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.
Added 10 pounds of pork butt
Ground once through a 1/4 inch plate and then mixed by hand
Stuffed the sausage in 32 mm hog casings
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.
Packaged up and headed to the freezer except for last nights red beans and rice dish ! Thank-you Kevin for some excellent seasoning !!!!!! CM
Thanks for looking .
Added 10 pounds of pork butt
Ground once through a 1/4 inch plate and then mixed by hand
Stuffed the sausage in 32 mm hog casings
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.
Packaged up and headed to the freezer except for last nights red beans and rice dish ! Thank-you Kevin for some excellent seasoning !!!!!! CM
Thanks for looking .
