199779684
AC Legg Jalapeno Smoked Sausage Seasoning

AC Legg Jalapeno Smoked Sausage Seasoning

Product Code(SKU): S00SM9YRRJ

Import from USA in Pakistan Import from USA in Pakistan

Availability: Instock in USA

Product Category: Grocery & Gourmet Food

Amazon Category: Grocery

Product weight: 1.00 Pounds

Brand: Old Plantation

Our Price: 11,467 PKR

  • Amazon Rating: 4.7 out of 5
  • Amazon Rating: 4.7 out of 5
  • Amazon Rating: 4.7 out of 5
  • Amazon Rating: 4.7 out of 5
  • Amazon Rating: 4.7 out of 5
  • (4.7)

Important : This product will take 3 to 4 weeks to delivery at your doorstep.

product description:

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.
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