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...but I am contemplating using Hickory Smoke powder for a batch of Andouille. Has anyone used it, and do you have any recommendations for the amount to use? Since this is really an experiment for me, it will be a batch that weighs about 2-1/2 pounds. Thanks for any guidance!
I want to make a small batch of Andouille, most likely using the NOLA recipe. I do have Cure #1. However, I only have a 14" WSM to smoke in, and I know I can't get/keep the low temps needed for proper curing. Would it work to just freeze them as fresh sausages and then smoke (at the higher...
I am long in years, and very short in knowledge on this "smoking" thing. My late husband knew far more about it than I, and I wish I had paid more attention to what he was doing. I still have his 35+ year old Little Chief smoker, but recently bought myself a 14.5" WSM, and we are getting...