AC Legg Smoked Sausage Seasoning 11 Ounce, 2 Pack
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AC Legg
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AC Legg Smoked Sausage Seasoning 11 Ounce, 2 Pack
- 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
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.
Frequently Asked Questions
How much meat does each bag season?
Each 11 oz. bag seasons 25 lbs. of meat. The 2-pack will season 50 lbs. total.
What's the recommended meat blend for this seasoning?
The original recipe uses 20 lbs. of 30% fat pork and 5 lbs. of 30% fat beef, but you can use any meat including game meats like venison.
Does this contain MSG or gluten?
No, this seasoning contains no MSG or gluten-containing ingredients.
What's in this seasoning mix?
It's blended from salt, dextrose, spices, and sodium erythorbate. The smoked red pepper flavor includes crushed red pepper for visibility in the finished product.
What equipment do I need to use this seasoning?
You'll need a meat grinder (for two grinds), fibrous casings, a smokehouse or smoker, and a refrigerator for storage and curing.
Do I need anything else to make the sausage, or is this all-in-one?
You'll need to add Speed Cure (1 oz. per batch) and water separately; this seasoning mix alone doesn't include the curing component.
