This is my take of an American sausage made as a dry cured product. The heat seems to come in two distinct stages with the taste of thyme in between with a faint garlic / smoke finish. It has a pretty face.
Dry Cured Andouille Sausage
Pork diced 3/8" 325 g
Back fat diced 1/8" 280 g
Pork shoulder (lean) 795 g
Salt 32.2 g
Cure # 2 3.5 g
Dextrose 2.8 g
Sugar 4.2 g
Thyme 1.8 g
Cayenne 4 g
Red pepper flake 3.4 g
Garlic powder 8.4 g
Black pepper 13 g
F-LC 0.4 g
Ground once through course plate, mixed with seasonings, diced meat and diced fat then stuffed into 76 mm synthetic.
Cold smoked twice for eight hours.
pH = 5.15 at 44 hrs.
10/19 1382 g
10/30. 1132 g. 18.1 %. 46F/64 %
11/6. 1045 g. 24.4 %
11/14. 975 g. 29.5 %
11/21. 929 g. 32.8 %
11/27. 900 g. 34.9 %. 46F/66 %
12/3. 872 g. 36.9 %
Sliced
Face time