Andouille

Will have pictures. First Andouille today. In smoker right now. Looks good. Recipe:incinc

7.5 Lb Pork Soulder (Picnic this time)
3/4 Lb Pork fat (jowl this time)
3/4 cup chopped garlic
1/3 cup coarse ground black pepper
3 TBSP cayenne
1.5 TBSP dry Thyme
6 TBSP Kosher Salt
1 t. Mace
1 t. Allspice.
Coarse grind partially frozen meat and fat, keeping as cold as possible. Mix in remaining. Stuff in 38- 42mm natural casings. Tie into 12 inch lengths with knots at both ends. Smoke until 165 internal temp.