@processhead I enjoy me some lamb t-bones, lamb lollipops and then there is a little cafe in a really small town. They raise their own lambs for the sliders they make in the cafe. Boy howdy they are really good, you can tell it’s not beef but you can’t tell oh thats lamb.

@benjamminn If it’s already in it I wouldn’t think you would need more?

Agreed, back the blue! And I have so many bags of cure because I’ve had a bucket of isntacure for a while and I’m using that first before the bags included. The bucket makes it nice to make smaller batches and just reseal. Also makes it nice when I want to convert fresh into cured!

Well I wound up ramping up 10 degrees and it broke and hit 160. I think your correct that the casings hardened and prevented the heat from exchanging. Still taste amazing too. We used turkey and chicken with cold phosphate to increase moisture. It is seriously some of the best andouille I have had. Thanks for the help

@Benjamminn I have never used turkey skin in a brat so I am not sure how that will go, I have a feeling even grinding it through a 1/8 plate is going to leave you with some shredds of it, but like I said, I have never done it so I can’t say for sure. As far as fat content with 55% Lean and 45% having about 30% fat content you will be on the lighter side of what I would recommend but if you use carrot fiber and cold phosphate you should be all good!