A.C. Legg Jalapeno Smoked Sausage Seasoning, 2 Packs - 14 Ounce each with Cure($21.99Value)

Description

Two bags of of AC Legg Jalapeno Smoked Sausage Seasoning - Seasons 25 lbs. of Meat each (50lbs total). Why add jalapenos when you can get a complete blend incorporating spices and Jalapeno peppers in the right proportion Perfect to make a Spicy Jalapeno pork, beef, deer, elk or moose smoked sausage Includes 2 packs of 1 ounce cure as well 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