First off, I am Gavin Guidry from southwest Louisiana. I am 18 about to turn 19 . I have a 10 pd. stuffer and a small electric grinder.I have a 4x4 smoke house thats 12 feet tall and holds 150-200 pds. plus 15-20 pds of tasso. Though my equipment is small i produce an average of 200-300 pds of green,smoked sausage a month. I have been in the buisness since i was 16 but i Just started making my own sausage Christmas2011. My recipe is very secret because it is so good. My recipe has beaten the local favorite in a blind taste test. My sausage is all about flavor flavor flavor. Though i cant give no recipes . i will give the best advice i can from a Cajun standpoint.
Last edited: