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Smoked Andouille

Smoked Andouille

 


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


Method


  • 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.
 

Smoking


  • 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.


 

Posted by Tongmaster


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