Smoked Andouille Sausage

• 5 lb. pork butt

• 1 tsp. cayenne pepper

• 1 Tbs. paprika

• ¼+ C garlic, chopped

• 1/8 C black pepper, fresh ground

• 3 Tbs. salt

• 2 tsp. fresh thyme leaves, chopped

• 1 tsp. crushed red pepper

• Insta-cure #1 per weight of meat

• 1/2 C ice water

• 1/8 C non-fat powdered milk

Chop half of meat into 1/4” pieces and grind other half with a coarse grinding plate. Mix with powdered milk.

Combine paprika, garlic, black pepper, salt, thyme leaves, red pepper, curing salt and ice water in a bowl. Toss mixture with meat.

Stuff meat mixture into prepared casings.

Hang uncovered in refrigerator overnight to allow casings to dry.

Smoke with pecan wood at 130ºF for 2 hours, then increase heat to 165ºF for an additional 2 1/2 hours, refreshing wood chips as needed.

Remove when internal temperature reads 155ºF and spray with cold water. Hang at room temperature in front of fan for 1 hour then refrigerate overnight, uncovered.

Portion and store in vacuum sealed packages in freezer.