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Bigwheel's Genuine Andouille

Posted By: Joe Ames
Date: Wednesday, May 10, 2000 at 5:29 p.m.

Thanks to Jeff Wheeler

Bigwheel's Genuine Coonass Andouille

13 lbs. Boston Butt
1 cup fresh minced garlic (from the jar)
1/2 cup coarse black pepper
2 T. granulated garlic
2 T. onion powder
4 T. salt
1 T. MSG
1 T. Tender Quick
3 T. dried parsley flakes
4 T. cayenne pepper
2 T. ground Thyme
1 bottle Shiner Bock Beer
1 pair of well cleaned Raccoon hindquarters (optional)

Combine all spices with beer and water to equal 1 1/2 quarts of liquid.
Chill the spiced liquid while you cut and debone the meat to fit the
grinder. Add liquid to meat mixing well. Run meat through coarse grinder
plate and mix it up again. Stuff into medium hog guts and tie into one foot
links. Allow links to rest uncovered in the ice box overnight shuffling
occasionally so all links get some air. Next day smoke heavy at 175 degrees
with oak, pecan, and mesquite to internal temp of 155.


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