cajun sticks.

[Plumber]

Does anyone have a good recipe for cajun sticks? I've tried a couple and they turned out OK. I want something a lot better than OK. Thanks

[tristar]

Welcome Plumber, I am sure that some of our Stateside members will be able to help you out with this request.

Regards,
Richard

[Big Guy]

Try this one. Special meat binder is a phosphate compound avalible from Butcher Packer in Detroit.You can leave it out but I find it makes a juicier product. You can sbstitute the meat mix to whatever you have, all pork, beef and pork even chicken. Each mix will have a little different flavor and texture but still be great. I can't kep these things, my kids and frends just gobble them down, although I do get my share. LOL

Pepperetts


8 Lbs. Pork shoulder
7 Lbs. Venison
6 Tbs. Salt
4 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #1
1 Tbs. Mace
1 TbsSpecial meat binder
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
1 1/2 cups Fermento or powdered buttermilk
1 liter cold water

Grind meats through a fine plate, re grind to mix. Add spices and water, mix well.. Stuff into 22mm collagen casings. Link into 10 “ lengths. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs @150 F. Increase smoker to 175 F and smoke to 150 internal. Allow to cool. Then hang to dry to desired texture..

[crustyo44]

Hi Big Guy,
Your recipe lookes extremely good to me. I have and can get nearly everything you list.
Special Meat Binder is unavailable here in Australia.
Do you or any other members have any suggestions of what would be a good substitute.
I can imagine importing 1 lbs into Australia, there would be police security units, helicopters and armoured personnel cariiers on my front lawn.
Regards,
Jan.

[grisell]

[---]
I can imagine importing 1 lbs into Australia, there would be police security units, helicopters and armoured personnel cariiers on my front lawn.
Regards,
Jan.

I can imagine. They show that TV series 'Border Control Australia' (or something) every evening over here. Your Customs seem to find fault with just about everything.

[tristar]

Special Meat Binder is unavailable here in Australia.
Do you or any other members have any suggestions of what would be a good substitute.

Jan,

You should be able to source the meat binder, it is only the standard phosphate binder used in many commercial products.

This page Sausagecrafthas some Australian links that maybe worth trying.

If you can't find any at those places you could substitute non fat dried milk, soy protein, or whey protein, the last two available from health food stores if nowhere else.

You could always do it the old fashioned, skillful way, and work the proteins out of the lean meats with salt and water, before adding the fats and other ingredients, this would create a natural bind in the meat to hold the fats and liquids.

[crustyo44]

Thanks Guys,
Tristar, I like your old fashioned idea of working the meat. I am going to try it as well as the other suggestions when spare time is available.
Grisell, you are correct about our Customs and Quarantine boys. They have to be strict, we are a big country without any disease in animals and plants. We like to keep it that way.
Our export economy depends on it.
Best Regards,
Jan. Brisbane.

[wheels]

...and look what happened when they let a few rabbits in.

Phil

[Zulululu]

Hi Jan,
The special meat binder is a poly-phosphate from Butcher and Packer, like Tristar said just give it a good mix.

[grisell]

Yeah, I know about it... I've been to Australia and NZ. In the TV series they show only the most amusing scenes like the Chinese guy who said that 40 kilos of dried fish was for his own use in one week or the guy from Malaysia who always brought his CV and all certificates with him when he went to Australia on holidays for three months, with AUS$ 500 in the wallet...

Anyway, it's funny to see. I don't understand how the customs officers manage to keep their temper. Anyway, it's funny. In a good way, no criticism!

[DanMcG]

Jan, Check out this place,
http://www.mblsa.com.au/Retail_Catalogu ... t/320.html
They seem to have everythng you could want for sausage making, only problem I see is the size of the packages are a little on the big side.

[ddmaan2]

Special Meat Binder is unavailable here in Australia.
Do you or any other members have any suggestions of what would be a good substitute.

Jan,

You should be able to source the meat binder, it is only the standard phosphate binder used in many commercial products.

This page Sausagecrafthas some Australian links that maybe worth trying.

If you can't find any at those places you could substitute non fat dried milk, soy protein, or whey protein, the last two available from health food stores if nowhere else.

You can also try this place Jan, They have a place in Brisbane,look under the contacts page. I use them over here in NZ. Bunzl Food Processor Supplies, also known as Lesnie's.. http://www.bunzl.com.au/BFPS/Catalogue.htm
HTH

[crustyo44]

Phil,
we all know about the rabbits but not many people realise that we have the same trouble with foxes, camels and donkeys and imported buffaloes, just to list a few more.

Grisell, if you fly to Tasmania, the Quarantine boys even run the dogs over your luggage looking for fruit, especially if you come from Queensland.
Have a guess what else they find.
In my case the dog found a big,big bag of smoked biltong. It had to last 12 days for two keen fishermen in Tassie.
Best Regards to all,
Jan. Brisbane.

[wheels]

Noted - I won't reply further as I've realised that we're trampling all over Plumber's sausage thread - Sorry Plumber.

Phil

[Plumber]

No Problem Phil. It's easy to get carried away when you're pasionate about something. Sorry forthe delay but thank you Big Guy. I'll let you know how they turn out along with pics. Cheers!