Cajun smoked sausage.

[smokinbarrles]

I just made a batch of Cajun sausage using Roberts @tx smoker spice blend.

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5 pounds pork shoulder ground with med. plate. Next will mix in spices and cure.

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Stuffed and going to the fridge for the night.

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Out of the fridge and ready for the smoker. The cure is doing its job.

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Smoked with hickory at 165 degrees until it hit 150 IT. The color is fantastic!

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Cooled to 100 degrees.

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Dried and back on the rack to rest. Lord, these smell good!

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And. Of course. The taste test. Juicy, and the spices are perfect. The casings have a perfect snap. These are very, very good sausage. Thank you Robert for the spice blend.

looks great! might give that recipe a try next time i make sausage... which needs to be soon! Like!

 

[jcam222]

Man those look great!! I really need to get my but I’m gear and tackle making sausage.