AC Legg Jalapeno Smoked Sausage Kit
- 1 oz. Speed Cure
- Butcher Twine
Purchase 2 of the Jalapeno Smoked Sausage Kits for a discount. Just click on the arrow in the box above where it says "1 Jalapeno Smoked Sausage Kit - $24.97 " to choose 1 or 2 bags. The more bags you buy the more you Save!
How To Make 25 lb. Batch of Smoked Jalapeno Deer/Beef Sausage. Start with 20 lbs of [as chilled as possible - semi-frozen works great] deer or beef that has been trimmed of most of the fat, and add 5 lbs. of (80/20) lean pork trimmings (boneless pork shoulder butts will work for this if you don't have access to a butcher shop). Grind meat through a coarse grinder plate. Add the 1 oz. packet of Sodium Nitrite [also called Speed Cure, Quick Cure or InstaCure] to 2 1/2 lbs. [5 cups] of ice cold water and mix with a electric mixer. Then add the 1 bag of AC Legg Jalapeno Smoked Sausage Seasoning and mix thoroughly again. Then add this cure to the coarse ground mixture of deer and pork. Stir for 5 minutes until the liquid cure mix is thoroughly mixed into the deer/pork . Then grind this mixture through a fine grinder plate. Stuff the raw deer sausage into fibrous casings that have been soaked in lukewarm water for 30 minutes. Hold over night in refrigerator. The refrigerators' temperature should be 38deg; F. Smoke/Cook the stuffed deer sausage to internal temperature of 152deg; F. You need a meat thermometer to make sure of this final temperature. Hickory smoke is the best type of smoke for deer sausage. Hickory sawdust works better than hickory chips.
EVERY product we sell is shipped FREE in the U.S.! Every Day. NO Minimum.
Most orders are shipped by USPS Priority Mail or USPS 1st Class Mail.
Any order under 15 oz. is shipped USPS 1st Class Mail.
Some heavy (usually orders over 10 lbs.) or bulky items are shipped by UPS Ground.
You will receive an email within 24 with your Tracking Number and Shipping Carrier.
Shipping Policy
Orders received before 12:00 p.m. CST will normally be shipped out the same day.
Orders received between 11:00 p.m. Saturday and 3:00 p.m. Monday will be shipped out on Monday
We proudly offer free shipping and handling to all 50 states in the US. (We do NOT ship outside of the U.S.).
Free Shipping will be applied automatically to all qualifying orders –
no minimum purchase, coupons or promotion codes are required.
Normal Shipping Times:
USPS Priority Mail - 2 to 3 Business Days
USPS 1st Class Mail - 2 to 5 Business Days
UPS Ground - 3 to 5 Business Days
100% Money Back Guarantee
So - I offer a 100% Money Back Guarantee on EVERYTHING we sell!
If at any time (not just 30 days or 1 year - ANY TIME) you are not completely satisfied with any product, please let us know and we will promptly refund your money in full.
And we NEVER charge a Restocking Fee! NO HASSEL!
FREE Return Shipping!! We will also Pay For Your Return Shipping - or let you know if you even have to return our product(s)!
Customer Reviews
Been buying all our supplies here for the past several years. They are amazing, high quality supplies and would not go elsewhere for my deer processing supplies!
Added cheese and followed directions. Came out delicious.
Made a batch of venison sausage added cheddar cheese turned out excellent has real jalapeño in it
First time with this seasoning. I added high temperature cheddar and it turned out great. I would definitely order again.
I have been making summer sausage at home for over 20 years and this years batch with this seasoning has been the best.
Customer Reviews
Been buying all our supplies here for the past several years. They are amazing, high quality supplies and would not go elsewhere for my deer processing supplies!
Added cheese and followed directions. Came out delicious.
Made a batch of venison sausage added cheddar cheese turned out excellent has real jalapeño in it
First time with this seasoning. I added high temperature cheddar and it turned out great. I would definitely order again.
I have been making summer sausage at home for over 20 years and this years batch with this seasoning has been the best.
QUESTIONS & ANSWERS
Ask a Question-
if i have pork back fat can i use that and what would the ratio be for venison to fat?
We use a ratio of 80% deer and 20% pork.
The pork we use is 80% lealn pork trim.
Eg: 20 lbs. of deer and 5 lbs. of lean pork.
So if you using 100% fat is would add no more than 10%.
So I would recommend 90 to 95% deer and 5 to 10% pure pork fat. -
If I dont have deer meat, can I use ground chuck from the grocery store and if I can use ground chuck for 25lbs worth would I use 80/20?
Hi Chris,
The way we do it when making a beef sausage would be to use 20 lbs. of bonless chuck roast and 5 lbs. of pork butt.
Can use the ground chuck but you will be grinding 2 more times and often on the third ground your meat would starting getting "mushy" or your grind might back up (not be able to grind the meat any further). -
Are there kits smaller than this to make around 10lbs of summer sausage? Looking at attempting this for the first time with Chuck Roast and Pork Mixed.
Hi Chris,
No, I'm sorry, but the 25 lb. size kit (in the Legg Jalapeno or any of the kits we sell) is the smallest we carry.