Cajun sausage thanks to Foamheart

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crazymoon

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Aug 24, 2014
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Great North Woods, NH
Kevin aka Foamheart was gracious enought to send me some cajun seasoning when he sent a pack of andoullie seasoning. I made up a 10 pound batch this week. Here is his seasoning with cure #1 added.
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Added 10 pounds of pork butt
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Ground once through a 1/4 inch plate and then mixed by hand
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Stuffed the sausage in 32 mm hog casings
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Dried at 120 for an hour and bumped up in 10 degree increments until I got to 170*, 2-3 hours of apple smoke and then took it out after about 7 hours and an IT of 142*. It will finish cooking in different dishes.
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Packaged up and headed to the freezer except for last nights red beans and rice dish ! Thank-you Kevin for some excellent seasoning !!!!!! CM
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Thanks for looking .
 
Wow and you didn't pay it forward by sending it to your neighbor to the west. Geeze'm crow.

That sure looks good to me, you did Foamy proud.

Point for sure.
Chris
 
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I just got my grinder today and my stuffer is on back order.

Will be making some andoule sausages for sure. Hope they turn out like yours.

They look great to me.
 
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Thats some fine looking sausage. I am glad you liked it. You'll note its NOT hot, like most folks think that all cajun food has to remove the top layer of skin from your tongue. LOL... I probably use 50/76 pounds of that a year, poboys, jambalaya, gumbo, etc etc...... and red beans. Best red beans I ever had, I was cleaning out the bits and pieces in the freezer and did red beans with bacon trim, andouille, sausage, a hock and threw in some ham just to balance it all out. LOL I did have the cardiologist standing by.....

You did a great job on that sausage, and again I am happy you liked it.
 
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