Listen, unless you've been to Louisiana, you've never had andouille. And it's pronounced "On-dew-e".
Why it works:
Beef Casing, and Pecan smoked
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Equipment:
Sausage filler
Cotton Truss
Large Dye
Ingredients:
Beef Casing
Bone In Boston Butt
Pecan wood
Salt, Black Pepper, Garlic , Cayenne Pepper (Less is more)
Instructions:
Trim back fat off of Pork Shoulder, Trim bone out
Smoke for 8-14 hours, at low smoke temp, not hot to the touch, 150 degrees.
Plating Instructions
Tasting Journal
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