Cajun Andouille Sausage

Cajun Andouille Sausage
Cured and Smoked

Yield : 10 lbs of bulk forcemeat
(2 days preparation)

Ingredients:

10 Lbs boneless pork butts ( 25% fat contents) or 8 lbs lean pork butts and 2 lbs fat back
8 tbs salt
2 tbs dry thyme
1 cup fresh garlic ,finely chopped
½ cup cracked black peppercorn
2 tbs cayenne pepper
2 cups iced water ( for spice slurry)
1 tsp Prague #1

Procedures

Ist day:
1 - grind pork butt and fat on a ¼ “ plate over iced SS mixing bowl
2 - add spice slurry and mix well until elastic.
3 - stuff into beef middles or beef rounds
4 - air dry overnight in sausage curing room on smoke sticks

Next day :
5 - smoke for 4 hours until internal temp of 152.
6 - rinse , then let rest( bloom) at room temp for 2 hours
7 - chill overnight before use