Sausage seasonings

I get all mine from John's Grocery in Walker. They have Leggs, and 3 or 4 other different companies' seasonings. Probably 10-12 different flavors between them all.

Been using the a.c. Legos for while. But this last time I bought some from targill in Opelousas. Have done breakfast sausage so far and turned out good. Looking foreward to doing limo sausage with thier other seasoning.

I use the Arts #1 from Targil. Have to mix it stronger than they recommend but I like it a lot.

Oak Grove Smokehouse on Jefferson Highway in Prairieville sells several. All are made for 25lb batches. They sell the salted casings too and both are cheap.

I like to add beef to my deer as well as pork. I buy the big double chuck roast from Sams. The beef fat and meat adds a nice richness to the deer and pork.

I made about 75 lbs of smoked right after Christmas. It's a long process and usually takes a couple of days.
This is right after it came off the smoker.

I smoke it for 2-3 hours or till I get the color I'm looking for.... mine is hot smoked at 170-180

I have a Lem grinder and a buffalo tools stuffer. It does fine for what I do. Get some totes to keep the meat in. They come in very handy.

I got this for Christmas. Think about 400 or so. I haven't done sausage yet. Only takes 2 ounce of wood.

Keeping it between 150-165 degrees should take about 7-8 hours.