| | Pork Sausage Seasoning Why make your own sausage at home?
You will be making gourmet sausages that are better than anything you can buy in the market, and at half the cost!
And, making your own sausage in flavors that can't be matched by the industrial sausage found in the supermarket.
Plus, you have the knowledge of being in control of every ingredient that goes into the sausage and what type of meat goes into your sausage! We now have SAUSAGE MAKING KITS available! Our Sausage Making Kits have everything (seasoning, natural hog casings and directions)
you need to make a 25 lb. batch of sausage at a DISCOUNTED price!
Click here to see what SAUSAGE MAKING KITS are available and how much you can SAVE!!  AC Legg Pork Sausage #10 Kit for 100 Lbs. of Meat ONLY $50.00! SAVE $16.00 off the 25 Lb. Kit Price!
Special SALE on our Best Selling AC Legg Pork Sausage Seasoning! AC Legg #10 - Click here.
| Do you like your sausage a little more hot and spicy?
Then pick up a 4 oz. bag of our Ground Red Pepper!
One bag heats up 25 lbs. of meat.
Click here to place your order for a 4 oz. bag of Ground Red Pepper for ONLY $14.00! | Click here to see our Natural Hog Casings we use with our Fresh Sausage Seasonings above.
| Rubs, Cures and Marinades | AC Legg BBQ Seasoning & Rub | Witts Complete BBQ Marinade | AC Legg Grill Marinade | AC Legg Mesquite Marinade | AC Legg Caribbean Marinade | AC Legg Dry Smoke Flavor Seasoning | Ground (Cayenne) Red Pepper | Sodium Nitrite (Quick Cure or Speed Cure) | Encapsulated Citric Acid | Complete Sugar Cure | These Seasonings Are Available ONLY From Commercial Meat Processors.
You WON'T find them in your local grocery store!
NOW Available - Big Discounts on Multiple Bag Purchases.
Stock Up Now and SAVE! |  Denotes NO MSG!
| All our Fresh Pork Seasonings are Nitrate FREE! | | Sausage Making Tip #1: Try to maintain near-freezing temperatures (of the meat) throughout the process. This will keep the sausage from crumbling when being cooked. | **We make our Fresh Deer Sausage by combining 50% Lean Deer Meat with 50% Lean Pork.
To use this recipe with any one bag of seasoning above, we combine 12 1/2 lbs. of Lean Deer with 12 1/2 lbs. of Lean Pork. Then we add one bag of seasoning to 5 cups (approximately 2 1/2 lbs) of water and stir till the seasoning is dissolved. We first grind the combination of deer and pork meat through a 1/2 inch plate. Then we add the dissolved seasoning/water mix to the meat. Stir thoroughly. Then grind this again through the "hamburger" plate. We then stuff the meat into 32/35mm hog casings, wrap and freeze. You can also patty out the meat, or leave it in bulk 1 or 2 lb. packages. Most butcher shops will see you lean pork, which is usually called "80/20" Pork Trim. If you can't find a local butcher to buy "80/20"Pork Trim, you can substitute Boneless Pork Butts from a Grocery Store Meat Dept.
Cook you Fresh Deer Sausage just like you would your Fresh Pork Sausage. | Special Sale | We also have Complete Sugar Cure Mix and Sodium Nitrite for your Curing needs! | Complete Sugar Cure Mix.
To be used in Curing Pork Hams,
Bacons, Jowls & Shoulders. | Sodium Nitrite.
(Also called Speed Cure, Quick Cure or InstaCure.)
To be used in making Beef or Deer Jerky
or any Smoked Beef or Deer Sausage. |
We are NOT JUST a Retail Home Butcher Supply Store!
We ACTUALLY Process Beefs, Hogs and Deer.
We Have Since 1949!
And we continue to do so today.
WE ONLY SELL PRODUCTS THAT WE USE! You may want to check out other Home Butcher Supply Web stores
and see if they actually use the products that they sell in
"Their" Meat Processing Plant (that is, if they have one!). Find out more of what makes Ask The Meatman.com
a Unique Home Meat Processing Supplier,
and Why You Should Shop Here!! AND AS ALWAYS - FREE SHIPPING IN THE U.S.! | Last Updated - Wednesday, April 09, 2008 12:27:52 PM |
| Sausage Making Tip #2: Try and limit the time you keep the sausage at room temperature to 30 minutes or less. So estimate how pounds of sausage you can grind, stuff or package in less than 30 minutes. If you have a lot of sausage to make, break it into batches that can be made in 30 minutes or less. This helps by keeping the temperature of the meat as cold as possible - which is safer and leads to better tasting sausage. | Have you found Pork Sausage Seasoning
at a lower price somewhere else on the Web?
Are you Sure? Are you sure that they are lower priced?
Make sure you consider the following: | Have you added in their shipping charges? | Our price includes free shipping!
And usually gets to you in 2 - 3 days! | Do they have a minimum dollar purchase?
Are their small orders added a special fee? | We have NO MINIMUM ORDER Nor
SPECIAL FEE for small orders! | Do they have a handling charge on top
of their shipping charge? | We have NO HANDLING CHARGE! | PLUS - You know your Pork Sausage Seasoning TOTAL COST NOW -
NOT after you fill out 4 or 5 pages of credit card information, shipping addresses
AND find out you have to Register yourself with THAT website
with all sorts of personal information!
And THEN find out they have a minimum order surcharge, or a handling fee
or a Extremely High Shipping Fee!
And on top of that, your order might takes weeks to receive.
Plus you might find out that they DO NOT ship to P.O. Boxes!
| Brief Directions. Cut meat into chunks about 2 inches by 2 inches by 2 inches. Mix in seasoning thoroughly and grind through 1/8 inch grinder plate After stuffing into Natural Hog Casings, you may cook by
simmering, frying, or oven baking. After stuffing, they must be treated as any fresh meat product. Keep refrigerated or freeze. Any seasoned sausage should be used within two (2) days of storage in the refrigerator. For the BEST flavor and taste, do not keep the sausage in the freezer any longer than 3 months. Your Natural Casings will last 1 year in the refrigerator. Sausage Making Tip #1: Try to maintain near-freezing temperatures (of the meat) throughout the process. This will keep the sausage from crumbling when being cooked. Sausage Making Tip #2: Try and limit the time you keep the sausage at room temperature to 30 minutes or less. So estimate how pounds of sausage you can grind, stuff or package in less than 30 minutes. If you have a lot of sausage to make, break it into batches that can be made in 30 minutes or less. This helps by keeping the temperature of the meat as cold as possible - which is safer and leads to better tasting sausage.
| Last Updated - Wednesday, April 09, 2008 12:27 PM |
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With Every Order of $100.00 or more we will include a set of our 