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General Discussion (Everything Else) Discuss anything that doesn't belong in any other forums here. |
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#21
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#22
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I've been using B&O for several years now. I think Jeff Benoit does a fine job. I have been setting myself up though to make my own, does anyone have a good seasoning recipe they want to share?
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#23
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I buy pork sausage from rouses and use deer meat to make stews, sauce picaunts and roast. Not that I don't like deer sausage but why use half you deer meat mixed with pork? I would rather eat a deer roast than a beef roast so I don't get sausage made anymore. My $.02 which I'm sure a lot of you will think I'm crazy.
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#24
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#25
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Give Kelly's Country Meat Block in Opelousas a try, damn good
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#26
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Nimbus you can tell B&O how much sausage you plan on making and they will sell you their seasoning
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#27
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Leger in Port Barre makes the best I have tasted but he makes you debone your meat before you bring it to him.
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#28
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We make our own now but use to get it all done at holliers. Their the best I found and they do each order separate so you know your getting your meat and not somebody else's.
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#29
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Targill's in Opelousas can provide that information and also sell you the seasoning, targil.com. I have used Billideaux's on Fruge st and have been very pleased with the amount of smoke and quality of the finished product. I believe I payed $2.99 # vaccum packed.
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#30
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Most folks charge to debone. Since it takes less than 5 mins per quarter to debone I do it myself. |
#31
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Sent from my MB886 using Tapatalk 2 |
#32
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Mine
Thats is why we started making our own about 10 years ago. I would make sure mine was really clean and trim. Went to pick up sausage and the gave me sausage and some back stap. They told me it was in chest with the meat I dropped out. I know damn well it was not mine. LOL
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#33
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Here is mine
20 lbs pork 13 lbs deer 2 oz paprika 6 oz salt 1 oz red pepper 1/2 oz black pepper 1 1/4 oz curing salt 2 cups water. Mix curing slat in this 30 oz sliced jalapeño Curing slat only need if you are smoking it. I use hickory to smoke mine. |
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