A.C. Legg Blend 114 Summer Sausage Seasoning, 18 Ounce - with Cure
MANUFACTURING PROCEDURE: 1. Grind meat through 1/2" inch plate. Transfer to mixer. 2. Add up to 12 oz of water (optional), seasonings and sodium nitrite. 3. Mix until the meat block is tacky. (6-8 minutes) 4. Regrind through a 3/16" inch plate. Stuff into casings. 5. Process in smokehouse to 155° F internal. To get a signature tang flavor and manufacture a reduced pH product, use starter culture or encapsulated acid (3 oz per 25lbs of meat) to meat after grinds but prior to stuffing.
Product Information
- Always a crowd favorite and one of the most popular Legg cured seasonings.
- Can be used with pork, beef, venison, elk, moose, antelope, or a mix of any of your preferred meat.
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