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.