docsCajun Andouille
Ingredients
- 2lb pork shoulder
- 2 tsp dried thyme
- 2 tsp garlic powder
- 2 tsp cayenne pepper
- 2 tsp black pepper
- 1 tsp hot pepper flakes
- 1 tsp kosher salt
- 1 tsp dried marjoram
- 1/2 tsp curing salt #1
- 1/4 cup water
- hog casings
Directions
- Chill and cut into pieces, put through grinder on coarse
- Add spices, mix until distributed. Add water and mix 90s kitchenaid 4 or until it holds together
- Taste by frying in a pan
- Put into hog casings. Let dry at room temp for 30 minutes until they feel slightly tacky.
- Meanwhile, prepare fire in your smoker. SMoke at 170-180F for about 3 hours or until meat thermometer reads 150F. Let cool, then refridgerate
recipes/meat/cajun_andouille.txt · Last modified: 2024/01/07 13:33 (external edit)