20 Pounds of Cajun Sausage w/ Q-view

cajunsmoke13

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• Aug 23, 2009

• #1

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..

 

beer-b-q

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• Aug 23, 2009

• #2

That is a nice grinder... looks like you are going to have some nice sausage too...

 

mballi3011

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• Aug 23, 2009

• #3

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

 

desertlites

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• Aug 23, 2009

• #4

looks good cajun-nice and spicy I bet.

 

shooterrick

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• Aug 23, 2009

• #5

Looks great! Nice links man.

 

fourthwind

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• Aug 24, 2009

• #6

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

 

billbo

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• Aug 24, 2009

• #7

That's a honkin' grinder! I'm hungry now!

 

pineywoods

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• Aug 24, 2009

• #8

Looks great nice grinder!!

 

richoso1

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• Aug 24, 2009

• #9

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

 

uncle_lar

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• Aug 24, 2009

• #10

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.

 

bigtrain74

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• Aug 24, 2009

• #11

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

 

cajunsmoke13

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• Aug 24, 2009

• #12

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

 

pantherfan83

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• Aug 25, 2009

• #13

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

 

cajunsmoke13

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• Aug 25, 2009

• #14

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