Results for "Quick Cure #1 - 50lb"

Quick Cure. The basic cure used for hams, turkeys, fish, smoked sausage. 6.25% sodium nitrite. One pound is enough for 400 lb of meat. Use 1 oz per 25 lb of product or 1 level teaspoon per 5 lb product. Also known as Pink Salt #1, Instacure, Prague Powder #1, Sure Cure, Modern Cure, Speed Cure. Sold in increments of 1lb, 5lb, or 20lb. Click Here To Purchase 50lb Bulk

Quick Cure #1 curing salt. One ounce pre-measured for 25 pounds of product. 6.25% sodium nitrite. One ounce is enough for 25 pounds of smoked sausage or jerky. Also known as Prague Powder #1, Sure Cure, Insta-Cure, Speed Cure, Modern Cure, Pink Salt #1.

Very popular with deer hunters, this snack stick seasoning can be used with beef, venison, or turkey. Unit includes a 1 ounce package of quick cure. Willie's Snack Stick seasoning is blended of salt, corn syrup solids, spices, monosodium glutamate (MSG), dehydrated garlic, and less than 2% tricalcium phosphate as an anticake. This unit contains 3.21 grams of proteins per 100 grams of seasoning. Net Weight: 1.46875 lbs.

AC Legg's Old Plantation Jalapeno Jerky Seasoning Blend 187 This seasoning is perfect for customers wanting a bit of heat balanced with a traditional jerky flavor. The addition of ground Jalapeno Pepper is just the right amount for all to enjoy. Blended of Salt, Sugar, Spices, Hydrolyzed Corn Protein (12.50%), Sodium Erythorbate (1.31%), Spice extractives, 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.

AC Legg's Old Plantation OP Pepperoni Snack Stick Seasoning Blend 207 This Snack Stick Seasoning is a flavor for all ages. Fennel, Caraway and Garlic make for the perfect Italian flavor profile. This 16.75 oz bag, Correctly Seasons 25 Pounds Of Meat. Blend of Salt, Sugar, Spices, Paprika, Garlic, Sodium Erythorbate (1.25%) 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.

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.

AC Legg's Old Plantation This blend will make a delicious Venison bacon that your family, friends and customers will enjoy. Blend 182, 12 ounce bag. Blended of Salt, Dextrose, Sodium Phosphates (14.58%), Sugar, Hydrolyzed Corn Protein, Natural Hickory Smoke Flavor, Sodium Erythorbate (1.75%), Spice, Spice Extractives and less than 2% Silicon Dioxide added as a processing aid. 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 Smoked Polish Sausage Seasoning NO MSG Blend 180 Contains white pepper, coriander, and garlic powder in a combination that will give an authentic Polish flavor (No MSG). 11.75 ounce bag seasons 25 pounds of meat. Blended of Salt, Dextrose, Spices, Garlic, Sodium Erythorbate (1.86%). 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.

Hot & spicy snack stick seasoning correctly Seasons 25 Pounds Of meat. Traditionally stuffed into small diameter sheep casings or edible process collagen casings 21mm or smaller. Delicious deer, beef, or turkey sticks make a great snack on the trail, in the hunting blind, camping, or watching the game. Spicy habanero flavor. 2 pound unit includes a 1 ounce package of quick cure.Excalibur Habanero Fire Stick seasoniong is blended of Salt, spices, (including habanero pepper), corn syrup solids, dextrose, garlic powder, sodium erythorbate 0.67%. Contains no MSG, wheat or dairy products. Net Weight: 2 lbs

