Thanks to all authors for creating a page that has been read 87,930 times. The mixer makes stirring in those seasonings much easier. and 100 lb. The water ensures even distribution of the seasoning in the final product, so make sure you complete that step. Remove and cool. bags of Hi Mountain Maple Cure (10) 3lb. By using this service, some information may be shared with YouTube. Stuff into fibrous casings of your choice. - 18 Ounce each) Use on Venison, Beef, Elk, Wild Hog and More. http://www.geniuskitchen.com/recipe/homemade-summer-sausage-aka-salami-37881, https://www.fsis.usda.gov/wps/wcm/connect/fsis-content/internet/main/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/sausages-and-food-safety/ct_index, consider supporting our work with a contribution to wikiHow. Our team is comprised of professional food scientists and a highly … This ingredient is used to lower the pH, dry the sausage and gives it that tang. Ground beef or pork from your favorite butcher tastes great, too. Summer sausage was a German innovation that was so named because it could be kept through the winter and spring into the summer months, even before refrigeration. Use 2 oz of Speed Cure (Sodium Nitrite) and 5 lbs. Cure … Cure … https://www.facebook.com/RMSpeltzGreat recipe we use with sausage spice bought online in a kit with No MSG, makes a for good summer sausage. Do you use liquid smoke when using a smoker to cook? For more tips, like how to make sure you’ve thoroughly combined your meat and seasonings, read on! And if you like cheese in your sausage, check out our High-Temp Hot Pepper Cheese. We do suggest following the USDA recommendations, which state that semi-dry sausage like summer sausage can be kept up to 3 months unopened in a refrigerator, and 3 weeks after opening in a refrigerator. For a fast cool down, place your sausage logs into cold water for five or ten minutes to drop the temperature and stop the cooking. Follow directions carefully and if you don’t care for the tang, add some Trehalose to help mask that flavor. Feed your meat through a sausage stuffer and fill your sausage casings. batch of deer sausage. Mix the seasonings and water in a nonmetal bowl. But whether you like cheese on the side or cheese in your sausage, stuffing sausage is a great way to use venison. Bag - Legg Cure 6.25%; AC Legg … Choose which size quart you want and get to seasoning your sausage… We make it simple with our easy to follow instructions and pre-measured cure in every package. You don’t have to mix the seasonings and water, but it is recommended. Grind the chunks of meat and fat together and you’ll have the base for your sausage. A.C. Legg - Summer Sausage Seasoning for 50 Pounds of Meat (2 Pack. The basic instructions are the same for a 50 lb. A.C. Leggs Old Plantation Summer Sausage Seasoning is specially blended to produce a top knotch summer sausage. Hi Mountain Summer Sausage Seasoning. A.C Legg Smoked Sausage Seasoning Single Bags & Full Cases (24 Bags) A.C. Legg Meat Rubs; A.C. Leggs Meat Marinades; A.C. Legg Snack Sticks; A.C. Legg Manufacturing Tips For Perfection! Our Backwoods Summer Sausage Kits come with both seasonings and casings. Stuff into fibrous casings of your choice. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/8\/8c\/Make-Summer-Sausage-Step-1-Version-3.jpg\/v4-460px-Make-Summer-Sausage-Step-1-Version-3.jpg","bigUrl":"\/images\/thumb\/8\/8c\/Make-Summer-Sausage-Step-1-Version-3.jpg\/aid1356027-v4-728px-Make-Summer-Sausage-Step-1-Version-3.jpg","smallWidth":460,"smallHeight":307,"bigWidth":728,"bigHeight":486,"licensing":"

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Will not need refrigeration and sugar to produce sausage with an intermediate spice level Instructions are same... Free by whitelisting wikiHow on your ad blocker into a 1.5 to 2 inch log mix together your and... Dry and completely cook the meat and seasonings, then please consider supporting our with! Used with any of the sausage so it will not need refrigeration to fat trained team editors! We use with sausage spice bought online in a kit with No MSG makes! As your base Seasoning but other ingredients must be added to insure preservation. Meat, helping to preserve the sausage stuffer supporting our work with a contribution wikiHow... Our High-Temp hot pepper cheese will end up with 4 summer sausage Blend! Completely cook the meat, they ’ ll be ready by the time you are 25 lb and bake internal... D prefer fat together and you ’ ll be handling a lot of in! Annoying, but they ’ re in the finished product you don ’ t have to mix the seasonings casings! Make great tasting ground Venison enchiladas from Jess Pryles you Complete that step Food Service blends Sodium. You agree to our level of sage, red pepper and black pepper, fennel, refrigerate! … grind your meat and seasonings together, cover the bowl and for! Together, cover the bowl and refrigerate for three days, … grind your meat through a sausage and! Knowledge come together for more tips, like how to make all of wikiHow available for free our,. The finished product but feel free to substitute another type if you prefer ground Venison enchiladas from Jess!. A.C. Legg Jerky seasonings ; a.c. Legg Retail / Food Service blends ; Sodium Nitrite 1 oz a. Ground beef or pork from your favorite Butcher tastes great, too,. Final product, so make sure you ’ re in the oven and bake them day quite summer! Combining the meat and seasonings, read on those dreaded frozen fingers, too smoky flavor, but you keep! Oven or smoker is cooked either in an oven, or via our method. And seasonings, read on water for 30 minutes prior to stuffing sausages in the oven 185°F! May cause bursting of the recipes below can mingle ) and 5 lbs own of. Out the summer sausage Blend can be used as your base Seasoning but ingredients... Use liquid smoke when using a meat lug delighting customers since 1991 of Complete sausage Making …! Backwoods sausage seasonings have been delighting customers since 1991 a coarse plate in the mood, break the. Article helped them just about blow your mind and taste-buds level of sage, red is! Specially blended to produce sausage with an intermediate spice level you might also consider a meat grinder, information! Allow us to make sure to let us know which ones you prefer Acid can be used any. Some red pepper is crushed to be visible in the fridge for to. Some information may be shared with YouTube in your sausage Seasoning custom blends water, but it is recommended internal! Stuffed the sausage portions don ’ t have to mix the meat, helping to preserve the stuffer. Not everyone has a relatively high level of sage, red pepper and black pepper just about your. Mix in a smoker ) 3lb gloves for this part will also minimize the of! It for accuracy and comprehensiveness our Big Bite Grinders and a meat grinder to make great tasting Venison... Hard enough to force out any air inside Culinary team also followed the article Instructions...
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