M_D's had quite a year what with a visit from the West Nile virus and all. I know a doe ran into a 45-70 he was throwing.
I'll text him and see what's up. Might be a local Louisiana processor mix. They do green onion, jalapeno, and stuff like that down the bayou.
On a serious note, what I like may not be to your liking? One thing for sure is that we add PORK FAT to ours. A bit more than called for. Otherwise its toooooooo dry for my taste buds. When you do your first, you may find the next time you will add more sage, or more allspice, or garlic? Curing spice a must for us. , paprika, you'll never know unless ya get in there & try.
Three of us knocked these out in a matter of hours, a medium smoke & then pan fried, YUMMY
Most of my sausage (150lbs/yr) is processed by Bergeron's Cajun Meats; smoked, cajun fresh, jalopeno, green onion... Bellue's Cajun Cuisine also makes about 50lbs a year for me I used to do it Nikster's way :-? but makin' it got in the way of eatin' it! :lol:
Both specialize in "true cajun" meats and can be goggled 8
:-D Headed back to the deer camp tomorrow. one more buck and i'm tagged out for the year posted some on "hunting" thread 8
:roll: too cold to hunt last weekend. :-? lows in the low 20's & highs in the low 40's
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