Kevin aka Foamheart was gracious enough to send me a few packets of sausage seasoning that he had made up( andouille and cajun). Here are the results of the andouille, needed 10 # of pork butt so I bought two and turned the rest of the meat into hot italian sausage. I aded cure #1 to the seasoning also some paprika and cracked BP which Kevin recommended, the awesome smell of the seasoning filled the kitchen ! I ground the pork once through a 3/4 plate and added the seasoning. Into the fridge for a days rest,Kevin does more time but I am going away for the weekend . The color change is looking good. I stuffed this in 35-38mm hog casings. I smoked with hickory for 3-4 hours after initially drying at 120 for an hour or more. I bumped the temp up 10 degrees an hour until I reached 170 for smoker temp and pulled at an IT of 154 and then chilled (a bit too long ). Total smoker time was about 11 hours Money shot doesn't do the sausage justice but I only took one pic. The flavor is incredible and I can't thank Kevin enough for his generosity!