Hickman, Jamie
How much of a taste difference is it between the hot blend #109 and the # 10
Answer
The blends have similar flavor profiles, however, Blend 109 has more ground and crushed red pepper providing quite a bit of extra heat.
AC Leggs Hot Pork Sausage Seasoning Blend #109
· Mfr: AC Leggs
SKU: 400003109 Item #: 109
Pack Size
$4.70
per EA
Volume Pricing
| Buy 1+ | $4.70/ea |
| Buy 6+ | $4.35/ea |
1
Ships from: Southern Indiana Butcher Supply
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.
Your Recently Viewed Products
Ground Meat Packing Kit/ SS Tape Machine, 200 1lb Wild Game Bags
Stainless steel bag taping machine, one roll of bag sealing tape and 200 1lb Wild Game bags.
$63.99
AC Leggs Cajun Style Marinade Seasoning Blend 120
This zesty cajun blend contains red, white, and black pepper and is fast becoming a favorite. 9.5 ounce bag. DIRECTIONS FOR USE IN A VACUUM TUMBLER Breasts: Place 25.0 Lbs. of boneless, skinless chicken breasts in a vacuum tumbler. Add 30.5 Ozs. of water and 9.5 Ozs. of seasoning. Vacuum tumble 20 minutes. Wings: Place 50.0 Lbs. of chicken wings in a vacuum tumbler. Add 30 .5 Ozs. of water and 9.5 Ozs. of seasoning. Vacuum tumble 20 minutes. NOTE: Depending on pickup desired the amount of water that is used can be changed. If a more intense flavor profile is desired, increase seasoning usage by 10% - 25%. If a less intense flavor profile is desired, decrease seasoning usage by 10% - 25% DIRECTIONS FOR USE AS A SOAK 1. Dissolve 9.5 Ozs. of seasoning in one gallon of water. Adjust the amount of water depending on strength of marinade desired. 2. Use plastic or stain less steel containers only. 3. Products can be marinated for as little as 30 minutes or as long as 24 hours, depending on your need and the desired intensity of flavor. 4. Product should be kept under refrigeration during marination. NOTE: This marinade seasoning can also be used for beef, pork or seafood. To marinade boneless beef or pork in a vacuum tumbler, use the procedures outlined for chicken breasts. When marinating by soaking, use the directions as outlined for chicken. Blended Of Salt, Spices (Includes Red Pepper, Black Pepper, White Pepper), Dextrose, Sodium Phosphates (15.79%), Onion Powder, Paprika, Garlic Powder, Spice Extractives, Oleoresin Paprika, And Less Than 2% Silicon Dioxide Added As An Anticaking Agent.
Price range $6.20 – $120.00 View options
AC Leggs Pizza Flavored Snack Stick Seasoning Blend #158
AC Legg's Old Plantation Pizza Flavored Snack Stick Seasoning Blend 158 This Snack Stick Seasoning is a flavor for all ages. Flavor notes of Italian and Tomato will provide a tasty and new flavor sure to please. A great Snack Stick Seasoning to extend a current product line. One 8oz bag of seasoning makes 10 pounds of pizza flavored snack sticks. Blend of Salt, Dextrose, Tomato Powder, Spices, Paprika, Garlic Powder, Sodium Erythorbate (1.05%) and less than 2% Silicon Dioxide added to prevent caking. 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.
$4.40