Picked up about 15 pounds of pig leg and belly. Thought I'd make some andouille.
Cut up half the pork in 1/4" chunks. The other half I ground course. This will result in a sausage with large chunks of un-ground meat and fat.
Mixed it all up with cure #1 and lots of spices. Added a couple cups of sweet vermouth rather than water for a little sweet to balance out the 2 heaping table spoons of cayenne pepper. Powdered milk was added as a binder.
Let it meld overnight then stuffed it into hog casings. Let that develop a pellicle overnight, then threw it all in a smoker and I'm currently cold smoking for around 5-6 hours with cherry and rosemary. Just a hint of rosemary - I had a bunch from when my neighbor trimmed his rosemary bush.
The end product will be split into several groups - freezing one. Dry aging another in fridge, and I'll take a couple of links and hang them up at room temp to see what happens.
This is cured - I would not recommend anyone cold smoke raw pork without curing.
I'll post a final picture after I pull of the smoker this evening.
Thanks for looking.
This is my signature line just so you're not confused.
Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat