No. 443 Ham Sausage Seasoning

(For 12-1/2# Batches Divide Following By 2) 

You will need:

• 25# Boneless 99% Lean Fresh Ham
• 2 cups of 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.

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.

*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.