About 5 months ago,
tx smoker
sent me some pre-mixed seasoning to make Cajun sausage. I usually make sausage with my father in law, so with the holidays, work and hunting, it took awhile for our schedules to line up. I must say this is very good, just kind of kicking myself why I didn't make it sooner.
10lbs of ground pork butt, seasoning and cure stuffed into 35-38mm casings:
My stuffing skills leaves much to be desired. I don't use natural casings all that much, so I'm a bit rusty. The pre-tubed casings worked great!! But I think my stuffer horn was too small. Used a lot of back pressure to fill these.
Here they are after sitting in the fridge overnight:
I started the smoker at 110F and added the sausage with no smoke. I left them go for an hour before adding smoke. I bumped up the temperature 10 degrees every hour until the sausage reached 140IT. I smoked with a mix of Hickory and Maple.
They got some nice color!
I decided to use my Sous Vide immersion circulator to hot water poach these the rest of the way. My final IT was 152F. I initially tried bagging with freezer bags when adding to the water since I feared it ruin my SV unit. I had a difficult time with the bags fitting in the cambro container I use. So I said F*** it and added the sausages directly to the hot water. I used a meat tote here. The SV worked fine. It took about 40 minutes in the hot water bath to get my target IT.
After the hot water bath, I ice bathed the sausage and then let the sausages sit at room temperature for about 2 hours before throwing in the refrigerator overnight to vacuum seal the next morning.
Test sample was delicious!!
All sealed and ready to freeze:
Again, these were great! They had a little bit of heat but my wife definitely enjoyed them, so that's always a plus! They may not look picture perfect but they were damn good!
Thanks for looking,
Joe
tx smoker
sent me some pre-mixed seasoning to make Cajun sausage. I usually make sausage with my father in law, so with the holidays, work and hunting, it took awhile for our schedules to line up. I must say this is very good, just kind of kicking myself why I didn't make it sooner.10lbs of ground pork butt, seasoning and cure stuffed into 35-38mm casings:
My stuffing skills leaves much to be desired. I don't use natural casings all that much, so I'm a bit rusty. The pre-tubed casings worked great!! But I think my stuffer horn was too small. Used a lot of back pressure to fill these.
Here they are after sitting in the fridge overnight:
I started the smoker at 110F and added the sausage with no smoke. I left them go for an hour before adding smoke. I bumped up the temperature 10 degrees every hour until the sausage reached 140IT. I smoked with a mix of Hickory and Maple.
They got some nice color!
I decided to use my Sous Vide immersion circulator to hot water poach these the rest of the way. My final IT was 152F. I initially tried bagging with freezer bags when adding to the water since I feared it ruin my SV unit. I had a difficult time with the bags fitting in the cambro container I use. So I said F*** it and added the sausages directly to the hot water. I used a meat tote here. The SV worked fine. It took about 40 minutes in the hot water bath to get my target IT.
After the hot water bath, I ice bathed the sausage and then let the sausages sit at room temperature for about 2 hours before throwing in the refrigerator overnight to vacuum seal the next morning.
Test sample was delicious!!
All sealed and ready to freeze:
Again, these were great! They had a little bit of heat but my wife definitely enjoyed them, so that's always a plus! They may not look picture perfect but they were damn good!
Thanks for looking,
Joe
