Hit a meat sale so I backed up the truck. Bought 110# of pork butts to make a big run of andouille....
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!
6" boning knife for reference:
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...
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...
And I had to sample it!!
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!
6" boning knife for reference:
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...
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...
And I had to sample it!!
Last edited:
