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LEM Products Backwoods Jalapeno Summer Cured Sausage Seasoning, Ideal for Wild Game and Domestic Meat, Seasons Up to 100 Pounds of Meat, 5 Pound, 4 Ounce Bucket with Pre-Measured Cure Packet Included
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LEM Products Backwoods Jalapeno Summer Cured Features
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Spice Up Your Sausages: Experience the perfect fusion of spices with our Backwoods Jalapeno Summer Cured Sausage Seasoning. This distinct blend is all the flavor you love from the traditional summer sausage with a kick of jalapeno peppers.
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A Versatile Seasoning: Amplify the flavors of your wild game and domestic meat with our tantalizing blend of top-quality spices. Plus, create delicious sausages by using high-quality cuts of meat.
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Best Uses: First, grind a mixture containing at least 20% pork or pork fat. For smaller batches or if making the entire package, simply dissolve seasoning in water and mix thoroughly with meat—instructions on the package.
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Processing Directions: Make sausages by rolling the mixture into logs, rolling back and forth to remove air. Or stuff them into fibrous or non-edible collagen casings after they have soaked. Then either cook in the oven or smoke in a smoker.
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All You Need: Each bucket of seasoning is designed to season 100 pounds of sausage and contains a pre-measured packet of cure, making it perfect for any snack-making task. And we make it easy with straightforward instructions on every package.
About LEM Products Backwoods Jalapeno Summer Cured
Expertly created for enthusiasts who take pleasure in crafting their own culinary delights, LEM Products Backwoods Cured Sausage Seasonings are precisely what you need to transform your favorite meats into flavorful sausages. Crafted with a fusion of top-grade spices, our Jalapeno seasoning is all the flavor you love from the traditional summer sausage with a kick of jalapeno peppers. Simply grind a mixture containing at least 20% pork or pork fat and then dissolve the seasoning in water, mixing thoroughly with the meat. To make sausages, roll in logs, rolling back and forth to remove air, or stuff into fibrous or non-edible collagen casings after they have been soaked. Then, preheat your oven to 300°F and place the log in for approximately an hour or until the internal temperature reaches 165°F. If using a casing, after stuffing, refrigerate the sausages overnight to allow them to set. The following day, preheat your oven to 180°F and cook in the oven, or smoke it in a smoker until the internal temperature reaches 165°F. Remove and cool. Each 5 lb., 4 oz. bucket seasons up to 100 pounds of sausage and contains a pre-measured packet of cure. Contains no MSG.
