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Andouille Smoke

 
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auto
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Joined: 23 Feb 2006
Posts: 60
Location: Dallas, Republic of Texas

PostPosted: Mon Jan 15 07 10:36 am    Post subject: Andouille Smoke Reply with quote

This was the second batch and was a recipe that I concocted after the first batch. What I learned from the first batch, too dry, too salty.

Smoked for about 6.5 hours at 175.

3lbs of Pork Butt
3lbs of Duck & Goose Breast
2 TBSP of Coarse or Cracked Black Pepper
2 TBSP of Salt
2 TBSP of Cayenne
1/2 cup of Chopped Garlic
1 TSP of File
1/3 c of dry nonfat milk
1/2 c of water

Will put pics up later
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texanx5
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Joined: 26 Feb 2007
Posts: 301
Location: Zachary, LA

PostPosted: Fri Mar 02 07 5:36 am    Post subject: Reply with quote

How did it come out? Where are the photo's? Soon as I get my new smoker I'm wanting to make some for unable to find it in AL.
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Lewis & Herschel
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Joined: 02 Jul 2006
Posts: 757
Location: Smyrna, TN

PostPosted: Thu Mar 15 07 10:02 pm    Post subject: Re: Andouille Smoke Reply with quote

auto wrote:
This was the second batch and was a recipe that I concocted after the first batch. What I learned from the first batch, too dry, too salty.

Smoked for about 6.5 hours at 175.

3lbs of Pork Butt
3lbs of Duck & Goose Breast
2 TBSP of Coarse or Cracked Black Pepper
2 TBSP of Salt
2 TBSP of Cayenne
1/2 cup of Chopped Garlic
1 TSP of File
1/3 c of dry nonfat milk
1/2 c of water

Will put pics up later


If it is too dry, you need to add more pork fat. I do not think a pork butt alone is going to get you to the amount of fat you need for moist sausage, especially with their being poultry in it.

I learned this by making my own venison link sausage. It kept coming out dry until I really put the pork fat in it to offset the leaness of the venison.
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