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Was lucky enough to spend the past near 3-weeks camping out, searching and getting an elk in Nevada with a close buddy. Following up from some venison andouille I made a few years ago using the same recipe and, again, with meat obtained from gracious friends, I decided to turn some of the elk trimmings into andouille. Here's a link to the recipe I followed: http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/ I made just a couple alterations to the Nola Cuisine recipe above including cutting the salt back by 33% (still amply salty...YMMV); adding a minced smoked habanero and 2-3T finely ground coffee beans; used 50-50 mix of elk meat and pork shoulder aka Pork Butt. And I added about 1/2-3/4 pound of pure pork belly fat. I did not use pink salt; smoked at 130-ish in the KK over pecan for 2-hours then an additional 90-minutes or so at 165-ish. Although I should have pulled this batch a little sooner and/or shortened both smoke sessions it came out super delicioso!