On the spread sheet the Andouille has Cure listed twice and without the notation "If smoked". Question is if not smoking the andoullie do I add the cure? and is the cure 2X a mistake?
FYI, the jal & cheese makes an awesome Summer Sausage!
If you're smoking it, in needs the cure. If you're just stuffing and freezing it doesn't. I've been making his andoullie recipe for about 3or4 years and it's awesome! On the 2 time cure listing, one cure says 0% so I ignore it and use the bottom cure listing.
Travis, I'm wanting to make some garlic and black pepper smoked sausage, do you happen to have a recipe for that. I looked on the net but all your other recipes are awesome so we wanted to check with you first. Thanks bud
Use the original recipe and add the same amount of fresh garlic as well as the garlic powder that's in the recipe. That should give you a good rounded garlic sausage
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