A.C. Legg Bologna / Frank Seasoning. Blend #125
Ask a QuestionEveryone will love this blend, which produces "old-fashioned" bologna or frankfurters.
Purchase 2 or More Bags for a Discount!
Salt, Dextrose, Monosodium Glutamate (2.86%), Onion and Garlic Powder, Sodium Erythorbate (7/32 OZ.), Spice Extractives, and less than 2% Tricalcium Phosphate added as an anti-caking agent.
The Bologna/Frankfurter Seasoning comes with a 1 oz. Bag of Speed Cure.
14 oz. bag. Contains MSG.
UPC: 078665001250
- Mix bag with 25-lbs. of meat. You can use 25 lbs. of lean pork (boneless pork shoulder butts will work if you can't purchase 80/20 pork trim from a butcher shop). Or you can use 22 lbs. of lean pork and 3 lbs. of lean beef.
- Empty entire bag of seasoning into the 25 lbs. of meat and mix thoroughly (it works best if you cut the meat into small chunks first).
- Stir till seasoning is well mixed with the meat.
- Grind through normal grinder plate. Normally 1/4inch grinder plate
- Then stuff the sausage into Natural Hog Casings for links.
- Breakdown for less than a 25 lb. batch - 3 Tablespoons of seasoning per 5 lbs. of meat.
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Customer Reviews
Tried my hand at doing Caribou Hot Dogs for the first time. Great Flavor, definitely will buy it again.
QUESTIONS & ANSWERS
Ask a Question-
Have the A.C. Legg bologna blend #125. No real directions on bag. What is a good conversion rate on seasoning and cure for making smaller batches
The breakdown for batches smaller than 25 lbs. for the AC Legg Bologna/Frankfurter seasoning is:
6/10 (.6 oz.) per 1 lb. of meat
or
1 oz. will season 1.66 lbs. of bologna/frankfurter
Make sure you mix the 1 oz. bag of sodium nitrite into the seasoning before use.
2 Tablespoon = 1 oz. So you would use just a little over 1 Tablespoon of mixed seasoning for 1 lb. of meat