Cajun Sausage Seasoning 1lb 12oz

Our Cajun Sausage Seasoning 1lb 12oz has some of that irresistible southern twang. A tasty blend of peppers, onion and garlic which are great off the grill. Enjoy it with a side of crawfish, potatoes, eat it out of a roll, smoked, boiled, fried. This sausage can be made either fresh or smoked. It is made from salt, sugar, red, black & white pepper, onion & garlic Powder. The seasoning is mixed without the chemical use of silicone dioxide, an anticaking agent. If the seasoning cakes up, it is not spoiled. Simply shake the container or crush with your hand to loosen.

Recommend Casings 

• Pretubed Natural Hog Casings 35-38mm
• Natural Hog Casings 35-38mm

Ready to Use Because the Cajun Sausage Seasoning 1lb 12oz comes pre-blended, it saves you time and effort of mixing the ingredients themselves. No additional salt needed. Store in cool dry space.

• Net weight: 28 oz. (1 lbs. 12 oz.)
• Yield: approx. 50 lbs.*
• When smoking, you must use Insta-Cure No. 1 and Soy Protein Concentrate

10 lbs. recipe

• 10 lbs. Boneless Pork Butt or 7 lbs. venison & 3 lbs. fatty pork butt
• 1 Pint of Ice Water
• 5 oz. Cajun Seasoning

The fat meat is ground through a 3/16" grinder plate. The venison is ground through a 1/4" or 3/8" grinder plate. Thoroughly mix remaining ingredients with meat. Stuff into 35-38 mm hog casings. When making smoked Cajun sausage, 2 level teaspoons of lnstacure#1 is required for every 10lbs. of sausage. Sausage is placed in a preheated smokehouse at 130°F with damper wide open. Keep this temperature until the casing are dry. Gradually increase temperature of smokehouse to 165-170°F with damper 1/4 open. Apply heavy smoke and keep in smoker until the internal temperature reaches 152°F. Remove meat from smokehouse and shower with cold tap water until the internal temperature is reduced to 110°F. Allow the sausage to hang at room temperature for about 30 minutes or until the desired bloom is obtain. Place in refrigerator for at least 24 hours.

*Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.