cajun Smoked links

[GR5]

Made 50 lbs of links. 1/2 with jal pepper and 1/2 with pepper and cheese

Guts soaking in warm water


ready to stuff


Putting gut on stuffer


all mixed and ready


Stuffed and ready for the smoke


Finished product


they be good too

[lameduck]

Looks better than good

[Ironman]

I'll take 10#'s please!

[Bonesplitter]

Ok ok. Post up the venison to pork or trimmings ratio and seasonings for a 25lb batch. I usually do around 18lbs venison and 7lbs of pork trimmings, add some tenderquick, let sit overnight then mix my seasonings, stuff and smoke. Just curious what you do. You always have some good looking eats!!

[GR5]

I do 12 lbs lean pork to 11 lbs deer. 2 1/2 lbs cheese and 8 oz of dryed peppers. Let it sit overnight in fridge then smoke. Bring temp up slowly 1st hour to 140 degrees. Hold for another2 1/2 hours. last hour 165 degrees. Total of 4 1/2 hours in smoker. I use Reo's cajun smoke seasoning

[Reaper]

looks mighty fine

[BTLowry]

Looks like you have great set up

Sausage looks good too

[Tmag]

You guys got it going on!

[JAB 1]

looks good

[Cajun Blake]

Mr Mike, I wanna hang out with you sir ... You're living large sir

[txstrapassassin]

I lack that talent! I can only eat that stuff

[Bonesplitter]

I do 12 lbs lean pork to 11 lbs deer. 2 1/2 lbs cheese and 8 oz of dryed peppers. Let it sit overnight in fridge then smoke. Bring temp up slowly 1st hour to 140 degrees. Hold for another2 1/2 hours. last hour 165 degrees. Total of 4 1/2 hours in smoker. I use Reo's cajun smoke seasoning

That sounds gooood! Thank you sir. Gonna try that out on the next batch!

[JLC77]

Smoking in smoker or smokehouse?

[GR5]

I'm using a seperate fire box and up-right smoker so I can hang links

[brzo23]

Looks great!