1. Coarse grind 25 lbs. of meat through 1/2 inch plate (if making deer

sausage, use 20 lbs. lean venison and 5 lbs. lean pork). 2. Add 1 bag of Legg

Smoked Sausage Seasoning and the 1 oz. of Speed Cure to 2.5 lbs. of water and

mix till completely dissolved. 3. Grind again through 1/8 to 1/4 inch plate.

4. Stuff into fibrous casings and store in cooler (refrigerator) overnight. 5.

Process in smokehouse until interntal temp reaches 152 -155 degrees F. 6.

Store in refrigerator.

• This blend is used to produce a 'Southern Style' smoked sausage. It contains some crushed red pepper for visibility in the finished product.
• Two Bags with Cure - Each 11 Oz. bag correctly seasons 25 Lbs. of meat.
• Original recipe recommends 20lbs of 30 percent fat pork and 5lbs of 30 percent fat Beef. But can be used with any of your favorite meats including game.
• No MSG or Gluten Containing Ingredients
• Ingredients: Blended of Salt, Dextrose, Spices and Sodium Erythorbate (7/32 Oz.).
• Flavor name: Smoked,Red Pepper