$7.55
per EA
Volume Pricing
| Buy 1+ | $7.55/ea |
| Buy 6+ | $6.95/ea |
| Buy 24+ | $6.00/ea |
Ships from: Southern Indiana Butcher Supply
Leggs Old Plantation Summer Sausage Seasoning produces 25 pounds of delicious smoked summer sausage using beef, pork, poultry or venison. Stuff in fibrous or natural casings.
Blended of Salt, Dextrose, Sugar, Spices, Garlic Powder, Sodium Erythorbate (7/32 ounce), and less than 2% Tricalcium Phosphate added as an anti-caking agent. All natural spices. Contains no MSG, wheat or dairy products. Net weight: 18oz.
THIS PACKAGE DOES NOT CONTAIN THE SODIUM NITRITE CURE.
If you are smoking or processing meats at low temperatures (below 140 degrees F) you must use a sodium nitrite cure. Cure for smoked sausage products are available in pre-measured one ounce packets or by the pound. A one ounce packet of Quick Cure is enough to cure 25 pounds of sausage. Please Visit The Cures Section of our store or see the related products below to order.
An excellent mix!
I've use 3-4 bags of this mix with both venison/beef and elk/pork summer sausage. Everyone raves about it. It can taste a little salty to me but then I generally avoid salt. I usually make 10 or 15 lb batches. It's easy to divide the bag by weight. Seal the unused part in the original bag and it keeps well.
I'm looking for legs season salt that use to come in a plastic kinda square bottle
Awaiting response
I have 12 lbs of meat total. Could you please tell me how much Leggs summer sausage seasoning to use. Also how much cure and water? I would SO much appreciate it. Thanks, Deborah
Answer
The suggested instructions on the Blend #114 package state to use 1oz tinted curing salt per one 18oz package of Summer Sausage Seasoning for 25lbs of meat. If smaller batches are being made you would simply do the math to find the appropriate amounts.i.e.For Seasoning: 18oz / 25lb = 0.72oz seasoning / 1lb of meat.For Cure: 1oz / 25lb = 0.04oz cure / 1lb of meat.If you have 12 lbs meat, then:Seasoning: .72 ounce seasoning * 12lb meat = 8.64oz of seasoningCure: .04oz cure * 12lb of meat = .48oz of cure
With Summer Sausage Season Blend #114, -Does this blend have a smoke flavor in it? (I am looking for one that does not)-Can this blend be used without smoking?-With this be a ground starter blend to add some other seasonings?Thanks
Answer
Hello Zeke - Thank You for your Inquiry.-The Summer sausage Seasoning Blend 114 does not contain any smoke flavoring.- You can cook your Summer Sausage in an oven or temperature controlled grill if you would like to avoid the addition of smoke.- This blend is frequently used as a starter to add additional flavors to tune to the user's preference. Red pepper flakes, dried jalapenos, high temp cheese, black cracked pepper, and garlic just to name a few common additions.
I didn’t know you had to put the cure packet in the meat. I cooked it at 250 degrees . Is it safe to eat.
Answer
Cures impart characteristic flavor and color to the product and are necessary to use when smoking at low temperatures, usually around +/- 100 degrees F. Once the desired color is obtained the house temp is raised gradually to achieve an internal product temperature of 155. The product is then chilled and ready to eat. Cooked at high temps like 250 should present no problem as long as a safe internal temperature has been achieved. Please review FDA recommended safe internal temperatures for ground meat.
i just bought the summer sausage seasoning lot number 186941 there is a smaller bag on the inside i asume is cure how much of this do i use per pound?
Awaiting response
I have purchased several of your summer sausage seasoning packs. They are the 1# 3oz for 25# of meat. I am going to cook the summer sausage in the oven at 190 degrees. Do I have to use the Legg Cure 6.25% or is that just for smoking at low temps? Also you wouldn't happen to know how much habenaro powder I should put into a 25# batch do you:) Thanks, Dave
Awaiting response
Is there any you can tell me in volume,cups or table or teaspoon how muchsummer sausage seasoning #114 to use per pound of ground meat. I can not make 25 pounds until I know I will like it. I would like to know by the pound or 5 pounds would work as well.thank you very much.
Answer
10 Level tablespoons of Leggs Old Plantation Summer Sausage Seasoning will season 5 pounds of summer sausage. Level the spoon off with the back of a knife and the measurement is almost exact weight. If you can weigh the spice you can figure .0452 per pound of meat. Properly processed this blend produces one of the most delicious summer sausages around. Try some and enjoy!
