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Cold-Smoked Andouille Recipe

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This recipe for Cold-Smoked Andouille, by , is from Ken's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ken Albrecht

Category:
Category:

Ingredients:  
Ingredients:  
For 10 Pounds


10 lbs Pork shoulder

OR

5 lbs Wild meat
+
5 lbs Pork shoulder

2 lbs Chopped onion
cup Minced garlic
3 tbsp Cayenne
6 tbsp Coarse salt
2 tsp Cure No. 1
1 tsp Thyme
1 tsp Mace
tsp Ground Cloves
1 tsp Allspice
1 tsp Marjoram
1 cup Dry milk powder
1 cup White wine

Directions:
Directions:
Grind meat and onions through a 3/16" plate.

Add all remaining ingredients and mix well. Refrigerat3e for 4-8 hours, then stuff into hog casings. Refrigerate overnight. Cold smoke for 4-6 hours. Hang to dry for 2-3 days. Wrap and freeze.

 

 

 

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