Pack Size
$5.10
per EA
Volume Pricing
| Buy 1+ | $5.10/ea |
| Buy 6+ | $4.70/ea |
Ships from: Southern Indiana Butcher Supply
Mild flavored Fresh Polish Kielbasa sausage seasoning. Old Plantation Seasonings blend #108. Stuff in 32-35mm hog casings. Contains the same spice blend as Smoked Polish Kielbasa seasoning but is intended for Fresh Polish Kielbasa. One 11 ounce bag of seasoning makes 25 pounds of polish sausage.
Blend of Salt, White Pepper, Garlic Powder, Coriander, and Spices for an authentic Polish Flabor. Contains no wheat or dairy products.
For a Smoked Polish Kielbasa Sausage, try Blend # 106.
AC Legg's Old Plantation Southern Style Pork Sausage Seasoning For Links, Patties, Or Bulk Sausage Blend 10 This is one of the most popular fresh breakfast sausage seasonings on the market today! Blend #10 contains relatively high levels of sage, black pepper, and red pepper. Some of the red pepper is crushed leaving it visible in the finished product. This blend is not hot but you can kick it up a notch by adding your own red pepper. Also makes a great smoked sausage. One 8 ounce bag seasons 25 pounds of sausage. Stuff in sheep casings for piggie links, use 32-35mm hog casings for the big links or rope sausage, or pack in bulk bags for patties etc. Fry, broil, or grill. Blended of Salt, Red Pepper, Sage, Sugar, Black Pepper.All natural spices. Contains no MSG, wheat or dairy products. Click Here to Purchase Case Quantities
AC Leggs Old Plantation Great Snack On The Trail Blend 116 Use With Beef, Deer, Or Turkey Traditional flavored snack stick seasoning makes delicious smoked meat snacks using beef, turkey, venison, or other game meats. Great snack for lunch boxes, in the stand, watching the game, or anytime! Stuff in sheep casings or 21mm collagen. One package seasons 25 pounds of meat. Blended of Salt, Dextrose, Sugar, Spices, Mustard and Garlic Powder, Sodium Erythorbate, and contains less than 2% tricalcium phosphate added as an anti cake agent. Contains no MSG, wheat or dairy products. 18.5 Ounces. Click Here to Purchase Case Quantities THIS PACKAGE DOES NOT CONTAIN THE SODIUM NITRITE CURE. Meat Cures For Smoked Sausage And Jerky If you are smoking or processing meats at low temperatures (below 140 degrees F) you must use a sodium nitrite cure. Cure for smoked sausage products are available in pre-measured one ounce packets or by the pound. A one ounce packet of Quick Cure is enough to cure 25 pounds of sausage. Please Visit The Cures Section of our store or see the related products below to order.
2-1/2 X 20 Red unprinted fibrous sausage casings. String tied on one end. Use for smoked or cooked Salami, Bologna, and Summer Sausage products. Stuffing diameter is 2.87 inches. 20 inches long. Each sausage casing stuffs about 3 pounds. Available by the piece, bundles of 25, bundles of 100, or boxes of 1000 casings. Larger quantities may require a lead time.
8 x 24 Fibrous casing. Stuffing diameter is 4.88 inches. This casing is a good choice for big or sandwich, red, smoked or German deli bologna. Casing stuffs about 8-10 lbs. Available red or clear, single casings or bundles of 100. Boxes of 1000 casings are available advance order only. Choose color and pack quantity.
