A.C. Legg Smoked Sausage Seasoning. Blend #105Ask a Question
- 1 - 11 oz.Bag Seasons 25 lbs. of Meat
- Includes The Correct Amount of Speed Cure Which Is Needed In Making Deer Sausage
- Works GREAT for making Smoked Deer Sausage
- UPC: 078665001052
Purchase 2 or more bags of the Snack Stick seasoning for a discount. Just click on the arrow in the box above where it says "1 Bag Smoked Sausage Seasoning - $14.97" to choose 1, 2, or 4 bags. The more bags you buy the more you Save!
We also sell a DVD that shows how we make Smoked Deer Sausage. This DVD also shows how to make Smoked Deer Jerky and Smoked Deer Snack Sticks. You can view details of this DVD and watch a 5 minute clip here.
To make your Deer Sausage sausage Stand Out and better than your friends add one of our varieties of High Temperature Cheese! Choose Cheddar, Pepper Jack or Habanero Cheese. 1/4 inch cubes will not melt in your deer sausage while smoking. Sold in 2.5 lb. bags which is the correct amount for a 25 lb. batch of Deer Sausage.
Salt, Dextrose, Spices, Sodium Erythorbate (7/32 0z.) Do NOT Add Salt
How To Make 25 lb. Batch of 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 2.5 lbs. [5 cups] of ice cold water and mix with an electric mixer. Then add the 1 bag of AC Legg 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 38° F.
Smoke/Cook the stuffed deer sausage to internal temperature of 152° 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.
The basic instructions are the same for a 50 lb. and 100 lb. batch of deer sausage. With a 50 lb. batch you would use 40 lbs. of deer and 10 lbs. of pork. Use 2 oz of Speed Cure (Sodium Nitrite) and 5 lbs. of water. With a 50 lb. batch you would use 80 lbs. of deer and 20 lbs. of pork. Use 4 oz of Speed Cure (Sodium Nitrite) and 10 lbs. of water. The next morning we hang the deer sausage in the smokehouse (by the string loops on the end of the casings on Bacon Hangers (we use real Hickory Sawdust to produce the smoke), until the internal temperature of the sausage is 155 ° F.
- After the sausage product has been seasoned, stuffed and cured overnight, we hang the sausage product in the smokehouse, carefully positioning the sausages so that they are not touching one another.
If you have a meat thermometer, push the probe into the center of one of the sausages, set the temperature alarm at 155° F.
Begin by setting the temperature to 130° F for the first two hours; open the smoker damper wide open until the sausages internal temperature reaches 90 degrees.
- For the next two hours, close the damper to the 1/2 (half) open position and raise the smokehouse temperature to 140° F. Now you can apply your sawdust to begin the smoke, longer is optional if you prefer a heavy smoke.
- For the next two hours, raise the smokehouse temperature to 150 degrees and keep the damper half open and keep replenishing the sawdust to keep the smoke going.
- Now raise the smokehouse temperature to 165 to 170° F, close the damper to 2/3 closed and keep the sawdust smoking until the sausages reach an internal temperature of 150° F. Remove the sausages from the Smokehouse and let them cool down overnight at room temperature. The next day the deer sausage is ready to eat.
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