Summer Sausage & Cajun Smoked Sausage Q-View

Discussion in 'Sausage' started by bobdog46, Aug 27, 2011.

  1. I used 15 lbs of venison & 5 lbs of Boston Butt to make some Summer Sausage & Cajun Smoked Sausage. For the Summer Sausage I used the Hi-Mt seasoning & cure and added jalapenos, crushed red pepper & cheddar cheese. The Cajun Sausage was made using Southern Classic Cajun seasoning and I also added Jalapenos & cheddar cheese in it. For the whole 20 lb batch I used 2 lbs cheddar cheese cubed & 2 12 oz jars of slice jalapenos. I chopped up the jalapenos and put them on a pan in the oven to dry them out a bit.   I did 6 lbs of Summer Sausage and the rest was Cajun Sausage. Here are some pics up to the point of putting it in the smoker. I will post pics of the finished product tomorrow.[​IMG][​IMG][​IMG][​IMG][​IMG]
     
  2. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Looking great!!!!
     
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Looks good  Hope you like a little kick. sounds like it's pretty well spiced up! 
     
  4. Yeah ! We like a little kick to it -  Will kill the fire in my mouth with some Keystone Lite !!!  
     
  5. I just checked it - Temp inside smoker is at 160 - IT on sausage running 117-120 - It's been on for 4 hrs. Will bump temp up to about 180-200 in another hr. The cajun sausage should be ready after a total of 7 hrs in the smoker and guessing the summer sausage should take a total of 10 hrs. Will take out when I get an IT of 155.
     
  6. roller

    roller Smoking Guru SMF Premier Member

    Thats  alot of prep. but worth it...looks good...
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It sure looks good!

    Can't wait to see the finish!
     
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Ditto

    Great job. I need some crackers with this post.
     
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    looks great from here
     
  10. Q-View of finished products - 1st pic in the smoker almost done with an IT of 150 - 2nd pic out of the smoker ready for ice water bath - 3rd pic finished summer sausage and cajun smoked sausage.

    [​IMG][​IMG][​IMG]
     
  11. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Looks great!!!  Did you use high temp cheddar for these?
     
  12. No high temp cheese - just a regular block of cheddar cheese and cubed it up.
     
  13. Q-View of it sliced and ready to eat !!![​IMG]
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Man o man!

    That looks great Bob!

              [​IMG]
     
  15. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member


    Really!  I still have a bit of vension left after seeing this I think I may have to make some!!!
     

Share This Page