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Fresh Ham for Andouille?

jeffesonm

Smoke Blower
102
10
Joined Mar 3, 2008
Looking to make some andouille and have a fresh ham I'd like to use... I know most recipes call for the butt... will I need to add some fat or should be okay?  Would the shoulder be a better choice?
 

les3176

Master of the Pit
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Joined Feb 10, 2009
from my understanding a fresh ham would be like a butt because it is not cured.so i would belive it to be fine.
 

DanMcG

Smoking Guru
OTBS Member
SMF Premier Member
5,224
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Joined Feb 3, 2009
The ham is from the rear leg, the butt's from the front. they are both great for sausage making.

The important part is that you add the fat that the recipe calls for, since the ham is about 15% fat and the butt is about 30%. If your recipe calls for just butt then you'll want to add some of the hams back fat to make up the difference.
 
Last edited:

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
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Joined Mar 12, 2009


I would recommend that you do what Dan said for he is one of the sausage gurus here. Well atleast to me he is. He's also telling you about the same thing that I was going to say.
 

jeffesonm

Smoke Blower
102
10
Joined Mar 3, 2008
Thanks for the feedback.  Here is a picture of the ham chopped up into chunks... there was a good layer of fat under the skin and I tried to keep on as much as possible... maybe I'll throw in a bit more fat just to be sure.

 

jeffesonm

Smoke Blower
102
10
Joined Mar 3, 2008
Well the ham worked out just fine... thew in just a little extra beef fat since that's what I had lying around.  Here is some q-vue....











Overall I am very happy with how it turned out... has some nice heat to it, probably could've used heavier smoke but we'll do that next time.  Thanks to fpnmf for the recipe.
 

DanMcG

Smoking Guru
OTBS Member
SMF Premier Member
5,224
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Joined Feb 3, 2009
Sausage looks great! I'm glad to see it worked out for you.

Now tell me how or what produced the graph, I need one of them toys.
 

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