Andouille 4k Batch

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wisconsin ram

Newbie
Original poster
Nov 16, 2016
7
22
Made some Andouille Used Marianski's Recipe but added 1 small shallot some File Powder and Homegrown Paprika. Ground 1/4 of the Pork Butt thru the 3/4 inch plate and the rest thru the 1/4 in plate
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Nice cut shot. The power of 2/3 course ground and 1/3 fine ground, that makes a fantastic texture. Nice work on that.
 
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Reactions: Dustin Dorsey
Appreciate all the comments. I've learned a lot from the forum here and watching Chuds BBQ videos and reading sausage books like Marianski's and Kutas's
 
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