CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
I intend to make a small batch of a new andouille recipe which will be cold smoked (180 F) to an internal of 150 F. I have a couple slabs of spares I intend to try a cherry based rub on and offer some cherry-chipotle sauce on the side. We will be prepping a Bresaola for curing.