Master of the Pit
- Joined Jun 11, 2014
Well yesterday I took a shot at my very own cold smoked Andouille. Being from New Orleans, just the smell of this stuff brings me back home, and I really wanted to try and make it because I can't seem to find the authentic stuff where I live. We used the recipe from Nola Cuisine to make it which is a great base, but I will be making changes to it next time to suit my tastes. It needs to be hotter and a little less salty I think. I only got a few pics of the process. We used 4 lbs of pork butt and 1 lb of pork fat. Of the pork, I cut 1/4 of the batch into small chunks. I plan on changing this too. All in all, it looks, smells, and tastes awesome. Sorry for only a few pics.