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  1. kajun58

    Boudin weekend

    The prep Meat,rice,trinity fresh green onions and seasoning all mixed & ready for stuffer. Fresh & Smoked with pecan I like the smoked better. Then again I like everything smoked,ha
  2. kajun58

    Pork Loin & Ribs

    Before and after pics of my Pork Loin & Ribs. Good golly miss Molly they are great. Filleted loin then stuffed with diced onions,colored bell pepper,garlic & crushed pineapples, smoked with hickory / apple at 240. When IT reached 150 I then painted on molasses then pulled out at 155 and let...
  3. kajun58

    Beef Sticks first time

    Did 5 lbs 80/20 ground chuck beef sticks for the first time with cherry woodchips. After cool down to room temp I put them in oven on 350 for 10 minutes so casing would tighten up around meat to get that snap.Not to shabby. Happy smokin!
  4. kajun58

    Cajun Andullie Sausage

    About ready to take out. Chicken & Sausage Gumbo a few days later. Ces't Bon.
  5. kajun58

    New member

    Just got into smoking meats about a year ago. Love the Cajun stuff since I'm from the heart of Cajun Country. Been living in Dalls, Tx. for the past 21 years and really miss the food I was raised on (Boudin / Smoke Sausage / Tasso) so I decided to do it up myself and pretty impressed with the...
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