsp cayenne pepper
1 tsp chili powder
1/2 tsp ground cloves
1/2 tsp allspice
1 tbs thyme
1 yellow onion chopped fine
1 garlic clove minced
1 cup non fat dry milk
some pics????
two pork butts
OK, OK, here they really are
all ground up and into the fridge to cure over night
nighty night.........
boykjoadouille
10 lbs boston butt ground 4.5mm
5 tsp TQ
5 tsp kosher salt
5 tsp black pepper
3 bay leaf grated (that was fun)
1 tsp cayenne pepper
1 tsp chili powder
1/2 tsp ground cloves
1/2 tsp allspice
1 tbs thyme
1 yellow onion chopped fine
1 garlic clove minced
1 cup non fat dry milk
some pics????
two pork butts
OK, OK, here they really are
all ground up and into the fridge to cure over night
nighty night.........