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No. 498 Smoke Roasted Sausage Seasoning

Regular price $ 9.99

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SKU: 02-0138

Goes well with

Our Smoke Roasted Sausage Seasoning is a perfect blend of mild spices for making full-flavored sausage. Whether you are creating smoked sausage links or ropes, this seasoning will ensure a delicious and smoky flavor.

Award Winning

  • Blend with ground beef, venison or other ground meat
  • Add our High Temp Cheddar Cheese to make tasty cheddarwurst.
  • 1.15 Lb. B Unit for 25 lbs. of meat
  • Comes complete with Maple Cure

View 1 lb. Conversion Chart

How To Use

You will need:

  • 15# Pork Butts
  • 10# of Good Trim Beef Chuck
  • 2-3 cups of Distilled Water
  • 1 pkg. of "B" Seasoning
  • 2-1/2# Cheddar Cheese (Optional) *Keep cheese frozen, use when starting to soften. If you are using block cheddar - cut into 2" x 2" cubes for grinding.
  • .85# of Green Chili Peppers (Optional)

Suggested Procedure: Grind all meat through 3/8" plate. Regrind through 1/8" plate. Add Maple Cure to water and mix into meat. Add seasoning and mix 4-6 minutes or until meat is tacky. Grind cheese separately through 3/16" plate or 1/4" plate. (If making Mexican Sausage grind cheese and peppers together.) Put cheese on top of meat and mix well, then stuff into 29-32mm or 32-35mm hog casings.

Smoking Procedure: Place product on smoke sticks and dry at 110 degrees F for 30 minutes to 1 hour or until skins are tacky dry. Then 3/4 pan of moistened sawdust and smoke for 1-1/2-2 hours at 110 degrees F. After 1-1/2-2 hours, raise temperature to 195 degrees F. Cook until internal temperature reaches 150 degrees F. Then chill product to 100 degrees F. Then hang at room temperature for 1-2 hours to bring out the bloom in the sausage. Then place in cooler.

*Note: If you are using a humidity smoker, use humidity setting of 6 seconds every 2 minutes and cold shower at 10 minutes.

Smoking Procedure: Place product on smoke sticks and dry at 110 degrees F for 30 minutes to 1 hour or until skins are tacky dry. Then 3/4 pan of moistened sawdust and smoke for 1-1/2-2 hours at 110 degrees F. After 1-1/2-2 hours, raise temperature to 195 degrees F. Cook until internal temperature reaches 150 degrees F. Then chill product to 100 degrees F. Then hang at room temperature for 1-2 hours to bring out the bloom in the sausage. Then place in cooler.

*Note: If you are using a humidity smoker, use humidity setting of 6 seconds every 2 minutes and cold shower at 10 minutes.

Ingredients

Dextrose, Salt, Spices, Monosodium Glutamate and Sodium Erythorbate (0.86%)

Maple Cure: Salt, Maple Sugar, Sugar, Sodium Nitrite (0.84%), With Less Than 1% Glycerine (Prevents Caking).

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