Hi Dan!! I used butts that had plenty of fat. I did not ratio it.Hey Craig I was just looking at you sliced pic again and noticed it looks very lean, do you know the meat to fat ratio. You didn't mention anything about it being dry or crumbly so it much have been enough. I was just wondering, I did a batch last week that was to fatty, but that's another story.
I don't have a processor. It doen't take long with a sharp knife to chunk it.This is next on my list of things to do. I wonder if a guy can use a food processor to cut the half that needs to be in 1/4" chunks? Anybody ever try this? I am thinking if the meat is frozen partially and you just pulse it to the consistency you want it may work.
I started hereThanks Billy Bob. I have found so many recipes on the web it would take me a year to try them all. I have been looking for one that someone thought was really good, so I will try this one next time. I was raised in Louisiana and have been eating Jacobs Andouille for about thirty years and have yet to find one that is that good. Looking forward to trying yours.
I tried some soy protein in half of my batch this time. (better that the milk supposedly) The links with the soy seemed to be "plumper", less shrinkage. I used 1/3 c for the 5 lbs. Did 5 lbs without.Thanks Billy BOb. I tried the one from NOLA cuisine. I did not use the powdered milk. It came out pretty good. I test fried some to compare it to some of Jacobs(I still have some Jacobs) it was pretty close. Maybe next time I will try it again with the powdered milk.