Andouille - BBQ Central

Go Back   BBQ Central > Recipes > Sausage & Cured Meat Recipes
Click Here to Login
Thread Tools Display Modes
Old 11-04-2006, 11:35 AM   #1
Graduate of BBQ Central
jminion's Avatar

Join Date: Jan 2005
Location: Federal Way, WA
Posts: 671

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

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
To get a better piece of chicken you'd have to be a rooster
jminion is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:34 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.