Include your email address to get a message when this question is answered. 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. Let the sausage rest overnight in your fridge so the flavors can mingle. Encapsulated Citric Acid can be used with any of the LEM Backwoods Cured Seasoning Blends to make a shelf stable sausage. Red Pepper flake, jalapeno and spices kick up the flavor of your summer sausage. Then turn the smoker up to 180°F, add your wood chips and smoke for 2-3 hours. After you’ve broken down your game into quarters and sliced up the steaks, loins, and rump,  you’ll have lots of parts that make for good sausage. Liquid smoke is for adding a smoky flavor when you aren't cooking using real smoke (and sometimes to give cocktails that smoky taste). in warm water for 30 minutes prior to stuffing. A.C. Legg Inc. has served the meats industry with exceptional custom blends of spices and bulk packaged seasonings since 1923. Overfilling may cause bursting of the casing during the cooking process. Amazon. Second, summer sausage is cooked either in an oven, or via our preferred method, in a smoker. Nothing goes with a cold beer on a hot day quite like summer sausage and a hunk of cheese. Last Updated: March 21, 2020 Backwoods Jalapeño Summer Sausage Seasoning, Backwoods Reduced Sodium Summer Sausage Seasoning. 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. It stays in chunks up to 400 degrees and also comes in cheddar, swiss, and Habanero flavors. We like the smoky flavor, but not everyone has a smoker. We make it simple with our easy to follow instructions and pre-measured cure in every package. and 100 lb. Here at LEM, we offer Encapsulated Citric Acid. You will want to use a coarse plate in the meat grinder to make the desired texture. The wikiHow Culinary Team also followed the article's instructions and verified that they work. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Stuff in fibrous or natural casings. No. You might also consider a Meat Mixer and a meat lug. The Backwoods Summer Sausage Blend can be used as your base seasoning but other ingredients must be added to insure proper preservation.). A.C. Leggs Old Plantation Summer Sausage Seasoning is specially blended to produce a top knotch summer sausage. That meat won’t grind itself, and it sure won’t stuff itself into the casings. If you don’t, be sure to wash your hands thoroughly after handling the raw meat. Now that we’ve covered that, we’ll follow brain food with stomach food and jump right into the sausage stuffing how-to. This ingredient is used to lower the pH, dry the sausage and gives it that tang. Chef Tom smokes up some classic Venison Summer Sausage with a mixture of 2/3 venison and 1/3 beef fat. Makes 25 lbs. You can use your own blend of seasonings if you like, and we’ll link to some ideas for those below. We love our hi-temp cheddar cheese with our jalapeño summer sausage seasoning, but feel free to try other combinations. batch you would use 40 lbs. Our team is comprised of professional food scientists and a highly … Other ingredients must be used to lower the pH of the sausage so it will not need refrigeration. batch … 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. of water. If you choose not to wear gloves, always wash your hands thoroughly after handling the meat. Heavy-Duty Stainless Steel Quality Mixing Bow. Remove and cool. Attach your fibrous casing to the sausage stuffer nozzle and crank the sausage stuffer to fill the casing. Remove and cool. Roll the cured beef into sausages, wrap the sausages in foil, and bake them. The basic instructions are the same for a 50 lb. And if you like cheese in your sausage, check out our High-Temp Hot Pepper Cheese. For the curious among you, we’ll touch on the history of summer sausage before stepping through a how-to on sausage making and finally, we’ll include a few of our favorite recipes. Each one weighs approximately. 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. Close your … A true "Southern … Our Summer Sausage packages come in 5 and 25 lb. Shoot for an 80/20 percentage of lean meat to fat. Leggs Old Plantation Summer Sausage Seasoning produces 25 pounds of delicious smoked summer sausage using beef, pork, poultry or venison. capacity 2.5'' Mahogany Casings; 1 Set of Complete Sausage Making Instructions … Mixing the seasonings with water first makes it much easier to evenly distribute the spices throughout the meat. Refrigerate or freeze the finished product. A.C. LEGG OLD PLANTATION BLEND # 10 Our most popular pork sausage seasoning. To finish in a smoker, preheat the smoker to 145°F, open the dampers, place room temperature sausage logs into the smoker and dry for the first hour. It has a relatively high level of sage, red pepper and black pepper. Thanks to all authors for creating a page that has been read 87,930 times. It contains less sage and pepper than blends 10 and 6. Finally, bake the sausages for 1.5 hours at 325°F. Place room temperature sausage in the oven and bake until internal temperature reaches 165°F. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. of fat. #114 Leggs Summer Sausage 4 lbs - chuck, hamburger & 80/20pork 82 grams AC Legg's #114 1 tsp cure#1 3 Tbl's Soy Protein Concentrate 3 tsp Encapsulated Citric Acid (see note) 1 C ice … Feed your meat through a sausage stuffer and fill your sausage casings. Next, divide the chilled meat into 4 equal portions and roll each into a 1.5 to 2 inch log. Pork Sausage Seasoning Blend 10 Our most popular sausage seasoning. You also don’t always have to use game meat. By using our site, you agree to our. By using this service, some information may be shared with YouTube. of smoked product. A.C. LEGGS OLD PLANTATION Salisbury Steak Blend 117 Contains just the right proportions of onion, bell pepper and celery for a homemade taste. Learn how to make great tasting ground venison enchiladas from Jess Pryles! But whether you like cheese on the side or cheese in your sausage, stuffing sausage is a great way to use venison. After combining the meat and seasonings together, cover the bowl and refrigerate for 24 hours. If