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OT:My Homemade Andouille

lkapigian
lkapigian Posts: 10,708
edited July 2017 in Off Topic

Want to make Jambalaya this week so I am starting with Homemade Andouille- 

x 3 on the items below

5 lbs pork shoulder (butt) about 75-80% lean. Add pork fat if necessary.
10 tablespoons crushed and chopped fresh garlic
3 tablespoons medium grind black pepper
3 tablespoons kosher salt
1 tablespoon cajun seasoning
4 teaspoons crushed red pepper flakes
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 cup ice water
1 teaspoon Prague powder or Instacure #1


Started with 15 pounds of boneless butt


Cut and ready for seasoning and cure


Let cure in the fridge for 24 Hours



Bought a 3/4" die for this

Happy with the 3/4" Grind Let cure another 24 hours after the grind

ready for the LEM ( love the motorized stuffer )



Drying in the Fridge- Going for smoke tonight after work

Visalia, Ca @lkapigian
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