Begin by grinding the meat using a 1/2-inch plate. Once ground, transfer the meat to a mixing bowl.
Depending on your preference, you may optionally add up to 12 ounces of water along with the necessary seasonings and sodium nitrite.
Mix the ingredients thoroughly until the meat mixture achieves a tacky consistency, which should take about 6 to 8 minutes.
Next, regrind the mixture utilizing a 3/16-inch plate, and then stuff it into casings.
Finally, process the stuffed casings in a smokehouse until the internal temperature reaches 155°F.

To achieve a signature tangy flavor and lower the pH of the product, consider adding a starter culture or encapsulated acid (3 ounces per 25 pounds of meat) to the meat after grinding but before the stuffing process.

Product Features:

The AC Legg Summer Sausage Blend #114 is sold in a 2-pack that includes two cure packets, with each bag designed to season up to 25 pounds of meat — allowing for a total of 50 pounds.
This blend is a perennial favorite, holding a reputation as one of the most sought-after cured seasonings from Legg.
Versatile in application, this seasoning can be used with various types of meat, including pork, beef, venison, elk, moose, antelope, or a combination thereof, catering to your personal taste preferences.

By following these instructions, you ensure the perfect flavor profile for your summer sausage, making it a delightful addition to any event or gathering. Enjoy the process of creating a homemade delicacy with the reliable and popular AC Legg Summer Sausage Blend #114!

product information:

Attribute

Value

is_discontinued_by_manufacturer

‎No

package_dimensions

‎10.98 x 6.26 x 3.27 inches; 2 Pounds

upc

‎786173932897 767563785446 078665001144

best_sellers_rank

#93,192 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
#1,268 in Meat Seasonings

customer_reviews