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20 Pounds of Cajun Sausage w/ Q-view

post #1 of 14
8/23/09 at 7:47pm
Thread Starter 
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..









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post #2 of 14
8/23/09 at 8:07pm
That is a nice grinder... looks like you are going to have some nice sausage too... PDT_Armataz_01_34.gifPDT_Armataz_01_34.gifPDT_Armataz_01_34.gif
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post #3 of 14
8/23/09 at 8:09pm
Now thats some mighty fine looking sausage cajun. Whats in it and what kind of sausage is it?
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post #4 of 14
8/23/09 at 8:22pm
looks good cajun-nice and spicy I bet.
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post #5 of 14
8/23/09 at 9:24pm
Looks great! Nice links man.
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post #6 of 14
8/23/09 at 10:13pm
Looks awesome. cant wait to hear what you spiced it with and what the final q view looks like.
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post #7 of 14
8/23/09 at 11:08pm
That's a honkin' grinder! I'm hungry now!
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post #8 of 14
8/23/09 at 11:43pm
Looks great nice grinder!!
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post #9 of 14
8/24/09 at 8:17am
Very nice grinder my friend, looks like a good time will be had by all. Thanks for sharing.
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post #10 of 14
8/24/09 at 11:22am
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.
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post #11 of 14
8/24/09 at 12:14pm
Nice!!! Very nice! I can't wait to start making my own sausage!!!
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post #12 of 14
8/24/09 at 3:04pm
Thread Starter 
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



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post #13 of 14
8/24/09 at 10:15pm
Looks great Cajunsmoke, but you left out the cure from your recipe. That could confuse and/or poison a noob.
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post #14 of 14
8/24/09 at 10:23pm
Thread Starter 
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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