Deeply smoky and packed with garlic and spice, This andouille is perfect for flavoring all your favorite Cajun and southern dishes. #sausage #cajun #pork

Recipe:
2.25kg(5lbs) pork shoulder
34g(5 tsp) plain salt
6g pink cure #1
7.5g(3 tsp) cayenne pepper
7.5g(3 tsp) black pepper
5 cloves fresh garlic
100ml(1/2 cup) water or beer
Optional: 25g(1 Tbsp) achiote paste for color

Salt 1.5%
Cure .25%
Cayenne pepper .33%
Black Pepper .33%
Fresh garlic 1%
Optional: Achiote paste 1%

Casings: https://a.co/d/6VqSt9P

Handheld Thermometer: Chefstemp Pocket Pro
Save big on your next meat thermometer or probe with my code ANDERSON15 at Chefstemp! https://www.chefstemp.com/shop/

Smoker: Smoke Hollow 44" gas smoker

Music:
www.epidemicsound.com