270WSM Congratulations on everything to both of you. You both have great helpers to get the job done. Yes, that Spanish Red Wine helps just about everything.
Excalibators Cajun and Deer Sausage
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Made a small 7# batch of deer sausage using the Cajun unit mix. It is a 70/30 deer,30% pork fat. The deer was about 6months in vac.seal in the freezer, the last for the year. My fat was getting a little old looking think it was when I bought it to. Plus I over stuffed my first 18in of my 32mm collagen case to the point they won’t twist. Second round was better.
The Cajun flavor was not as strong as I expected as of yet. I added 1/3 cup ground jalapenos, 1tb coriander,1tb of paprika, and 1tb cayenne. The deer flavor came through heavy and not any heat. I tasted a fried patty after mixing. I’d say it’s OK, not great, not really good but almost. No loss its going to get eating for sure…
I believe that with just pork the Cajun will be excellent.
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tarp This brings up a good point/tip, if you are making something out of deer (any wild game to some extent but I think more so with deer) you might want to up the seasoning to meat ratio. Nothing too drastic, if you were planning on making a 25 lb batch maybe make a 20 lb batch. Just my $.02
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No doubt I forgot I had been doing that. My memory is good just short.lol
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