AC Leggs Smoked Polish Sausage Seasoning Blend #106

AC Legg's Old Plantation Jalapeno Snack Stick Seasoning Blend 188 This slightly spicy blend lends itself to manufacturing a skinless or stuffed snack stick with the right amount of heat with every bite. 22.5 ounce bag seasons 25 pounds of meat. Use for beef, poultry or wild game. Blend of Salt, Spices, Dextrose, Sugar, Garlic Powder, SodiumErythorbate (.93%), and less than 2% Silicon dioxide and Soybean Oil added as an anticaking agent. 1. Coarse grind meat. 2. Add Seasoning, Water and Cure. 3. Fine grind through 1/8th inch plate. 4. Stuff into 21mm edible casing. 5. Transfer to smokehouse and cook to 160 degrees Fahrenheit. 6. Cold shower, chill overnight and package. 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 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