Made up a small batch of pork/alligator andouille.
1 lb of fresh Georgia alligator meat cubed before grinding.
Ground.
Mixed with 2.5 lbs of pork, seasoned and cured.
Stuffing into hog casings.
Linking and ready to smoke.
Ready for a fridge rest.
Overnight rest in fridge. Cut one to check. Looks good, taste good.
Set with close to same lengths.
Tied.
Paper bagged and ready for another fridge rest.
Vac sealed and ready for the freezer.
I gave 3 bags away to friends.