Homemade Cajun Sausage/ From Scratch!!
Вставка
- Опубліковано 20 кві 2021
- If you would like to get your hands on some Captain Coby's Cajun Seasoning go to captaincobys.com and spice up your life!
Today were making pork sausage from scratch! I'm talking cutting it, grinding it, and stuffing it. Also we BBQ and smoke some for y'all to see. I promise if y'all try this you will love it, its phenomenal! - Навчання та стиль
They also did not use a cure accelerator In their sausage so in order for the curing salt to make the meat SAFE to smoke it is necessary to give the curing salt time to cure the meat BEFORE smoking! Usually, this is done by letting the stuffed sausage sit uncovered in your refrigerator overnight! This does two things it gives the cure time to cure the meat so it is safe to smoke, and it also gives the casings time to dry out! Since they are starting out at such a HIGH temperature in the smoker it was not really necessary to even add the Curing salt as they are not smoking at a lower temperature that would have invited Botulism. This will cook the meat quickly and also limit the amount of smoke flavor that the sausage is going to acquire as the time in the smoker is going to be limited by the high temp and faster cooking time! If you are going to smoke starting at a lower temperature for a prolonged period of time increasing the temperature at intervals over time to gain more smoke flavor and also to avoid fatting out your sausage, then you need to use curing salt. I start at 120F and raise the temp every 2 hours by 20F until I get to 180F. I then remove the sausage when it reaches an internal temperature of 155F to 160F and put them in an Ice water bath to halt further cooking. This gives ample time for smoke penetration and does not raise the temperature of the meat high enough to cause the fat to melt out of the sausage, yet completely cooking it to a safe temperature. This is only safe to do if you use Curing Salt. At 230F the sausage will cook as quickly as it would in your home oven and there would be no need for curing salt at this temperature, and there is none in any store-bought sausage you would buy to cook on a grill or in your kitchen.
Mike’s Micro Shop! Thank you for that great info! I’m sure you’ll be happy to know that the sausage we made came out fantastic! We did smoke some but we BBQ most of it!! I glad my viewers have an additional option when preparing their sausage thanks to you post! Your measurements are extremely detailed and I appreciate that!! If you go to my Instagram or Facebook page and send me an address I would like to send you a couple cans of Captain Coby’s Cajun seasonings so you can make some sausage and let me know how you like it! Or you can order online at Captaincobys.com thanks again! Capt Coby
Prague Powder #1 pink curing salt ratio is 1 tsp per 5 pounds of ground meat. That is the measurement I was taught from a USDA Inspector. In case anyone was wondering for making smaller sized batches of sausage, this should help you with your measurement.
Thank you @andrewhedger3872 I appreciate the info! Thanks for watching! And commenting!!
@@captaincobyscajuncooking6144 Thanks brother. I love your videos. Keep on putting them out. I'm learning a lot about cajun food and I love it. I bought a 90 quart boiler cart this spring and did my first crawfish boil in June before the season ended. I'll definitely be doing crawfish boils on a regular seasonal basis now that I'm set up for it. I'm also a Engineer/Firefighter/Paramedic myself for Indianapolis Fire Department. Take care Captain Colby.
Good to hear brother! Been around your way a few times! My daughter played ball at Ball State a few years back! That’s awesome you boiling Crawfish up there! Do y’all have them in a Indiana or you gettin them shipped from Louisiana. I have a few different seasoning blends coming out including a seafood boil! Keep an eye out I think you’ll love it
@@captaincobyscajuncooking6144 Yes. We do have crawfish here in Indiana, but not in Louisiana quantity or quality so we get them shipped from Louisiana. I will be keeping tabs on your new seasoning blends. Thanks brother. Be safe and keep that content rolling.
actually it should be measured by weight and added at a rate of .25%. I make all my sausage by weight. about 2% salt, .25% cure, .8% of main flavoring, .4% secondary flavoring, up to 4% of binder (mainly use it on beef sausage, nfdm powder), 10% water. I let the sausage dry overnight in the fridge uncovered overnight before I smoke.
The best sausage I have seen 😋😋😋
It really is awesome!! The smoked sausage was phenomenal and the jalapeño and green onion ran a close second!!
lookin' awesome Cap!!!
Mark u gotta try it!! I shocked myself! Truly phenomenal
Good Job!! Looks Great!!!
Thanks!!
Thank u Josh man it was really good Mabye a quarter can more of Captain Coby seasoning but for the first go round
It was truly phenomenal
I think something important to mention about curing salt is that it’s NOT safe to eat the meat unless you’ve allowed it to cure for at least 12 hours or used a cure accelerator.
