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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Cold-Smoked Andouille Recipe

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This recipe for Cold-Smoked Andouille is from Ken's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For 10 Pounds


10 lbs Pork shoulder

OR

5 lbs Wild meat
+
5 lbs Pork shoulder

2 lbs Chopped onion
¼ cup Minced garlic
3 tbsp Cayenne
6 tbsp Coarse salt
2 tsp Cure No. 1
1 tsp Thyme
1½ tsp Mace
¼ tsp Ground Cloves
1½ tsp Allspice
1½ 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. Refrigerate 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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