LEM Products 9284 Backwoods Summer Sausage Kit: Seasonings are all packaged with cure packet included. You never have to purchase anything extra when you buy our blends. Each package has easy-to-follow instructions on how to make mouthwatering sausage every time. The only equipment you will need is an oven or a dehydrator. If you have never made sausage, we urge you to try. Kit includes: Seasoning with cure, 10 tied fibrous casings, string to tie casings and directions. This kit is for 20 pounds of meat. LEM Products makes home meat processing easy! We deliver high quality meat processing equi... [Read More]
LEM Backwoods Cured Sausage Seasonings are packaged with a cure packet included. You never have to purchase anything extra when you buy our blends. Each package has easy-to-follow instructions on how to make mouth watering sausage every time. The only equipment you will need is an oven or a dehydrator. If you have never made sausage, we urge you to try. Enough seasoning for 25 pounds. LEM Products makes home meat processing easy! We deliver high quality meat processing equipment: meat grinders, jerky making equipment, and vacuum sealers along with the needed supplies for the hunter and home me... [Read More]
Mix 25lbs of beef or preferred meat (70% lean) after grinding through 1/4" plate, 3lbs of water (optional), 1oz pack of cure, 1 pack of summer sausage seasoning for 6-8 minutes. Regrind through 1/8" plate and stuff in to casings. Smoke until 155 F internal temp.
Summer Sausage seasoning from A C Legg. Each pack seasons 25 lbs of meat. INCLUDES the cure that you use when drying meat. Ships via Priority mail.
Backwoods jerky and sausage tub seasonings have been delighting customers since 1991. We make it simple with our easy to follow instructions. Marinate strips or mix with ground meat and use with our famous jerky cannon # 468! for wild game and domestic meat. Refrigerate or freeze finished product. Keep cure out of reach of children. Do not use more cure than recommended. LEM Products makes home meat processing easy! We deliver high quality meat processing equipment: meat grinders, jerky making equipment, and vacuum sealers along with the needed supplies for the hunter and home meat processor. ... [Read More]
Make delicious and mouthwatering sausages at the comfort of your own home with the Hi Mountain Home Sausage Making Kit. This bundle consists of two flavors; the conventional Original Summer and the powerful Cracked Pepper 'N Garlic. Each kit contains two 4.2-ounce packets of Hi Mountain cure, two 10-ounce seasoning packets, one pack of mahogany casings, and fully detailed instructions. You can choose to season whole 30 pounds of meat with the entire kit or 3 pounds at a time. These kits can be used on any kind of proteins—pork, beef, chicken, wild game, deer, venison, buffalo, deer, elk, and... [Read More]
Wyoming's Hi Mountain is the major producer of Jerky Cure and Seasonings for people making jerky at home. #031 Jalapeno Summer Sausage Kit. Cure ingredients: salt, sugar, sodium nitrite (.85%), caramel color. Seasoning ingredients: corn syrup solids, salt, spices, dehydrated jalapeno peppers, monosodium glutamate, spices, and soybean oil to aid in processing. Allergens: Wheat. This product is produced in a plant that also processes egg, fish, milk, shellfish, soy and wheat.
Nothing beats fresh, homemade sausage! It is fun and easy to make. With our sausage making kits, you are in control. Make your sausage using pork mixed with beef or wild game—deer, elk, buffalo, antelope. After you have made your first batch of sausage you can experiment adding your personal favorite tastes such as garlic, peppers or cheese. You can make up to 30 lbs. at a time or only 3 lbs. if you wish. With Hi Mountain’s quality seasonings and your personal touch you won’t settle for anything but homemade again!
LEM Products 124B Clear, Unprinted, Fibrous Casings are non-edible and string tied at one end. Use them to make Summer Sausage, Salami, Bologna and other cured sausages. Soak casings in warm water for 20 to 30 minutes prior to stuffing. Approximate stuffed weight is one pound. Dimensions are 1 1/2" x 12". We deliver high quality meat processing equipment: meat grinders, jerky making equipment, and vacuum sealers along with the needed supplies for the hunter and home meat processor. Our products allow everyone from butchers, restaurants, and the at-home meat processor to make delicious sausage,... [Read More]
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 ... [Read More]
With a chef's blend of spices, easy-to-work fibrous cases and cure for proper preservation, this summer sausage kit is made to help you do it yourself. Designed to work with venison, beef, poultry, Pork and wild game, it's a great way to get the most out of every cut. A great way to add savory flavor and preservation to your meats, this summer sausage kit brings home the flavor, cure and cases you need to make your own links.
Legg's original "Southern Style" pork sausage seasoning with generous levels of natural spices. Old Plantation #10 Pork Sausage Seasoning is the blend that A C Legg has built its reputation on since 1923. Many customers use this blend to season Holiday dressing. The blend is also used for manufacturing souse and headcheese. Another alternative is to add an additional 1.50 ounces of salt, 2.00 ounces of sugar, 1.00 ounce of Legg Cure 6.25% Sodium Nitrite, 10.00% water per 25 pounds of meat and manufacture an excellent smoked sausage.
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