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Brats... Not smoked, but just raw... Future Cajun brats on Grill Sliced... Ready to get vacuumed sealed... Freezer Time. Thxs for looking

A.C. Legg Cajun...

7 pounds. Amazon.

btw, my new toy.... ok.... why is this not showing up? https://imgur.com/i w T f o K S take out spaces...

I am going to smoke half and freeze half, with not smoke... I got my new stuffer in and away we went... My 7 year old got a good arm workout in.. I gathered about 2 lbs and will make in patties.. - - - Updated - - - I am going to cold smoke for 2 hrs tomorrow and then heat til 153.. I...

Will do then. I have Blow out sausage and stuffing sausage leftover. Will make into patties. I tried some up. Good flavor. Was thinking a lil bit hotter, but it's good.

If I don't smoke them, and freeze once tubed, I can treat them like reg brats? Correct? I have about 20 lbs total.

I just mixed up a batch of Cajun sausage. Was going to get Andouille. Added cure, some liquid smoke and set over night. Getting my new stuffer as I type this. Question. After smoked, can you put on grill? Or is this only for dishes? Do you have to let this settle/meld for better...

Never heard of that... Sounds good... It has gone well with Smoked Pepper Jack Cheese

How long is it recommended that you leave in the fridge before freezing to get that cure taste out, I have noticed less and less from the one stick that i have cut... It has been a week now...

Hanging Done Thxs all It Tastes GREAT...

Just an update, Sausage is mostly, Cured, and tastes GREAT... I am going to leave it hang the next few days... let that nitrate to nitrite relationship, work itself out.. Hanging... Sliced... Boomhauer Approved... Real Life Boomhauer...

Thxs. Just a normal brown 2.5" x 17" casing. Whatever the local meat mkt used.

The jist? Had 23 lbs of Deer/Pork mix from 2 ppl that cleaned out freezer from the Winter.. AC LEGG 114 Summer Sausage seasoning Cure#1 One Beer per 1 tsp of Cure#1 102 grams seasoning MIXED and added to the meat Did 4 batches plus a half Let sit over night and then stuffed.. 2 links...

My meat. 10 lbs each, I will mix in batches of 2.5 lbs and each baggie representing 5 lbs of meat, with a teaspoon of cure... Here is the stuffed pic.. 2 sticks have added Hi Temp Cheese, Jalapeno and Habanerno.

Completed.. Came out with 7.5 sticks... What can I do with the rest? fry it up?

I get the better to have less than more. I wonder what the odds are if half the cure added is. Well that makes me feel better. 23 net weight sausage. 26 gross weight (after beer) 4.5 teaspoon of cure.

I would guess I had 23 lbs of total raw ground meat. I used the first 4 batches 5 pounds at a time. Equal cure/seasoning/beer. Last 2.5-3 pounds I used half of each. Better?

Never thought that the beer would add weight. I put in 5 lb batches. Got 6 out. Then my buddy had prolly 1.5-1-75 lb packages and that messed with me. I'm sure a 1/4 tsp of cure won't hurt but I did try to get as close as I could.

Got around 25-26 lbs of finished Venison Sausage made. (with Beer and seasoning and cure per 5 lbs) . The one donor of sausage said his pound packages were not all a pound, some or most were more.. I was getting scared..I am not accustomed to this..I would say I feel safe in my measurements I...