pre made sausage mixes - Smoking Meat Forums
Aug 10, 2020 · Grind the meat, mix in the seasonings and water until well blended. Let rest overnight for seasonings to blend. I rarely buy pre-mixed sausage seasoning, however one exception is Walton's Chorizo. It leans toward an Americanized chorizo and we make no adjustments or additions. It's good in red chili, or as an adder to taco meat.
seasoning + cure mix = too salty? - Smoking Meat Forums
Dec 10, 2012 · you didn't say which seasoning mix you were referring to but from my small amount of knowledge & experience compared to those afore mentioned pro/semi pro sausage makers, there is a difference in "sausage mix in a bag". I have found that AC leggs which I use often, their snack stick seasoning is more salty than LEM. Just one comparison.
Mix in Spice before or after the grind - Smoking Meat Forums
Sep 8, 2012 · Mix the cure, salt, water and spices together and mix well.... added to the chunks and fat and mixed well... then I add the soy protein (1/2 of what is recommended) and mix and grind immediately then stuff (vertical stuffer) immediately hopefully before all the sticky stuff happens.... I like to maintain the meat texture of the grind....
Where do you buy your pre mixed breakfast sausage seasoning
Oct 19, 2022 · Grind the meat, mix in the seasonings and water until well blended. Let rest overnight for seasonings to blend. LUKAINKA Lukainka is a French Basque farm style sausage. Also great for sausage burgers or sausage-cheese burgers. 1000g - ground pork butt 15g - salt - (1.5%) 2g - black pepper - (0.2%) 1g - white pepper - (0.1%)
Hi-Country and Hi-Mountain Sausage Kits - Smoking Meat Forums
Dec 26, 2021 · Both the sausage kits and the jerky kits are a 2-part mix (seasoning and cure). I do like the fact that Hi Mountain takes this approach, rather than having a bag of pre-mixed seasoning/cure. But I would agree that the sausage does not have the background 'cured' flavor we get from Cure #1. Plus their cures are lower percentages of sodium nitrite.
LEGGs Old Plantation Copycat - Smoking Meat Forums
Oct 25, 2020 · Fassett's Breakfast Sausage Seasoning I had to make up a new batch of breakfast sausage seasoning, and I follow a recipe by weight: 8 oz. salt 2 oz. black pepper 1 oz. sage put in ziploc and shake thoroughly, then use ½ oz. per lb. of meat However, this time, for those that don't have scales, I also dumped the contents of each...
Venison Summer Sausage - Smoking Meat Forums
Dec 13, 2023 · Making my first attempt at summer Sausage. Using Sausage Maker Game Summer Sausage seasoning as I've heard great reviews. Using 4lb venison, 1lb pork far, 1 TSP Cure 1 and 4.5oz of seasoning. Will grind/mix tonight and let sit overnight regardless of instructions saying to smoke right away. Also adding 0.5lb high temp cheese. Will update
Adding water to sausage - Smoking Meat Forums
May 2, 2018 · Prior to starting my hobby of sausage making, I read reams of information, from here and from several of the country's top sausage makers. The common thread among all of the information sources is that there are three primary ingredients in sausage: meat, fat, and liquid. From there it's a matter of which meat(s) you use and your spices.
Anyone use AC Leggs fresh Cajun Sausage spice?
Jan 4, 2021 · used AC Legg’s “Fresh Cajun Sausage Seasoning?” It is their mix #110. I’m doing a third of a batch (just shy of 9 pounds.) I did 50% venison 50% Pork shoulder. Hoping for an andouille flavor. I immediately smelled something different when I opened the spices. It didn’t smell “Cajun” it smelled more southwestern.
Your PS Seasonings Experience - Smoking Meat Forums
Mar 22, 2024 · I would take their seasoning weight and divide by 25 to find the weight of the seasoning per pound of sausge; THEN, mix up 1 pound of sausage with that amount you just calculated and weighed out and do a fry test. If too salty then reduce seasoning by about 5-10% (5% if a little too salty, 10% if worse) and mix up a separate pound of meat with ...