LEM Backwoods Cured Summer Sausage Seasoning 9508

LEM Backwoods Cured Summer Sausage Seasoning 9508

This Customer Favorite Delivers A Tangy Explosion Of Flavor.

Enjoy these Cured Sausage Seasonings, painstakingly flavored to make the greatest wild game or domestic meat-cured sausage around! Each seasoning package includes a packet of Cure.

A Note About Cure: Cure should be used to control botulism as well as add color and flavor to your smoked or cooked sausage.

To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 5 ounces of water for 5 pounds of meat.

To make smaller batches: Use 1 tablespoon & 2-1/2 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1 ounce of water for each pound of meat used.

Directions: Grind a mixture containing at least 20% pork or pork fat. Dissolve seasoning and cure in water. Mix thoroughly with meat until tacky.

Process in one of the following ways: Roll into logs (about 10" long and 2" in diameter). Roll back and forth to remove air. Preheat oven to 300°F. and place in oven for 1 hour or until internal temperature reaches 165°F. Remove and cool. Stuff into fibrous or non-edible collagen casings (soak casings in warm water prior to stuffing) and place in refrigerator overnight. Preheat oven to 180°F. and place in oven or smoke in a smoker until internal temperature of the log reaches 165°F. Remove and cool.

• Refrigerate or freeze finished product
• Keep cure out of reach of children
• Do not use more cure than recommended
• Seasoning Ingredients: Salt, Dextrose, Sugar, Spices, Garlic Powder, Maltodextrin, Sodium Erythorbate (1.32%), And Less Than 2% Silicon Dioxide Added As An Anticaking Agent
• Cure Ingredients: Salt, Sodium Nitrite (6%), Red 3, And Less Than 2% Silicon Dioxide As A Processing Aid
• Warning: This product is manufactured in a facility that processes tree nuts.

Does not contain gluten or MSG.