Andouille - BBQ Central

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Old 11-04-2006, 10:35 AM   #1
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Location: Federal Way, WA
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Andouille

13 pounds Pork Butt
1 cup fresh minced garlic
½ cup coarse black pepper
2 Tbsp garlic granulated
2 Tbsp onion granulated
3 Tbsp salt Kosher
1 Tbsp MSG
1 Tbsp Tender Quick
3 Tbsp dried parsley flakes
4 Tbsp ground Thyme
1 bottle beer
water

Combine all spices with the beer and water to equal 1 1/s quarts liquid. Chill the spiced liquid while you cut and bone the meat to fit grinder. Add liquid to meat mixing well. Run meat through coarse grinder plate and mix well again. Stuff into medium hog guts and tie into 1 foot links. Allow the links to air dry overnight in refrigertator Next day smoke heavy at 175º with oak, pecan and mesquite to an internal temp of 155º
Inspired by Bigwheel
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