Andouille

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big-guy

Fire Starter
Original poster
 I made a 25# batch of andouille today.

Stuffed and linked



into the smoker



almost done



ready to eat and package.



the recipe

Andouille -

5 pounds pork butt
1/2 pound pork fat
1/2 cup chopped garlic
1/4 cup cracked black pepper
1 tablespoons cayenne pepper
1 tablespoon chili flakes
1 tablespoon dry thyme
4 tablespoons salt

1 tsp cure #1
hog casings)

 Grind meat, add spices, mix thoroughly, stuff into hog cases, link, put in smoker @120f (no smoke) for a couple of hours, increase temp to 170 and smoke until internal of 150 F, let cool , place in the fridge overnight, package.
 
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wildflower

Smoking Fanatic
Mar 22, 2010
516
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Frankfort, Kentucky
OMG  
PDT_Armataz_01_34.gif
PDT_Armataz_01_34.gif
PDT_Armataz_01_34.gif
PDT_Armataz_01_34.gif
 

scarbelly

Gone but not forgotten. RIP
OTBS Member
Jul 26, 2009
14,317
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Great looking sausage - save the recipe

Thanks for sharing
 

boykjo

Renowned Sausage Maker
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Apr 28, 2010
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Raleigh,NC
will give the recipe a try..... have you ttried the recipe with cure and if you did, which do you like better. the fresh or cured
 

beer-b-q

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May 1, 2007
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I think he just forgot to put the cure in the recipe, not sure...
 

trizzuth

Smoke Blower
Apr 20, 2012
136
14
Southcoast Mass
Can someone please elaborate on what "cure #1" is exactly?

Looking to make some of this with the ground pork that came with the 1/2 pig I just got.  All of these recipes/pics look so dang tasty!
 

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