AC Legg's Old Plantation Brown Sugar Maple Snack Stick Seasoning A smooth, mellow and sweet profile with a disctinct maple flavor. Brown Sugar Maple 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. Blended of Brown Sugar, Salt, Spices, Maple Flavor (Natural and Artificial), Sodium Erythorbate (1.08%), and less than 2% Silicon Dioxide added to prevent caking. 7.8 Ounce package seasons 10 pounds of product. 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 Leggs Old Plantation Jalapeno Smoked Sausage Seasoning Blend 139 This blend provides just the right amount of heat you would expect from a jalapeno smoked sausage. The combination of other spices and garlic makes this jalapeno smoked sausage the perfect addition to your product line. One package seasons 25 pounds of sausage. Blended of Salt, Jalapeno Peppers and other Spices, Sodium Phosphates (10%), Garlic Powder, Dextrose, Sodium Erythorbate (1.5%), and less than 2% Soybean Oil added as a flow conditioner. Contains no MSG, 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 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 Authentic Cajun Smoked Andouille Sausage Seasoning Blend 163 Full-bodied Cajunflavors, including several Peppers, Garlic, Onion, and hints of herbs, makes this Andouille stand above the rest. Old Plantation Smoked Andouille Seasoning is a great addition to a processor ’s line of Cured, Smoked and Fully Cooked Sausages. Blend of Salt, Dextrose, Spices, Sodium Phosphates (8.33%), Garlic and Onion Powder, Sassafras Powder, sodium Erythorbate (1.08%), Spice Extractives and less than 2% Silicon Dioxide added to prevent caking. 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 Cajun Jerky Seasoning Blend 132 Leggs Old Plantation Cajun Jerky Seasoning blend #132 is a blend of red, black, and white pepper with garlic and onion for an authentic cajun flavor. One bag of seasoniong flavors 25 pounds of raw jerky meat. Suggested directions for use printed on the label. Can be used in a vacuum tumble, as a soak, marinade, or dry rub. 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 Peppery Flavored Jerky Seasoning Blend 133 An excellent blend of spices that enhances the natural flavor of the meat with an added kick of extra pepper. One bag of seasoning will flavor 25 pounds of raw jerky meat. Suggested directions for use printed on the label. Can be used in a vacuum tumble, as a soak, marinade, or a dry rub. Blend #133, 13.5 Ounce Bag 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.

Country Style Bologna Seasoning Deer Hunters' Favorite Bologna Seasoning Use this bologna seasoning to make deli style sandwich size, cracker, or ring bologna. Similar to a German bologna. This bologna seasoning was formulated for venison but works well with beef, pork, or other wild game. Can be used for smoked or unsmoked product.   Net weight 13.5 ounces. One bag seasons up to 25 pounds of meat. 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.  

For garlic lovers! Plenty of garlic gives this seasoning a rich flavor unlike any other summer sausage seasoning we've tried. Slow smoke over hickory for a one of a kind product.  All natural ingredients. Blended of salt, pepper, garlic, & spices.  Contains no MSG, soy, or dairy. Gluten free.  Net weight 14 ounces. On bag seasons up to 25 pounds of meat.  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.    

A mild bratwurst seasoning with that authentic taste right out of Germany! It is certain to not disappoint! Use for fresh or smoked Brats. Contains Salt, Pepper & Spices. Contains no MSG, soy, or dairy. Gluten free.   Net weight 8.75 ounces. One bag seasons up to 25 pounds of meat.  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 Traditional Jerky Seasoning Blend 131 Our best selling jerky seasoning from Leggs Old Plantation Seasonings. Traditional jerky seasoning blend #131 is an excellent blend of spices that enhances the natural flavor of the meat. One bag of seasoning is enough for 25 pounds of raw sliced jerky meat. Use with beef, venison, elk, or turkey to make whole muscle or restructured jerky. Suggested directions for use printed on the label. Can be used in a vacuum tumble, as a soak, marinade, or a dry rub. 13 ounce package. Package does not include the sodium nitrite cure. All natural spices and spice extractives. Contains no MSG, wheat or dairy products. Contains potential allergens: SOY 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 Mild Smoked Polish Kielbasa Seasoning Blend 106 Mild flavored Polish Kielbasa sausage seasoning. Old Plantation Seasonings blend #106. Stuff in 32-35mm hog casings. Smoked Polish Kielbasa can be fried, broiled, or grilled and served on a bun or used in a wide variety of recipes. One 11 ounce bag of seasoning makes 25 pounds of polish sausage. Blended of Salt, Spices, Garlic Powder, 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 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 Summer Sausage Seasoning Blend 114 Use With Beef, Pork, Poultry, Deer Or Other Wild Game Leggs Old Plantation Summer Sausage Seasoning produces 25 pounds of delicious smoked summer sausage using beef, pork, poultry or venison. Stuff in fibrous or natural casings. Blended of Salt, Dextrose, Sugar, Spices, Garlic Powder, Sodium Erythorbate (7/32 ounce), and less than 2% Tricalcium Phosphate added as an anti-caking agent. All natural spices. Contains no MSG, wheat or dairy products. Net weight: 18oz. 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 BBQ Flavor Snack Stick Seasoning A full bodied barbecue flavor that possesses flavor notes of tomato, onion, and hickory smoke. BBQ 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. Blended of Salt, Brown Sugar, Dextrose, Tomato Powder, Spices, Onion, Garlic, Sodium Erythorbate (.76%), Natural Smoke Flavor, Spice Extractives, and less than 2% Silicon Dioxide added to prevent caking. Contains no MSG, wheat or dairy products. 11 Ounce package seasons 10 pounds of product 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 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.