AC Leggs Hot Italian Sausage Seasoning Blend #103

AC Legg's Old Plantation Hot Pork Sausage Seasoning Blend 109 This blend is used to produce pork sausage for those customers that like some extra heat in their sausage. This seasoning contains both ground red pepper and crushed red pepper. 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, pan sausage, etc. One 9 ounce bag seasons 25 pounds of sausage. 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 Legg's Old Plantation Sandwich, Ring, or Snack Bologna Seasoning Blend 125 Leggs Old Plantation Bologna Seasoning blend #125 is a good choice for making sandwich, cracker size, ring bologna. Use this bologna seasoning for red rind or smoked bologna. Old Plantation blend #125 works well with beef, pork, poultry, venison or any blend of meats. Also use this blend for franks seasoning. Stuff in fibrous casings for bologna products or natural 32mm-35mm hog casings for franks. One bag seasons 25 pounds of bologna. Net weight 14 ounces. Blended of Salt, Dextrose, Onion, Garlic Powder, Sodium Erythorbate (7/32 ounce), and less than 2% Tricalcium Phosphate added as an anti-caking agent. All natural spices and spice extractives. Contains no wheat or dairy products. 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.

AC Legg's Old Plantation Real Old Time Southern Smoked Sausage Flavor Blend 105 This Legg's seasoning blend is used to produce a southern style smoked sausage. It contains some crushed red pepper for visibility in the finished product. Stuff in 32-35mm hog casings and smoke over a low hickory fire for a sausage that can be eaten as is or used in a wide variety of recipes. One 11oz bag seasons 25 pounds of true southern style smoked sausage. Blended of Salt, Dextrose, Spices, Sodium Erythorbate: 7/32 oz. All natural spices. This product contains MSG. Contains no wheat or dairy products. 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.

AC Legg's Old Plantation Zesty Chorizo Sausage Seasoning Blend 162 This blend combines the flavor notes from several styles of Chorizo to promote the best of the best. Bright Red Chili, Cumin, Garlic and a complexity of other South American Spices & Herbs are blended to perfection in this top shelf Chorizo Seasoning. Zesty Chorizo seasoning can be used to make fresh, smoked, or dried Chorizo. This blend also works well to flavor beans, chili, and many mexican and southwest style dishes. One 20 ounce bag of seasoning makes 25 pounds of sausage. Suggested directions for use printed on the label. Blended of Chili Pepper, Salt, Spices, Garlic Powder, Spice Extractives, and less than 2% Tricalcium Phosphate added as an anticaking agent. All natural spices and spice extractives. Contains no MSG, wheat or dairy products. For cured, smoked, or dried chorizo, 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.

AC Legg's Old Plantation Spicy Fresh Cajun Sausage Seasoning Blend 110 Leggs Old Plantation Cajun Style sausage seasoning makes a fantastic spicy fresh Cajun sausage. But don't stop there, this product is a great all around seasoning too! Use this authentic cajun seasoning to season soups, stews, jambalaya, and gumbo. For fresh sausage stuff in sheep casings for small diameter, use 32-35mm hog casings for the big links or rope sausage, or pack in bulk bags for patties, pan sausage, etc. A little on the spicy side, one bag of seasoning makes 25 pounds of cajun sausage. Also try as a tasso rub. Blended of Salt, Spices (including Red, White, and Black Pepper), Sugar, Onion Powder, Garlic Powder. Contains less than 2% Tricalciam Phosphate added as an anti-caking agent. All natural spices. Contains no MSG, wheat or dairy products. Click Here to Purchase Case Quantities