I’ll try anything once. That said, I’ve tried heart and liver…once. Also, geoduck. lol
You ever find that recipe and its just 100% the first time? Yeah, me neither. I found a 100% pork andouille recipe on FB a few years ago. I tried it with an 80/20 venison/pork mix the first time and it was great…but not perfect. IN the last few years I’ve tweaked it a few times. Im getting there…this is excellent and super simple recipe to follow. Tomorrow I’ll try to throw up the recipe when I get to work and have my PC handy.
60 venison, 10 pork fat, 30 ground pork trim. Course ground then fine ground. Mixed by hand until my hands couldnt take the cold any more…(didnt wanna dirty up the mixer for only 7lbs). stuffed in hog casing. Left 36 hours in the fridge then smoked 140-165-185-200 till an IT of 150 and then I killed the smoker and left them sit while I was attending to some other things outside before I could pull them.
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by YooperDog
deanlorensen looking forward to seeing it. End product looks great. We have some of venison in the freezer and I could use some andouille in the freezer.
Andouille is one of my favorite types of sausage - looks great.
This post is deleted!
This is the recipe I tried to follow.
6 lbs lean venison
1 lb Pork Fat
3 lbs Pork Trim (Pork Butt)
4 Tablespoons Salt
4 Tablespoons Coarse Black Pepper
3 teaspoons ground thyme
2 teaspoon Cure #1
5 Tablespoons crushed red pepper
8 Tablespoons minced garlic
1.5 cup ice water
Course grind meat. Add all ingredients and mix by hand. Then grind through fine plate. Stuff into hog casings, link to desired length. Allow 24hours in fridge before smoking. Smoke to 150 internal temp; do not ice bath.
deanlorensen That looks really good!
Verl Congratulations, that is just about as good as it gets. Send some down this way.
OKLHUNTER last edited by
deanlorensen Would a good pork belly work as well as the pork trim and pork fat?
OKLHUNTER It certainly could be used. I would rather buy pork butts or pork trim from my local butcher before I purchased a belly to use. And if I had a belly I would make bacon. I have made several batches of andouille with just ground pork butts at a 70venison/30pork ratio with just a single course grind and had it turn out. Traditional andouille is a very course/minced sausage. However, the extra pork fat and finer grind is much more useable in charcuterie tray or the typical cooking I do. I love replacing ground beef with this in Italian dishes like spaghetti.
Verl Yes its got a cajun heat. Its not hot like just bit into a jalapeno its got that back end after bite heat from the crushed red pepper (you could adjust the crushed red pepper amounts). Being from northern Minnesota the majority of the population are northern European descendants(lots of Scandinavian/polish) so needless to say LOTs of food here is lacking when it comes to flavor. I love to have people eat this because of the layers of flavor, you can see from there facial expressions as they take the first few bites all the different flavors coming through.
deanlorensen come on now, Jalapolenos are not hot now are they?
calldoctoday They can be! I’ve eaten some jalapeno raw and whole while only mildly sweating and I’ve had others that almost burnt my lips!
Jonathon I understand. I was messing with you. Yes, I have some stories to tell regarding Jalapolenos as I got older.