On Do We?

I used an entire #8 pork butt, minus the bone, for my sausage. The pork but was deboned and cut into 2” pieces. Total weight of product was 4102 grams and I used 2% salt (82g), 1% garlic (41g) powder, 1/2% black pepper (20g), 1/4% cayenne pepper (10g), & 7g pink salt. After seasoning the pork, I put it in the freezer to marinate and stiffen up for grinding. I didn’t have a 3/8” plate so I had to grind 1/4”. Then I stuffed the meat into 40-43mm beef casing.
Stuffing beef casings.

I stored the coiled up sausage in the refrigerator for 24hours to dry out the surface and allow the sausage to age a bit.
Coiled up.

The sausage was cold smoked with pecan and hickory chunks for 12 hours between 50-70°F because the ambient temperature outside was between 25-42°F. After cold smoking I moved it to the bottom smoking chamber and finished it off at 145°F for another 12 hours.
Smoke

Here it is fresh out the box…
Sun coil

Cut up for long term storage and sharing.
Portion

Not as chunky as traditional Andouille, but packed with flavor.
Cross Section


The aroma of this sausage reminded me of when my grandfather would gift the family with sausage around Christmas time. It begs to be used in making a big pot of red beans, jambalaya, or gumbo.