This seasoning blend is a sweet & salty mixture of spices for making your very own homemade ham sausage.
- Mix with lean pork, ham or pork butt
- Make into links or patties
- Comes complete with Maple Cure
- No MSG
View 1 lb. Conversion Chart
Salt, Spices, Dextrose, Garlic Powder and Sodium Erythorbate (2.49%).
(For 12-1/2# Batches Divide Following By 1/2)
You will need:
- 25# Boneless 99% Lean Fresh Ham
- 1# Distilled Water
- 1 Cup Honey (Mix with Water)
- 1 oz. Prague Powder
- 1 pkg. "B" Seasoning
Suggested Procedure: Grind through 3/4" plate. Regrind through 3/32" plate. Mix prague powder with water and mix into meat. Add seasoning package and honey, mix until meat is tacky. Place in tub. Place in cooler overnight. Stuff into 2-1/2 fibrous casings.
Smoking Procedure: Place in smoker at 130 degrees F, with dampers wide open, dry for one hour. Add 3/4 pan of sawdust. Start smoking, close dampers to smoking position, raise temperature to 165 degrees F. Heat until internal temperature reaches 152 degrees F. Remove from smoker and chill in cold water for 30 minutes. Then hang at room temperature for 2 hours. Then remove to cooler.
*Note: If you don't have a 3/32" plate then grind twice through 1/16" plate. Meat should be ground pretty fine.