Caught dead pig butts on sale at Winn Dixie for .79 a pound. Got industrious yesterday and turned 2 of them into Andouille Sausage. Now have it hung up in Fred the mobile Smokehouse burning a combo of pecan, oak, and Genuine Texas Mesquite BBQ Wood. Figger on letting it go about 8 hrs or therabouts at 180 degrees. Is a brand new recipe which I just invented yesterday. Anybody who uses this recipe needs to send me just five bucks. Cut meat to fit the grinder and coat with the dry milk. Add all spices to the water, mix and chill. Add spiced water to the meat and dry milk mixing well. Grind through coarse plate and mix well again. Stuff into medium hog casings making 12 to 14 inch links. Let rest uncovered in refrigerator for 24 hours turning occasionally. Next day hang and smoke heavy at 180 degrees (6-8 hours) to 155 internal. bigwheel Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@blueplanet.net> on Nov 14, 1999,
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