You will need...
- 24lb/10.9kg Trimmed Pork Butt, cubed
- 1lb/450g Fatback, diced 1/4in(0.6cm), chilled
- 24oz/709ml Ice Water
- 6oz/170g Fine Salt
- 2oz/57g Black Pepper, freshly ground)
- 5T/15g Dried Thyme, well-bruised
- 8oz/227g Fresh Garlic, minced
- 3 1/2 oz/99g Ground Cayenne Pepper
- 2oz/57g Granulated Sugar
- 12oz/340g Soy Protein Powder
- 1pz/28g Prague Powder #2, measured accurately
- 38mm Hog Casings
- Grind the diced pork using a 1/8 in(0.3cm) plate.
- Put the water in a container and stir in the salt, pepper, thyme, garlic, cayenne pepper, sugar, soy protein and prague powder #2.
- Add the solution to the ground meat and mix very well. Use an electric mixer if desired.
- Add the diced fatback and hold in with care; it must be evenly distributed, but not smeared.
- Stuff the prepared casings. Tie into 9-12in(23-31cm0 loops. Hang on smoker sticks so that the loops do not touch.
- Place in a pre-heated smoker at 130°F (54°C) with the dampers wide open. Air dry at this setting for about 1 1/2 hours.
- When the andouille is fully dried, increase the temperature to 165°F(74°C) in several increments. Adjust the dampers to one-quarter open and maintain a heavy smoke.
- Remove the andouille when the internal temperature reaches 155°F(68°C). Spray at once with cold water. After the sausage has cooled to 110°F(43°C) or less, hang to dry at room temperature for 30 minutes. A desirable bloom will develop and should remain on the sausage.
- Refrigerate overnight before use.