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Old 12-07-2013, 09:23 AM   #7
On the road to being a farker
Join Date: 04-13-08
Location: Vacherie, LA

Just remember that Andouille is better when made with large chunks or grind. A 1/2" grind is good but a 3/4" is better. That is what I use. A lot of the older guys around me still hand chop the meat up into 1" chunks.
From the land of Swamp People, South Louisiana
toddrod is offline   Reply With Quote