20 Pounds of Cajun Sausage w/ Q-view

Discussion in 'Sausage' started by cajunsmoke13, Aug 23, 2009.

  1. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Been wanting to make some sausage. Been awhile. Grinded 20 pounds of butts with a 3/8 plate, seasoned with my spices, added instacure. Took no time to grind 20 pounds with this grinder. Resting overnight and will smoke in the morning with pecan and hickory...Will post those pics manana..
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    That is a nice grinder... looks like you are going to have some nice sausage too... [​IMG][​IMG][​IMG]
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now thats some mighty fine looking sausage cajun. Whats in it and what kind of sausage is it?
     
  4. desertlites

    desertlites Master of the Pit OTBS Member

    looks good cajun-nice and spicy I bet.
     
  5. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks great! Nice links man.
     
  6. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Looks awesome. cant wait to hear what you spiced it with and what the final q view looks like.
     
  7. billbo

    billbo Master of the Pit OTBS Member

    That's a honkin' grinder! I'm hungry now!
     
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great nice grinder!!
     
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Very nice grinder my friend, looks like a good time will be had by all. Thanks for sharing.
     
  10. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    very nice looking cajun. nice grinder for sure. makes things very easy with the right equipment!
    I will be doing some of that later in the week.
    I have been kind of lax in posting pics lately as I have been so busy that the time just isnt there. But I promise to post some of my sausage efforts later this week. most likely on Friday.
     
  11. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Nice!!! Very nice! I can't wait to start making my own sausage!!!
     
  12. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Thanks. Well here they are. Smell pretty good. Here is the recipe I use..

    Pork Sausage
    For every 12 pounds of meat (Usually about 9 pounds of lean and 3 pounds of fat) use the following.
    5 Tablespoons of salt
    1 Tablespoon of Black Pepper
    1 Tablespoon of Red Pepper (Cayenne)
    (Increase the Red Pepper to suit your taste. Some double the Red Pepper)

    In addition to the above you may use the following if you like.
    2 Tablespoons of Powdered Sage
    1/4 Teaspoon of Nutmeg
    1/4 Teaspoon of Thyme
     
  13. pantherfan83

    pantherfan83 Smoking Fanatic

    Looks great Cajunsmoke, but you left out the cure from your recipe. That could confuse and/or poison a noob.
     
  14. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Oh sorry...Thought I included it in the original post, added cure. Yep. it's there. Used Instacure, recommended amount for 20 pounds, 4 tsp, level. The original recipe is from the 1920's or so...Guess they didn't use it back then. I don't take any chances
     

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