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Jalapeno Smoked Sausage Seasoning, 14 Ounce - with Cure
WIN-WIN!
This product is truly exceptional, with meticulous attention to detail. Both its appearance and functionality have left me thoroughly impressed. The packaging was handled with great care, ensuring no damage. The shipping was swift, and overall, this shopping experience was exceedingly pleasant. Highly recommended!
Jhon K.
Fast Delivery!
An excellent product that far exceeded my expectations. The delivery was prompt and the service impeccable. Highly recommended!
Sarah S.
Great product, will buy again!
The product is excellent, and its performance is satisfactory. The shipping was swift, and the packaging was secure. Highly recommended!
Emmy K.
Great value for money!
Excellent value for money! The craftsmanship is exquisite, and it is easy to use. The shipment was prompt, and the packaging was meticulous. Well worth the purchase!
Keenen
Preparing a 25-Pound Batch of Smoked Jalapeno Deer/Beef Sausage
Begin by obtaining 20 pounds of deer or beef, trimmed of most of the fat and chilled to a semi-frozen state, which works exceptionally well. To this, add 5 pounds of lean (80/20) pork trimmings. If you don't have access to a butcher shop, boneless pork shoulder butts can be used as a suitable substitute.
Next, grind the meat mixture through a coarse grinder plate. In a separate container, combine 1 ounce of Sodium Nitrite (also known as Speed Cure, Quick Cure, or InstaCure) with 2 1/2 pounds (5 cups) of ice-cold water, and mix thoroughly using an electric mixer. Then, add the contents of one bag of Legg's Jalapeno Smoked Sausage Seasoning and mix again until the liquid cure is thoroughly incorporated.
Incorporate the cure mixture into the coarse-ground meat, stirring for 5 minutes to ensure even distribution. Now, grind the seasoned meat through a fine grinder plate.
Soak the fibrous casings in lukewarm water for 30 minutes, then stuff the raw deer sausage into the casings. Refrigerate the stuffed sausages overnight, ensuring the refrigerator temperature remains at 38°F.
The following day, smoke and cook the sausages until they reach an internal temperature of 152°F. Hickory smoke is the ideal choice for deer sausage, and hickory sawdust tends to work better than hickory chips.
It's important to note that this seasoning blend, which includes Jalapeno peppers and other spices, is designed to season 25 pounds of meat. The package may display a "2 Pack" graphic, but this is a single bag of Jalapeno Smoked Sausage Seasoning.
The seasoning blend contains the following ingredients: Salt, Jalapeno Peppers and Other Spices, Sodium Phosphates (10.0%), Garlic Powder, Dextrose, Sodium Erythorbate (1.5%), and less than 2% Soybean Oil added as a flow conditioner.
This recipe allows you to create a delicious and spicy Jalapeno Deer or Beef Smoked Sausage, using the perfect blend of seasonings and the included 1-ounce packet of Speed Cure (Sodium Nitrite) to ensure a safe and flavorful final product.
product information:
| Attribute | Value | ||||
|---|---|---|---|---|---|
| is_discontinued_by_manufacturer | No | ||||
| product_dimensions | 9 x 1 x 5 inches; 14 ounces | ||||
| upc | 786173826295 078665001397 | ||||
| manufacturer | AC Legg | ||||
| best_sellers_rank | #48,768 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) #651 in Meat Seasonings | ||||
| customer_reviews |
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MORE FROM jalapeno sausage
5 STARS!
This shopping experience was exceptional! The quality of the goods was superb, precisely as described. The delivery was swift, and the packaging was meticulous, with no damage whatsoever. In summary, this was an immensely satisfying shopping experience, and I highly recommend this product!
Finn