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    Smoked Cajun Pork Sausage from Pine Prairie Louisiana

    Thanks for the pics. That is pretty much what I see with mine.
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    Smoked Cajun Pork Sausage from Pine Prairie Louisiana

    Nice! The guy who owned and ran the grocrery but unfortunately passed away a while back was JR Guillory and was related to my Grandfather (Arcille Guillory) who lived a few miles south down veterans hiway. I've never known JR or his family.
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    Smoked Cajun Pork Sausage from Pine Prairie Louisiana

    The exterior is a nice mahogany brown and the interior is a very light pink. My original color description for the interior was tan but was a poor choice of color description. I confirmed with Guillorys grocery back when they gave me the sausage recipe that they only use oak but maybe they do...
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    Smoked Cajun Pork Sausage from Pine Prairie Louisiana

    I always mix the batch and stuff right afterwards and leave the links open to air in the fridge overnight. Smoke the next morning.
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    Smoked Cajun Pork Sausage from Pine Prairie Louisiana

    After posting my last post, I located a chart somewhere on this site and it shows a descending ratio as we go up in weight which seems to be closer to what you are showing at 1.14g/lb. I'll definitely back it off to adjust to that as I sure don't want to use any more than necessary. You...
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    Smoked Cajun Pork Sausage from Pine Prairie Louisiana

    Shouldn't be a "pale grey brown" color but a nice pink-red one. That color is actually pretty easy to achieve if you're doing it right. Are you are allowing enough time for curing? From here, how much cure are you using? With any luck that is the flavor your i... PS That Teets stuff looks like a...
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    Smoked Cajun Pork Sausage from Pine Prairie Louisiana

    Your exterior color looks spot on to Guillorys and Teets. From memory, the sausage from Guillorys looked to have hit in the neighborhood of 135 or so degrees final temp. After reconsidering how intense the reddish-brown internal meat color is from both stores, more red than brown, it makes me...
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    Smoked Cajun Pork Sausage from Pine Prairie Louisiana

    Yes it does. It's not a hot smoked sausage. Here's a shot of the same product at Teets Teets pork sausage
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    Smoked Cajun Pork Sausage from Pine Prairie Louisiana

    Definitely a possibility but I don't think the difference in wood would bring about the large difference in taste I found. I think there has to be something in how they are creating the smoke.
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    Smoked Cajun Pork Sausage from Pine Prairie Louisiana

    I've been attempting to replicate a smoked pork sausage that my mother and grandmother used to buy from Guillorys Grocery in Pine Prairie LA. I was able to enjoy it every time we visited my grandmother in Ville Platte from the 1960's through the mid 70s. I was able to get the very basic recipe...
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    Gas Burner Fired Offset

    Thanks for the welcomes! For now, its just 1/2" cement board (hardie board). I want to find some 1" fire brick at a decent price to replace it in the near future. I don't think the Hardie board is going to handle the high temps in the firebox very long.
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    Gas Burner Fired Offset

    Hello all. New to smokingmeatforums. Glad to find your site and to become a member. Looks like lots of great information and meat smoking intel! I've been modifying my too-small Oklahoma Joe offset in stages for the last few months to allow gas burner assist to the firebox. My reason for making...
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