Sausage Seasoning

I’ve been processing my own deer, freezing various cuts and grinding some for past few seasons. I tried stuffing sausage for the first time this season and used some seasoning from academy. It’s ok.

Few weeks ago I asked for some seasoning recommendations and GotBlaze reached out was very generous and gave me three packs of his seasoning Ragin Blaze.

Italian (this one looks beautiful with the seeds and pepper):



Breakfast:



Cajun;



GotBlaze and I visited for a bit and he’s a super nice guy. Since then I’ve been anxious for the opportunity to try the seasoning.

Fast forward to Friday, I did some still hunting/slipping in the basin and got a pretty nice size spike.





(Yes, that’s a .243/goat...all that son of a bitch does is put animals down).

Yesterday I deboned and cleaned the meat of most the sliver skin, then did a course grind, seasoned, fine grind before finally stuffing.

I did one batch of Cajun and one of Italian. A little less than 40 lbs total (each batch also has one Boston butt, probably 70/30 or 75/25 deer if I had to guess, I failed to weigh before mixing).

Both came out fantastic. I followed the suggestions on the packets using about half the bags. I think I could have added more Cajun for my taste but doing so would probably make it too spicy for our kids so really it’s just right. My wife approves and likes it as well.

Had no room in the fridge when we finished last night so threw them in the freezer. Waiting on them to thaw some more before vac sealing.





My experience with making sausage is limited but this seasoning seems like real quality stuff.
I suggest looking into Ragin Blaze if anyone is in the market for seasoning. Stand-up, generous guy to boot.

I now can’t wait to try the breakfast blend. I’d like to use it on the next hog and probably won’t put it in a casing.