Pork and/or Alligator Andouille Sausage

Ingredients:

• For plain pork andouille sausage
• 5 lbs. pork
• 2 tb Kosher salt
• 3 tb crushed red pepper flakes
• 2 tb coarse ground black pepper
• 2 tsp. ground thyme
• 5 tb minced fresh garlic
• 1 level tsp. pink curing salt
• 1 cup ice water (I've used chianti wine too)
• For pork and alligator andouille sausage, follow the above recipe, but use 1/3 pork & 2/3 alligator meat
  

Directions:

1. Chop or grind the meat into about 1/4" chunks. Mix the spices & cure with the water then mix with the meat.
2. Stuff in hog or beef casings then hang to dry the casings. (I hang mine in front of a box fan to dry them faster.)
3. Smoke over pecan or oak at about 165° for about 4-5 hrs.