Description: Manufacturing Instructions: 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. AC Legg Summer Sausage Blend #114 2 Pack - Each pack seasons up to 25lbs of meat, for a total of 50lbs Always a crowd favorite and 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.
Price: 25 USD
Location: Commerce City, Colorado
End Time: 2024-09-07T13:06:50.000Z
Shipping Cost: N/A USD
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Item Specifics
All returns accepted: ReturnsNotAccepted
Brand: AC Legg's
Food Aisle: Pantry
Product: Meat
Number of Servings: 2
Item Weight: 18oz
