chasm907 Andoullie is one of the things we still have to do. We have done it twice, the first time was 2 years ago and I messed something up and the second time the entire video was out of focus. If you are looking specifically for recipes then I would suggest going to https://meatgistics.waltonsinc.com/category/16/how-to-make-meat-recipes The search function in the upper right hand can be helpful too, a good tip is to start typing in there and then hit the 3 gears that appear, then you will have lots more search options!
For a recipe though try this:
Andouille Seasoning and cure (if you are smoking it)
I’d consider adding a binder like Super Bind or Carrot Fiber
4 lb 85% lean beef
4 lb 80% lean pork
2 lb pork trim
1 lb shrimp (optional but I like it)
2 lb of cold water
Grind beef 3 times finishing with a 1/8 plate
Pork through a 3/16 plate once
Mix the beef with 1/2 water and cure and all the seasoning. Mix for 4 minutes then add the pork and rest of the water and mix for 4 more minutes or until you have good protein extraction.
Stuff into casings of your choice.
120° for 30 minutes no smoke
130° for 30 minutes no smoke
140° for 30 minutes start adding smoke
150° for 30 minutes continue with smoke
170° for until internal temp is 160°
If you have a way to increase humidity I would recommend it. You can check out Advanced Thermal Processing where I used regular automotive sponges to drastically increase the humidity in my smoker!