Bigwheel's Genuine Coonass Andouille
13 lbs. Boston Butt
1 cup fresh minced garlic (from the jar)
1/2 cup coarse black pepper
2 T. garlic powder
2 T. onion powder
5 T. salt
1 T. MSG
1 T. Tender Quick
3 T. dried parsley flakes
4 T. cayenne pepper
3 T. ground Thyme
1 bottle Shiner Bock Beer
1 pair of well cleaned Raccoon hindquarters (optional)
water
Combine all spices with beer and water to equal 1 1/2 quarts of liquid. Chill the spiced liquid while you cut and debone the meat to fit the grinder. Add liquid to meat mixing well. Run meat through coarse grinder plate and mix it up again. Stuff into medium hog guts and tie into one foot links. Allow links to rest uncovered in the ice box overnight shuffling occasionally so all links get some air. Next day smoke heavy at 175 degrees with oak, pecan, and mesquite to internal temp of 155.
bigwheel
13 lbs. Boston Butt
1 cup fresh minced garlic (from the jar)
1/2 cup coarse black pepper
2 T. garlic powder
2 T. onion powder
5 T. salt
1 T. MSG
1 T. Tender Quick
3 T. dried parsley flakes
4 T. cayenne pepper
3 T. ground Thyme
1 bottle Shiner Bock Beer
1 pair of well cleaned Raccoon hindquarters (optional)
water
Combine all spices with beer and water to equal 1 1/2 quarts of liquid. Chill the spiced liquid while you cut and debone the meat to fit the grinder. Add liquid to meat mixing well. Run meat through coarse grinder plate and mix it up again. Stuff into medium hog guts and tie into one foot links. Allow links to rest uncovered in the ice box overnight shuffling occasionally so all links get some air. Next day smoke heavy at 175 degrees with oak, pecan, and mesquite to internal temp of 155.
bigwheel
