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Andouille Sausage

 

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10 POUNDS BONELESS PORK BUTTS

3 TBLS SALT

2 TBLS CRACKED RED PEPPER

2 TBLS CAYENNE PEPPER

2 TSP GROUND GARLIC

2 TSP ONION POWDER

1/2 CUP PAPRIKA

1/2 OUNCE CURE (MORTON TENDER QUICK IS OK)

2 CUPS DRY MILK (NOT QUICK DISSOLVING) OR SOY PRO

1 QUART WATER

 

CUT MEAT INTO SMALL PIECES AND MIX WITH THE DRY MILK OR SOY POWDER

BOTH ARE TASTELESS AND THEIR PRIMARY PURPOSE IS TO KEEP THE SAUSAGE JUICY. PLACE THE REST OF THE SPICES IN A CONTAINER AND ADD 1 QUART OF COLD WATER,MIX WELL,POUR OVER MEAT AND REALLY MIX THOROUGHLY. PUT through A GRINDER WITH 1/2 INCH HOLES IN THE GRINDER PLATE IN COMBINATION WITH A SAUSAGE STUFFER TUBE. USE SMALL INTESTINE CASINGS AND MAKE THE INDIVIDUAL SAUSAGES ABOUT 10 INCHES LONG EITHER TWISTING OR TYING THE 10 INCH LENGTHS

. HANG ON A RACK AND DRY ABOUT 1 HOUR, HANG IN SMOKER, GRADUALLY BRING TEMPERATURE TO BETWEEN 160 AND 180 DEGREES SMOKING MAY REQUIRE 6 OR 8 HOURS BE PATIENT

APPLY HEAVY SMOKE UNTIL INTERNAL TEMPERATURE OF SAUSAGE IS 152 DEGREES. REMOVE AND PLACE IN ICE WATER UNTIL TEMP DROPS TO 110 DEGREES. HANG SAUSAGE AT ROOM TEMP FOR ABOUT 1 HOUR UNTIL A NICE BLOOM DEVELOPS (COLOUR) COOL OVER NIGHT IN THE FRIG. BEFORE EATING.

HIGHLY SEASONEDEXCELLENT TO SEASON VEGETABLES AND FOR ADDING TO STUFFINGS OF VARIOUS KINDS. DO NOT ALLOW SMOKER TO GET OVER 180 DEGREES SINCE YOU ARE NOT COOKING ,YOU ARE SMOKING. I KEEP THESE SAUSAGES IN OUR DEEP FREEZE ALL THE TIME

 

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