Cajun, Cajun Hot, Hammy Sticks, Breakfast Links!

Discussion in 'Sausage' started by foamheart, Nov 2, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Holy Moly what a smorgasboard!!

    First I would like to say, this will be my last time making sausage till I buy an electric sausage grinder! I had some new things to experiment with so maybe I can let everyone know how bad I screwed it up! LOL

    Ok, I ground up 15 pounds bought at 1.77/lb. Did I mention I am going to have an electric before I do this again?

    5lbs Cajun Smoked

    5lbs Hot Cajun Smoked

    3lbs Pop's breakfast links

    2lbs Hammy sticks (my first try at sticks)

    Cajun Sausage

    5 lb.      Ground Pork (70/30)

    5 Tbsp. Cajun Veron's Sausage Mix

    1 Tbsp Powdered Garlic

    2.5 t.    Amephos

    1/4 C   Dextrose

    1/2 C   Branch Water

    I course ground sausage, I medium ground sausage, I mixed the ingredients in the water and squished it into that COLD ground meat and into a the 5# LEM w/ the 3/4" tube loaded with 26MM casing which had been washed, rinsed, inspected and allowed to rest in fresh water for 24+ hours.

    Twisted and into the reefer.

    Cajun Hot Smoked Sausage

    Same as above but add 1Tbsp Red Pepper Flakes and 1 teaspoon of ground cayenne (from the little plants that showed up in the concrete by the smokers) LOL.

    Twisted and in the reefer also!

    Damn I am good!! Not a single blow out!

    Next the stix, I have been wanting to try them for awhile but I have not used collegen casings yet. So I decided to try some with sheep casing, I think they are like 19MM?

    I hope they dry out enough to be able to work with stix.

    I need to learn collegen because sheep are dang expensive, they are a pain to wash and check for leakeds and a bigger pain to load on the stuffing tube. AND they break so easy!

    My formula for my first attempt

    Hammy Stix

    2lb. Pork (70/30) Course ground and then fine ground

    1/2 tsp Cure #1

    2 Tbsp Light Brown Sugar

    1 tsp Salt

    1 Tbsp Garlic Powder

    1 Tbsp Onion Powder

    1 tsp basil

    1 tsp honey

    1 tsp Amephos

    1 tsp Mustard Seeds

    EDIT:: I did add a large cap of Maple extract, wanted to be exact!

    I am not sure how the Amephos will work witrh stix, holding the moisture instead of allowing the to dry out. I am hoping I am on to something good though. But we will see. AND in sheep casings too!

    Last but not least...... Pop's breakfast links! I learned that if I expected to get any of these out the freezer for later consumption, I better put them in the freezer in the house and not any of those in the garage!

    Nothing really to see, 2 lb. pork ground with 2 tbsp of Pops fantastic and simple breakfast sausage spice. Some things just can't be improved upon. Loaded in sheep casing and twisted.

    You ask what that smaller group is, well it appears to be about 1 pound. That sausage spice of Pop's which can't be improved upon, got a little red pepper flake and a pinch of ground cayenne.

    Thats my story so far. I was in a bind, I ran out of sausage and actually bought a pkg of hillshire farms keilbasa just in case I HAD to use some sausage in something.

    Will get more pictures when the smoking begins! Not the Pops breakfsat links .... the other stuff.
    Last edited: Nov 3, 2014
    disco, kesmc27 and welshrarebit like this.
  2. Looks great, Kevin!

  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    That qualifies for "Better Homes and Gardens" ....

    Last edited: Nov 2, 2014
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  5. Nice job. Looks like you have the twisting down. Don't be afraid of the collegen casings, I have more blow outs with natural and you are right the washing and putting on the tube bites.
  6. woodcutter

    woodcutter Master of the Pit OTBS Member

    I can't wait too see to how everything turns out. All the links look meticulous! Last year on cyber Monday, I saved about 20% on my LEM and it is only 3 weeks away.
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir, I apprceiate it.
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir
    Like I said, its going, I just have gotten where I procrastinate so bad for some reason. I never did before.  But it is going to happen and soon!

    Oh and I have a spray can of foof grade lubricate I got with the sausage stuffer, I think it was you who recommended it.
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Sir!

    I have just not had opportunity yet to try any. I will soon.
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Its going to be good, the neighbors Rotweillier has already come over checking it out. LOL I hope. I don't need to grind bone but..... I would to have more power than I need, they tend to last longer that way. And thanks for the suggestion.
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking pile of sausages Kevin! Wish I had some more time on my hands to get more into the sausage making!
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    OK so an hours into smoking.

    Preheated to 275, lit a pecan and cherry mixture on the pellet tray.

    Filled the Chip tray with pecan shells!

    Threw open the top vent, and left the door on latch and dewatered for the first hour.

    Going to have to improvise some type of hanger for that top tack.
    Last edited: Nov 2, 2014
  13. darwin101

    darwin101 Meat Mopper

    Nice looking links Mr Foam!  I'll bring the beer, what time do we eat?  [​IMG]
  14. All looks really good Foam, after all that grinding I bet you have forearms like Popeye.LOL

    Nice job on twisting those links too. Can't wait to hear how well you liked them all.

    [​IMG]  [​IMG]
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    OK, and update.

    3 hours into the smoke, sausages are at 125 IT, smoker now at 175.

    Stix are showing nice color, and that smoke flavor is driving the contractor and his crew crazy! How many folks you know get a contractor to work on weekend? I'll make sure he gets some sausage.

    Smoke, well of course we have TBS! The MES40 seems to burn hotter than than the MES30. Hmmmmmm..... I wonder if that heat sink is effecting it?  I didn't think about it till later but I should have hooked up that new cold smoker I have from Masterbuilt. But all the wood in this MES40 flashes rapidly! Really Rapidly! Terrible waste of pecan shells.

    BTW I have another couple a twin cryo-pac's comming today. Thinking in the freezer, till I can get that grinder! LOL!

    Family comming for lunch got to clean up all the mess......... Will get some more pictures, and come back and answer some of your comments.  BTW Pop's breakfast links were a big hit at breakfast, I mean, like there would be any doubt!

    I have a huge pot of smoked chicken gumbo on the stove! Need to make some rice! At least now I have some sausage for the next pot.
    Last edited: Nov 2, 2014
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  17. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it Foam that looks great, for hanging rods just go and pick up some hardwood dowels and flatten on two ends so they don't roll on ya.

    Good looking smoke going on

    A full smoker is a happy smoker and yours looks happy,happy,happy

  18. welshrarebit

    welshrarebit Master of the Pit

    That looks absolutely stunning! I haven't seen the finished product but I don't need to...

  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Your sausage looks to die for!. The only problem is it is too warm down south to store it. It is just the right temperature here in the mountains. I would be happy to store it for you and you could just ask for it when you wanted it.

  20. Gumbo, gumbo....more q-view. I can't take this, you are too busy today!

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