====== Cajun Andouille ======
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===== 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
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===== Info =====
  * **Prep:** 4 hours
  * **Cook:** 12 min
  * **Serves:** 4 sausages
  * [[XXX art and science book|Source]]

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===== 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

{{tag>sausagemaking sausage_casings smoked smoking pork_shoulder cajun curing_salt_no1
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