Sausage, Andouille, Smoked

Ingredients

• 5 lb. pork butt
• 1 tsp. cayenne pepper
• 1 Tbs. paprika

¼+ C garlic, chopped

• 1/8 C black pepper, fresh ground
• 3 Tbs. salt
• 2 tsp. fresh thyme leaves, chopped
• 1 tsp. crushed red pepper

Insta-cure #1 per weight of meat

• 1/2 C ice water
• 1/8 C non-fat powdered milk

Directions

1. Chop half of meat into 1/4” pieces and grind other half with a coarse grinding plate. Mix with powdered milk.
2. Combine paprika, garlic, black pepper, salt, thyme leaves, red pepper, curing salt and ice water in a bowl. Toss mixture with meat.

Stuff meat mixture into prepared casings.

1. Hang uncovered in refrigerator overnight to allow casings to dry.
2. Smoke with pecan wood at 130ºF for 2 hours, then increase heat to 165ºF for an additional 2 1/2 hours, refreshing wood chips as needed.
3. Remove when internal temperature reads 155ºF and spray with cold water. Hang at room temperature in front of fan for 1 hour then refrigerate overnight, uncovered.
4. Portion and store in vacuum sealed packages in freezer.