First Attempt at Making Andouille

Gumbo season will be here before we know it so I figured it was time to try my hand at andouille. I know it's traditionally cased in beef middles but had pork casings on hand so used those.

Recipe:
Course ground pork butt with the fat cap and most of excess fat trimmed, I also had a 1/2 pork loin I needed to clear out the freezer so threw that in. Used my 3/4” grinder plate for a nice course grind.
1.35% salt
.3% cayenne pepper
.3% course black pepper(will probably bump that to .6% next time)
.6% garlic(used fresh garlic, will probably bump this a little next time too)
1tsp pink curing salt per 5lb

Let it hang for ~24 hours, cold smoked at 80-100 for about 5-6 hours, then hot smoked at ~180ish for several hours until it reached 165 internally. Let it rest in the fridge overnight then vacuum packed and used some in a big pot of red beans.

Overall, it's pretty damn solid, has a much heavier smoke flavor than any of the stuff I've been able to get in Scott recently. Spice level is good, heat is good, next time I'll probably add more garlic and more black pepper.