MANUFACTURING PROCEDURE: 1. Grind meat through inch plate. Transfer to

mixer. 2. Add water (3 Lbs.), seasonings and sodium nitrite. 3. Mix until the

meat block is tacky. (6-8 minutes) 4. Regrind through a 1/8 inch plate. Stuff

into casings. 5. Process in smokehouse to 155 F internal.

• AC Legg Jalapeno Summer Sausage Seasoning - Seasons 25 lbs. of Meat. With Jalapenos already in the mix, no extra steps to make your favorite summer sausage!
• Each bag seasons 25lbs of your favorite meat, from pork or beef to even game meats.
• Includes the 1 ounces of cure you will need before smoking.
• For smaller batches, use 4.5 ounces of seasonings per 5lbs of meat (with .2 ounces of curing salt)
• Blend of Salt, Spices, Dextrose, Sugar, Garlic Powder, Sodium Erythorbate (.95%), and less than 2% Silicon Dioxide and Soybean Oil added as an anticaking agent.