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No. 364 Cajun Sausage Seasoning

Product image 1No. 364 Cajun Sausage Seasoning
Product image 2Cajun Sausage Seasoning
Product image 3Cajun Sausage Seasoning

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SKU: 02-0089

This Cajun-style sausage seasoning contains paprika, onion, garlic and spicy, smokey flavors. Make Cajun sausage for jambalaya, gumbo and spicy Cajun cuisine.

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    INGREDIENTS

    Spices including Paprika, Salt, Onion Powder, Garlic*, Monosodium Glutamate, and Sodium Erythorbate (2.22%). *Dried.

    Contains: MSG

    DIRECTIONS

    SMOKED SAUSAGE

    You will need:

    • 15# Pork Butts
    • 10# of Good Trim Beef Chuck
    • 1-1/2# of Distilled Water
    • 1 pkg. of "B" Seasoning
    • 2-1/2# Cheddar Cheese (Optional) *Keep cheese frozen, use when starting to soften. If you are using block cheddar - cut into 2" x 2" cubes for grinding.
    • .85# of Green Chili Peppers (Optional)

    Suggested Procedure: Grind all meat through 3/8" plate. Regrind through 1/8" plate. Add Maple Cure to water and mix into meat. Add seasoning and mix 4-6 minutes or until meat is tacky. Grind cheese separately through 3/16" plate or 1/4" plate. (If making Mexican Sausage grind cheese and peppers together.) Put cheese on top of meat and mix well, then stuff into 29-32mm or 32-35mm hog casings.

    Smoking Procedure: Place product on smoke sticks and dry at 110 degrees F for 30 minutes to 1 hour or until skins are tacky dry. Then 3/4 pan of moistened sawdust and smoke for 1-1/2-2 hours at 110 degrees F. After 1-1/2-2 hours, raise temperature to 195 degrees F. Cook until internal temperature reaches 150 degrees F. Then chill product to 100 degrees F. Then hang at room temperature for 1-2 hours to bring out the bloom in the sausage. Then place in cooler.

    *Note: If you are using a humidity smoker, use humidity setting of 6 seconds every 2 minutes and cold shower at 10 minutes.

    OUR CRAFT. YOUR CREATION.

    At PS Seasoning, we blend unique flavor profiles to create one-of-a-kind culinary experiences; Not everyone is a master chef, but we should all eat like one.

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