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60# Batch Wild/Domestic Hog Cajun Smoke Sausage...

indaswamp

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As expected-the meat from that big ole wild hog sow has no off flavor/taste at all! One of the cleanest wild hogs I have gotten. The fat is not good for salami, but it makes excellent fresh and smoke sausages. I've made brats, Italian, and smoke sausage with it. All great! The bacon was real good too, but it is long gone.
 

indaswamp

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One thing I started doing was taking the TSPP and cure#1 and dissolve that in 4 cups of water. You must dissolve the TSPP first in 100*F water because it does not dissolve easily in cold water. Then add a little ice to cool, then add the cure #1 and stir until it dissolves. I use the remaining added water I will add to the sausage to hydrate the milk powder and whisk that good so all the powder dissolves. Then I pour the STPP and cure#1 in that milk slurry and whisk it in good. It gets real thick and gooey. I pour that into the sausage paste and mix it in good to extract proteins. Very good bind doing it this way...I'm talking commercial quality bind. Tight.
 
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indaswamp

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Might just "borrow" that idea for my wurst. 🍻
I don't really notice a difference in the color. Looks the same. But I did notice that the meat turned that grey color faster after stuffing indicating the cure is working...
 

indaswamp

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Oh yeah!
60# !
I feel king when I make a 6# batch

Does all Cajun sausage use cure #1?
I only make fresh meaning no curing salt
Well...I had 172# of wild hog after last season. This is the last of it though. The smoke sausage is great at the deer camp for quick hot meals and lunches....Cajun Smoke sausage on a hot dog bun is the bomb!

No, cajun fresh sausage does not use cure #1.
 

indaswamp

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Pic. of the color after blooming...
IMG_20220921_192823.jpg
 

Fueling Around

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The smoke sausage is great at the deer camp for quick hot meals and lunches....Cajun Smoke sausage on a hot dog bun is the bomb!

No, cajun fresh sausage does not use cure #1.
Sorry, screwed up the reply.
My breakfast brats are ground pork with cooked egg and cheese stuffed in hog casing.
They reheat nicely in microwave or on a hot surface of the tractor engine. Serve in a hot dog bun.
Would love to meld Germanic and Cajun.
 
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indaswamp

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Sorry, screwed up the reply.
My breakfast brats are ground pork with cooked egg and cheese stuffed in hog casing.
They reheat nicely in microwave or on a hot surface of the tractor engine. Serve in a hot dog bun.
Would love to meld Germanic and Cajun.
That's the thing about Louisiana Culture...it is a melting pot. Plenty of German influence here. Our Andouille is of German and French influence. Most peope outside of Louisiana confuse our cuisine to be hot, but that is not the case. It has depths of flavor layered onto the dish in every way imaginable. And "spicy" does not necessarily mean "hot", though heat level is one component-there are many other flavors.
 

DRKsmoking

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Great looking sausage

Do you make your own cajun mustard, or is it store bought. Sounds interesting
as I am make mustards today. Just wondering on spices in yours.

David
 

indaswamp

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Great looking sausage

Do you make your own cajun mustard, or is it store bought. Sounds interesting
as I am make mustards today. Just wondering on spices in yours.

David
Friend of mine made that batch. I do not have his recipe. It is good though!
 
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