A.C. Legg Jalapeno Smoked Sausage Seasoning, 14 Ounce

Description: Store New Arrivals Add to Favorite View Feedback Contact A.C. Legg Jalapeno Smoked Sausage Seasoning, 14 Ounce - with Cure Description Unit Count 14 Ounce Number of Items 1 Is Discontinued By Manufacturer No Product Dimensions 9 x 1 x 5 inches; 14 ounces Specialty Boneless,Smoked Item Form Powder Brand Old Plantation Manufacturer AC Legg This is ONE bag of AC Legg Jalapeno Smoked Sausage Seasoning - Seasons 25 lbs. of Meat. Why add jalapenos when you can get a complete blend incorporating spices and Jalapeno peppers in the right proportion?14 oz.Bag. Ingredients: Salt, Jalapeno Peppers and Other Spices, Sodium Phosphates (10.0%), Garlic Powder, Dextrose, Sodium Erythorbate (1.5%), and less than 2% Soybean Oil added as a flow conditionerPlease disregard the "2 Pack" graphic on the bag. This is just 1 bag of the Jalapeno Smoked Sausage Seasoning for 25 lbs. of meat. Perfect to make a Spicy Jalapeno Deer or Beef Smoked SausageComes with 1 oz. packet of Speed Cure (Sodium Nitrite) How To Make 25 lb. Batch of Smoked Jalapeno Deer/Beef Sausage. Start with 20 lbs of [as chilled as possible - semi-frozen works great] deer or beef that has been trimmed of most of the fat, and add 5 lbs. of (80/20) lean pork trimmings (boneless pork shoulder butts will work for this if you don't have access to a butcher shop). Grind meat through a coarse grinder plate. Add the 1 oz. packet of Sodium Nitrite [also called Speed Cure, Quick Cure or InstaCure] to 2 1/2 lbs. [5 cups] of ice cold water and mix with a electric mixer. Then add the 1 bag of Leggs Jalapeno Smoked Sausage Seasoning and mix thoroughly again. Then add this cure to the coarse ground mixture of deer and pork. Stir for 5 minutes until the liquid cure mix is thoroughly mixed into the deer/pork . Then grind this mixture through a fine grinder plate. Stuff the raw deer sausage into fibrous casings that have been soaked in lukewarm water for 30 minutes. Hold over night in refrigerator. The refrigerators' temperature should be 38° F. Smoke/Cook the stuffed deer sausage to internal temperature of 152° F. You need a meat thermometer to make sure of this final temperature. Hickory smoke is the best type of smoke for deer sausage. Hickory sawdust works better than hickory chips. ABOUT US We offer the best prices around on high quality products. Our E-store includes media such as books, movies, music and games while offering electronics, toys, sporting apparel, clothing, tools, general home, garden items and more. SHIPPING We are always working hard to ensure your package arrives as soon as possible. Please understand that some factors like weather, high postal traffic, and the performance of shipping companies are outside of our control. We offer free shipping to the lower 48 states and ship within 2 business days of payment, usually sooner. We do not accept P.O. Boxes. Please provide a physical address. RETURNS We offer a 30-Day Return Policy on items which you are not completely satisfied with. You have the option for a full-refund or an exchange of the item. No returns are available on items shipped outside of the USA. PAYMENT We accept PayPal. CONTACT US This page content is yet to come Please ad us to your favorite seller and visit again later Thank You CUSTOMER SATISFACTION We try our very best to make sure every customer is completely satisfied. If theres a problem, message us! Were happy to help.

Price: 16.14 USD

Location: Denver, Colorado

End Time: 2024-12-28T20:33:19.000Z

Shipping Cost: N/A USD