Stuffed and linked
into the smoker
almost done
ready to eat and package.
the recipe
Andouille -
5 pounds pork butt
1/2 pound pork fat
1/2 cup chopped garlic
1/4 cup cracked black pepper
1 tablespoons cayenne pepper
1 tablespoon chili flakes
1 tablespoon dry thyme
4 tablespoons salt
hog casings)
Grind meat, add spices, mix thoroughly, stuff into hog cases, link, put in smoker @120f (no smoke) for a couple of hours, increase temp to 170 and smoke until internal of 150 F, let cool , place in the fridge overnight, package.
