Boo-Yah! Butt sale...... Andouille!!

[JLinza]

That all looks great. Great work, as always

 

[Couyon Cajun]

Hit a meat sale so I backed up the truck. Bought 110# of pork butts to make a big run of andouille....
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I used some of those 52mm x-large hog casings from the Craft Butcher's Pantry. This was my first time using them. I like 'em! Andouille is traditionally pulled through beef middles, but beef middles can get very chewy when cooked down in a gumbo. Not so with hog casings! So this is the best of both worlds! I get the traditional size andouille with an easier to chew casing! Win-win!
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6" boning knife for reference:
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After trimming, I had 55# lean class 1 pork. I pulled aside 15# of the trim and 15# of the back fat. figure 20-22# fat and 8-10# lean trim. 85# of andouille roughly 22-25% fat. I ground the trim and back fat through a #8 plate, then second grind thru a 3mm plate for even distribution throughout the link. Note- for better incorporation, it is best to mix in the phosphates and cure in the 10% water, then add the water to the meat and fat just before mixing for protein extraction. The fluid will help separate the fat particles instead of having them clump together. I ground, then mixed one day, stuffed the next, let sit for 36 hours then smoked...
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Used about 40% cherry chunks and 60% Hickory chinks; along with some Brown sugar on the fire for that signature sweet smoke taste on Andouille...

The cut shot...
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And I had to sample it!!
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How much salt you use for 85 pounds of andouille

 

[indaswamp]

How much salt you use for 85 pounds of andouille

I like 1.4%; which is 540 grams for 85# andouille.