Thank you for the info @timothysteadham331 and thank you for watching brother! I appreciate the comments!
does this apply mostly to smoked sausage
My brother-in-law have made some Texas style jalapeno cheddar smoked sausage, which turned out great. But, being from Louisiana and growing up on Richard's Krazy Cajun smoked sausage with green onion, I would like to make something similar that is meaty, has good snap, and tastes like home. We usually make the sausge in 10 lb batches.Would you share a recipe? Also, where did do I find the container of green onions? Thanks again
Malton thank you watching brother! We made just under 40lbs of sausage that day! So if you take the recipe and divide it by 4 it should be pretty close to what we made that day! The dehydrated green onions and jalapeños I get at the same place I bought the sausage casings!! Check the places around you that sell casings!! They probably have it there!!
What grinder are you using a #22 or a #32?
We used a LEM #32 grinder! That was all Quentin equipment! But I do have a LEM# 22 at home that works just fine!! Thank for watching and commenting! Happy New Year
What wood were you using to smoke your sausage?
I used maple sawdust to smoke the sausage and it was a big hit! The smoked sausage was the first to go at the station!!
Thanks! just Win !
All I do is win win win no matter what! Jk thanks for watching!
Were those green onions an jalapeños dry ? Just curious is all I did learn something all these years I been tieing knots in casing guess was waste of aggravation lol keep up the vids
Yes they were dehydrated!! I find it easier to do the sausage without tying! It lets the air out that way and way easier to manage!! Thanks for watching! Have you tried making the sausage yet?
@@captaincobyscajuncooking6144 I do my own sausage just checking out your vids and did you dehydrate them or purchased
thanks Captain, I'm from cajun country and will use your seasoning ratios to make my first small batch of deer/pork sausage with the dry onion. also smoked some wild hog tonight, I'll try a batch of smoke sausage. yall got a wood recommendation?
What sausage stuffer are you using?
Not sure I got a call in to Quenton that’s his equipment! but I’ll find out for you!
That’s a LEM 25 pound electric stuffer. You could also get one from The Sausage Maker which is arguably better built but both are perfectly fine.
Looks delicious. No sage?
No ma’am no sage not a big fan of the herbs! I feel like they overpower everything
Does curing salts have to be used. I
Shirley.. curing salts do NOT have to be used! Especially if you are making fresh sausage! It’s preferred for smoking!! But if you are going to smoke it and eat it right away or freeze it you do not need it!! Thanks for watching keep cooking and see you in the kitchen!!
Curing salts help to avoid botulism(bacteria growth) when cooking “smoking” at low temps for long periods. Curing salts are not needed for cooking hot and fasts.
I would like the written recipe for the sausage
Rickie thanks for watching the videos!
Here is your recipe
40lbs Boston butt
12 Oz Captain Coby Cajun seasonings
1 cup Brown Sugar
6 cups water
Curing salt (optional) only if you gonna smoke it!! 4 tablespoons for 40Lbs
Green onions (optional) 3 handful per 10lbs
Jalapeños (optional) 2 handful per 10lbs
Thanks very much
Hey boys where'd you get them cases at help a brother out
BBQ at home Benny’s smokin’ BBQ not sure what cases you are talking about? Mabye you ment casings to make sausage? If so I get them from a butcher supply store! Hope that helps and thanks for watching the videos!
Petty Officer Bailey.
Orona man how the hell u been bro? Have talked to u in 30 years!!
Doin good brother. Georgeorona72@gmail.com
That knife is sharp as crap
Yes indeed! He got good quality knives! Not like the hand me down stuff we have at the station! Lol thanks for watching!
That is what I was thinking
AH knew yall are from NOLA because of the sweet baby ray's toilet paper sauce. Kraft is abaht da same... So far this is the only video to disappoint. Pig Stand and Jack Miller's is much better. Tubb's is better than dat TP sauce...🤣🤣💗💗😁😁
Brignac what’s wrong with sweet baby rays?
Can you do something for diabetes
Yes ma’am I can! What’s your favorite dish??
Way too serious this equipment. looks like well over $500
I hear you @uprailman that’s Quintens equipment! I can’t afford that either! Thanks for watching brother
Another sausage video promoting bad, unsafe practices. Max amount of sodium nitrite in smoked meat is 200 PPM. Recommended amout is 156 PPM. Your meat has over 234 PPM since you mentioned that your meat is a little less than 40 lbs. The regulated amount that you mentioned of 1/4 lb per 100 lbs comes to 156 PPM so you are correct on that. But, 1 tablespoon to 10 lbs is 234 PPM. If you want to do volume measurement then 8 teaspoons, or 2.6 tablespoons, for 40 lbs as another commenter mentioned.
Thank you Clay!
Which is the measurement I use. I mentioned in my earlier reply. 1 tsp of Prague Powder #1 per every 5 pounds of meat. Which is the same as you mentioned at 8 tsps of sodium nitrate for 40 pounds of meat.