you want a Sausage Seasoning that is a little less spicy than the AC Legg #10, then you should try the AC Legg #6 Fresh Sausage Seasoning This is the Same As Our Best Selling AC Legg #10 With Less … You can freeze them for about 2 months, if you prefer. Grind the chunks of meat and fat together and you’ll have the base for your sausage. SUMMER SAUSAGE INGREDIENTS: 25.0 Lbs. Working Instructions: 7: Pork Sausage: A mild pork sausage seasoning that contains red pepper, sage, and black pepper. batch of deer sausage. Cure … Contains just the right proportions of black pepper, fennel, and sugar to produce a slightly sweet flavor. Since we all started using refrigerators, food preservation guidelines have evolved. Do the same thing for the other 3 beef portions. Do you use liquid smoke when using a smoker to cook? The next day, you’ll want to cook in either the oven or smoker. A.C. Legg - Summer Sausage Seasoning for 50 Pounds of Meat (2 Pack. Don’t over mix the meat! To finish the sausage raise the temperature to 185°F, add water to your smoker, close the dampers and cook until the internal temperature measures 165°F. This will make it tough. For an oven finish, preheat the oven to 185°F. Speed Cure, and Butcher Twine) to make your next 25 lb. Both cooking methods partially dry and completely cook the meat, helping to preserve the sausage. Hi Mountain Summer Sausage Seasoning. Each kit has our Summer Sausage seasoning with cure, Fibrous Casings, string to tie the end, and directions, (in case you forget how.) You will end up with 4 summer sausage logs. You only need to puncture a single line of holes, from end to end, for each sausage log. This Smoked Venison Summer Sausage recipe we think will just about blow your mind and taste-buds. Sausage Seasoning; Snack Stick Seasoning; Spices; Summer Sausage Seasoning; Ready Made Meats; DIY Kits; Gift Sets; Shop All; Popular Brands. This final process is called lactic acid fermentation, and while it inhibits the growth of bad bacteria, it also imparts that signature tangy taste you probably associate with many of the foods we just mentioned. Everything You Need to Make Sausage 1. 70% Lean Beef 3.0 Lbs. You may want to put on plastic gloves first, since you’ll be handling a lot of meat in this recipe. Mix the seasonings and water in a nonmetal bowl. © 2018 LEM Products. Remember to wash hands, surfaces and utensils after handling raw meat to prevent the spread of bacteria that can be found in uncooked meat. of meat to 2 lbs. A.C. Legg is proud of our Old Plantation Seasoning line and custom seasoning blending. A true “Southern Style” seasoning. It has a relatively high level of sage, red pepper and black pepper. This article has been viewed 87,930 times. To make summer sausages, start by mixing liquid smoke, onion powder, pepper, garlic powder, mustard seeds, and curing salt with water in a large metal bowl and adding ground beef. The mixer makes stirring in those seasonings much easier. Venison Jalapeño-Cheddar Summer Sausage - Outdoor channel, Step by Step Summer Sausage - Taste of Artisan, Gramps’ Venison Summer Sausage - allrecipes.comSmoked Summer Sausage - Just a Pinch Recipes. If you are making summer sausage in a smoker, there is no need to add the liquid smoke called for in this recipe for oven-baked summer sausage. At what internal temperature is the sausage considered done? We use cookies to make wikiHow great. Press the meat into your sausage stuffer, being sure to push hard enough to force out any air pockets. Bag - Legg Cure 6.25%; AC Legg … Pork Sausage Seasoning Blend 10 Our most popular sausage … A. C. Legg Old Plantation; PS Seasoning and Spices; Weston Brands; Custom Blend Seasoning; Troyer; Sausage & Seasoning Co. Tru-Linker Co. View All; Info Sausage … That’s because traditional summer sausage is a semi-dry sausage that features three different types of preservation, a method that has been used for hundreds of years. 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. To make 10 lbs. Stuff the casings tightly but do not overfill. In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. When rolling out the mixture into logs, work the meat thoroughly by hand to ensure all air pockets are released from the summer sausage. bags of Hi Mountain Maple Cure (10) 3lb. A.C. LEGG OLD PLANTATION Sweet Italian Sausage Blend 101 Contains just the right proportions of black pepper, fennel and sugar to produce a slightly sweet flavor. We recommend you soak our. bags of Hi Mountain Gourmet Seasoning (2) 4.2 oz. With a 50 lb. Some people (including quite a few here at LEM) even add cheese to their summer sausage. Water(Optional) 1.0 Oz. Learn more... Summer sausage is often seen in delis, but you can easily make your own summer sausage at home! Tested. Stuff into fibrous casings of your choice. DESCRPITION:Contains just the right proportions of onion, … Finally, traditional summer sausage contains lactic acid produced by the addition of sugar and lactobacillus bacteria, the same bacteria often used as starter in yogurt, cheese, sauerkraut, pickles, beer, cider, kimchi, and cocoa. (Note: LEM Backwoods Cured Seasoning Blends, including Summer Sausage, do not have the preservatives needed to make a shelf stable sausage. Mix together your beef and seasonings, then cure the meat overnight. Only manipulate the meat enough to evenly season it. A.C. LEGG OLD PLANTATION BLEND # 10 Our most popular pork sausage seasoning. First, the curing salts (our LEM seasoning blends include these salts) get the preservation process started. Once you’ve stuffed the sausage and sealed the ends, roll them back and forth to remove any air inside. Grind your meat using a meat grinder. You can eyeball it – the sausage portions don’t have to be exactly the same size. of pork. You might also check out our Backwoods Jalapeño Summer Sausage Seasoning or our Backwoods Reduced Sodium Summer Sausage Seasoning. AC Legg Jalapeno Smoked Sausage Kit for 25 lbs. The water ensures even distribution of the seasoning in the final product, so make sure you complete that step. {"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":"