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 - 1 pack
- 1 bag seasons 25lbs of meat, includes 1 pack of cure
- This blend contains Salt, Sweeteners, Spices and Garlic in a combination sure to produce a tasty final product.