Leggs Old Plantation Summer Sausage Seasoning produces 25 pounds of delicious smoked summer sausage using beef, pork, poultry or venison. Stuff in fibrous or natural casings.
Blended of Salt, Dextrose, Sugar, Spices, Garlic Powder, Sodium Erythorbate (7/32 ounce), and less than 2% Tricalcium Phosphate added as an anti-caking agent. All natural spices. Contains no MSG, wheat or dairy products. Net weight: 18oz.
THIS PACKAGE DOES NOT CONTAIN THE SODIUM NITRITE CURE.
If you are smoking or processing meats at low temperatures (below 140 degrees F) you must use a sodium nitrite cure. Cure for smoked sausage products are available in pre-measured one ounce packets or by the pound. A one ounce packet of Quick Cure is enough to cure 25 pounds of sausage. Please Visit The Cures Section of our store or see the related products below to order.
An excellent mix!
I've use 3-4 bags of this mix with both venison/beef and elk/pork summer sausage. Everyone raves about it. It can taste a little salty to me but then I generally avoid salt. I usually make 10 or 15 lb batches. It's easy to divide the bag by weight. Seal the unused part in the original bag and it keeps well.
I'm looking for legs season salt that use to come in a plastic kinda square bottle
Awaiting response
I have 12 lbs of meat total. Could you please tell me how much Leggs summer sausage seasoning to use. Also how much cure and water? I would SO much appreciate it. Thanks, Deborah
Answer
The suggested instructions on the Blend #114 package state to use 1oz tinted curing salt per one 18oz package of Summer Sausage Seasoning for 25lbs of meat. If smaller batches are being made you would simply do the math to find the appropriate amounts.i.e.For Seasoning: 18oz / 25lb = 0.72oz seasoning / 1lb of meat.For Cure: 1oz / 25lb = 0.04oz cure / 1lb of meat.If you have 12 lbs meat, then:Seasoning: .72 ounce seasoning * 12lb meat = 8.64oz of seasoningCure: .04oz cure * 12lb of meat = .48oz of cure
With Summer Sausage Season Blend #114, -Does this blend have a smoke flavor in it? (I am looking for one that does not)-Can this blend be used without smoking?-With this be a ground starter blend to add some other seasonings?Thanks
Answer
Hello Zeke - Thank You for your Inquiry.-The Summer sausage Seasoning Blend 114 does not contain any smoke flavoring.- You can cook your Summer Sausage in an oven or temperature controlled grill if you would like to avoid the addition of smoke.- This blend is frequently used as a starter to add additional flavors to tune to the user's preference. Red pepper flakes, dried jalapenos, high temp cheese, black cracked pepper, and garlic just to name a few common additions.
I didn’t know you had to put the cure packet in the meat. I cooked it at 250 degrees . Is it safe to eat.
Answer
Cures impart characteristic flavor and color to the product and are necessary to use when smoking at low temperatures, usually around +/- 100 degrees F. Once the desired color is obtained the house temp is raised gradually to achieve an internal product temperature of 155. The product is then chilled and ready to eat. Cooked at high temps like 250 should present no problem as long as a safe internal temperature has been achieved. Please review FDA recommended safe internal temperatures for ground meat.
i just bought the summer sausage seasoning lot number 186941 there is a smaller bag on the inside i asume is cure how much of this do i use per pound?
Awaiting response
I have purchased several of your summer sausage seasoning packs. They are the 1# 3oz for 25# of meat. I am going to cook the summer sausage in the oven at 190 degrees. Do I have to use the Legg Cure 6.25% or is that just for smoking at low temps? Also you wouldn't happen to know how much habenaro powder I should put into a 25# batch do you:) Thanks, Dave
Awaiting response
Is there any you can tell me in volume,cups or table or teaspoon how muchsummer sausage seasoning #114 to use per pound of ground meat. I can not make 25 pounds until I know I will like it. I would like to know by the pound or 5 pounds would work as well.thank you very much.
Answer
10 Level tablespoons of Leggs Old Plantation Summer Sausage Seasoning will season 5 pounds of summer sausage. Level the spoon off with the back of a knife and the measurement is almost exact weight. If you can weigh the spice you can figure .0452 per pound of meat. Properly processed this blend produces one of the most delicious summer sausages around. Try some and enjoy!
Great heat source with less smoke. Excellent for burgers, pizza, and baking. 20 lb Bag