A.C. Legg - Summer Sausage Seasoning 18 Ounce With Cure - 8 Pack for 200 Pounds of Meat

Manufacturing Instructions: MANUFACTURING PROCEDURE: 1. Grind meat through 1/2" inch plate. Transfer to mixer. 2. Add up to 12 oz of water (optional), seasonings and sodium nitrite. 3. Mix until the meat block is tacky. (6-8 minutes) 4. Regrind through a 3/16" inch plate. Stuff into casings. 5. Process in smokehouse to 155° F internal. *To get a signature tang flavor and manufacture a reduced pH product, use starter culture or encapsulated acid (3 oz per 25lbs of meat) to meat after grinds but prior to stuffing.

• AC Legg Summer Sausage Blend 114
• 8 Pack with 8 Cures - Each bag seasons up to 25lbs of meat, for 200lbs total
• Always a crowd favorite and one of the most popular Legg cured seasonings.
• Can be used with pork, beef, venison, elk, wild hog, moose, antelope, or a mix of any of your preferred meat.
• Ingredients: Blended of Salt, Dextrose, Sugar, Spices, Garlic Powder, Sodium Erythorbate (1.17 percent ), and Less Than 2 percent Tricalcium Phosphate Added as an Anticaking Agent.
• Each unit count: 8.0