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Started By
Message
Got a bunch of Boston butts and want to make sausage
Posted on 7/18/22 at 10:32 pm
Posted on 7/18/22 at 10:32 pm
Where in the river parish area can I get casing and seasonings
9
Posted on 7/18/22 at 10:56 pm to duchuntintiger
Ol powpow used to go to the pig when he made sausage. Had everything he need.
Posted on 7/18/22 at 11:32 pm to duchuntintiger
Call around to meat markets, they'll sell you a hank or two
Posted on 7/19/22 at 4:46 am to duchuntintiger
Lamendola’s in Gonzalez.
Posted on 7/19/22 at 4:56 am to duchuntintiger
Trade the butts for some Jimmy Deans
Posted on 7/19/22 at 6:09 am to duchuntintiger
If yall have a Rouse's they have casing at the butcher stand
If not, look at sausage maker dot com
If not, look at sausage maker dot com
Posted on 7/19/22 at 6:49 am to mylsuhat
Do y’all make your own seasoning or pre packed ?
Posted on 7/19/22 at 7:05 am to duchuntintiger
quote:
Do y’all make your own seasoning or pre packed ?
I got this off of this board. Everything I've tried off them has been great.
https://discussions.texasbowhunter.com/forums/showthread.php?t=9787
LINK
LINK
Posted on 7/19/22 at 7:09 am to duchuntintiger
Oak grove smokehouse on 73 in Prairieville, they have caseings, seasonings and will be happy to give you all the advice you want to make sausage
Posted on 7/19/22 at 7:16 am to duchuntintiger
quote:Both. Depends on what kind of sausage you want to do
Do y’all make your own seasoning or pre packed ?
Happy to share any details, seasonings, etc
Chud's BBQ YouTube is an incredible resource for how-to
This post was edited on 7/19/22 at 7:17 am
Posted on 7/19/22 at 7:18 am to mylsuhat
quote:
look at sausage maker dot com
Something tells me that the Google results of this search would be all over the place.
Posted on 7/19/22 at 8:11 am to duchuntintiger
Rouses also have Deep South Blenders seasoning, you just have to ask the Butcher. My favorite is the Green Onion.
Here is a list of mixes the have.
Deep South Blenders
Here is a list of mixes the have.
Deep South Blenders
Posted on 7/19/22 at 11:52 am to duchuntintiger
50 lbs cubed pork butts
1 cup garlic cloves (minced)
1 cup table salt
1 cup diced green onions
3 oz cayenne pepper
Mix well then grind and stuff into casings. Cold smoke with pecan wood for 6-8 hours. Wrap links in freezer paper or vacuum seal for long term freezer storage.
1 cup garlic cloves (minced)
1 cup table salt
1 cup diced green onions
3 oz cayenne pepper
Mix well then grind and stuff into casings. Cold smoke with pecan wood for 6-8 hours. Wrap links in freezer paper or vacuum seal for long term freezer storage.
Posted on 7/19/22 at 12:17 pm to mylsuhat
quote:
If yall have a Rouse's they have casing at the butcher stand
I tried that once. Guy said he could sell me 10lbs of casings. You know how much that is?
Posted on 7/19/22 at 12:29 pm to duchuntintiger
Any meat market will have casing and seasoning. I mix 1 part rebel SS seasoning to 1 part Bergeron’s SS seasoning. It comes out very good.
You can also buy casing at piggly wiggly or a store like that.
You can also buy casing at piggly wiggly or a store like that.
Posted on 7/19/22 at 12:33 pm to Boudreaux35
quote:they have little bags now for 25-30lbs of sausage
I tried that once. Guy said he could sell me 10lbs of casings. You know how much that is?
Posted on 7/19/22 at 12:36 pm to Koolazzkat
quote:Good start but if you're cold smoking you definitely need some pink curing salt. You're leaving the meat in the danger zone for a long time
50 lbs cubed pork butts
1 cup garlic cloves (minced)
1 cup table salt
1 cup diced green onions
3 oz cayenne pepper
Mix well then grind and stuff into casings. Cold smoke with pecan wood for 6-8 hours. Wrap links in freezer paper or vacuum seal for long term freezer storage.
quote:
. Most bacteria that cause disease grow fastest in the temperature range between 41 and 135 degrees F, which is known as THE DANGER ZONE.
Posted on 7/19/22 at 12:39 pm to mylsuhat
I only do this during the winter when overnight temps are below 40 but not cold enough to freeze meat.
Posted on 7/19/22 at 12:43 pm to Boudreaux35
quote:
I tried that once. Guy said he could sell me 10lbs of casings. You know how much that is?
Calandro's used to have little packets that did 40 to 50 lbs of sausage. I've gotten the same ones recently at Audubon Market in St Francisville. It's around 5 bucks. I've also found them at NuNu's in Youngsville.
ETA: this is the exact product. They aren't as easy to use as the big skeins but they get the job done.
This post was edited on 7/19/22 at 12:45 pm
Posted on 7/19/22 at 1:25 pm to Koolazzkat
quote:
50 lbs cubed pork butts
1 cup garlic cloves (minced)
1 cup table salt
1 cup diced green onions
3 oz cayenne pepper
are you sure thats the seasoning for 50#? That seems like nothing
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