I got this andouille recipe from one of the recipe links
6-lbs ground pork
3-1/3-tbsp finely minced garlic
2-tbsp salt
1-tsp freshly ground black pepper
1-tsp cayenne
1-tsp chili powder
1/8-tsp mace
1/8-tsp allspice
1/2-tsp dried thyme
1-tbsp paprika
1/4-tsp ground bay leaf
1/4-tsp sage
3-tbsp liquid smoke
1-cup cold red wine
But I would like to smoke it rather than have it fresh. So first I assume the liquid smoke can be dropped from the mix. Then for the cure, I have tenderquick, would I just add the 1tbs per lb of TQ as the package says, or do I need to cut out that 2tbs of salt in the recipe to make sure I’m not over salting? Thanks guys.
6-lbs ground pork
3-1/3-tbsp finely minced garlic
2-tbsp salt
1-tsp freshly ground black pepper
1-tsp cayenne
1-tsp chili powder
1/8-tsp mace
1/8-tsp allspice
1/2-tsp dried thyme
1-tbsp paprika
1/4-tsp ground bay leaf
1/4-tsp sage
3-tbsp liquid smoke
1-cup cold red wine
But I would like to smoke it rather than have it fresh. So first I assume the liquid smoke can be dropped from the mix. Then for the cure, I have tenderquick, would I just add the 1tbs per lb of TQ as the package says, or do I need to cut out that 2tbs of salt in the recipe to make sure I’m not over salting? Thanks guys.