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{"id":405178391,"title":"No. 434 Thuringer Sausage Seasoning","handle":"no-434-thuringer-sausage-seasoning","description":"\u003cp\u003eThuringer Sausage is a German original. Our seasoning is a blend of spices usually mixed with pork, beef or veal; stuffed in fibrous casings and then smoked.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTraditionally mixed with finely minced pork, beef or veal\u003c\/li\u003e\n\u003cli\u003e1 Lb. B Unit for 25 lbs. of meat\u003c\/li\u003e\n\u003cli\u003eComes complete with \u003cstrong\u003e\u003ca href=\"http:\/\/ps-seasoning-spices.myshopify.com\/collections\/cures\/products\/maple-cure\"\u003eMaple Cure\u003c\/a\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.psseasoning.com\/blogs\/sausage-making-101\/18684227-seasoning-cure-conversion-chart-for-per-pound-increments\"\u003eView 1 lb. Conversion Chart\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003e\u003cspan\u003eINGREDIENTS\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eSugar, Salt, Spices and Sodium Erythorbate (1.32%).\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003e\u003cspan\u003eDIRECTIONS\u003c\/span\u003e\u003c\/h5\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSMOKED THURINGER SAUSAGE \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e(For 12-1\/2# Batches Divide Following By 1\/2)\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eYou will need:\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\n\u003cli\u003eSeasoning and 1 Cure Package\u003c\/li\u003e\n\u003cli\u003e25# of Pork Trims (85% Lean)\u003c\/li\u003e\n\u003cli\u003e2 to 3 Cups Distilled Water\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e2 oz. Encapsulated Citric Acid (Optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 1 lb. of Meat Use: 1 T + 1 tsp. of Seasoning and 1-3\/4 tsp. Maple Cure\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Procedure: \u003c\/strong\u003eGrind all pork through 3\/4\" plate. Regrind though 1\/8\" plate. Mix Maple Cure with water and mix into meat. Add seasoning and mix for 4-6 minutes until meat is tacky. Then place in cooler 38-40 degrees F. Let stand for 3-4 days. Stuff into 4 x 20 fibrous casings and let hang at room temperature 10-20 hours. (If using the encapsulated citric acid, add after the last grind and put in smoker immediately. DO NOT LET STAND.)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSmoking Procedure:\u003c\/strong\u003e \u003cstrong\u003e\u003c\/strong\u003ePlace in preheated smoker 100 degrees F. When sausage is dry, start smoking. Place 3\/4 pan moistened sawdust on burner. Set timer to 50 minutes. Smoke 4-1\/2 hours, then add another pan sawdust and raise temperature to 165 degrees F. Run until you reach an internal temperature of 145 degrees F. Hold for 30 minutes, then chill to 100 degrees F and place in cooler. \u003c\/p\u003e\n\u003cp\u003e*Note: For more tang in the sausage you may use encapsulated citric acid, but only after the last grind and right before you are ready to place sausage in smoker. \u003c\/p\u003e","published_at":"2014-11-11T15:01:00-06:00","created_at":"2014-11-11T15:01:30-06:00","vendor":"PS Seasoning \u0026 Spices","type":"Sausage Seasoning","tags":["No MSG","Smoked\/Cooked Sausage","Summer Sausage"],"price":969,"price_min":969,"price_max":969,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":960245255,"title":"B Unit","option1":"B Unit","option2":null,"option3":null,"sku":"02-0120","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"No. 434 Thuringer Sausage Seasoning - B Unit","public_title":"B Unit","options":["B Unit"],"price":969,"weight":454,"compare_at_price":null,"inventory_quantity":-342,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/SausageSeasoning_434Thuringer.png?v=1521043653","\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/SausageSeasoning_Secondary_BreakfastLinks11.png?v=1521043653","\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/434-Thuringer-Sausage-Seasoning_2000X2000.png?v=1521043653"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/SausageSeasoning_434Thuringer.png?v=1521043653","options":["Unit"],"content":"\u003cp\u003eThuringer Sausage is a German original. Our seasoning is a blend of spices usually mixed with pork, beef or veal; stuffed in fibrous casings and then smoked.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTraditionally mixed with finely minced pork, beef or veal\u003c\/li\u003e\n\u003cli\u003e1 Lb. B Unit for 25 lbs. of meat\u003c\/li\u003e\n\u003cli\u003eComes complete with \u003cstrong\u003e\u003ca href=\"http:\/\/ps-seasoning-spices.myshopify.com\/collections\/cures\/products\/maple-cure\"\u003eMaple Cure\u003c\/a\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.psseasoning.com\/blogs\/sausage-making-101\/18684227-seasoning-cure-conversion-chart-for-per-pound-increments\"\u003eView 1 lb. Conversion Chart\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003e\u003cspan\u003eINGREDIENTS\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eSugar, Salt, Spices and Sodium Erythorbate (1.32%).\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003e\u003cspan\u003eDIRECTIONS\u003c\/span\u003e\u003c\/h5\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSMOKED THURINGER SAUSAGE \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e(For 12-1\/2# Batches Divide Following By 1\/2)\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eYou will need:\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\n\u003cli\u003eSeasoning and 1 Cure Package\u003c\/li\u003e\n\u003cli\u003e25# of Pork Trims (85% Lean)\u003c\/li\u003e\n\u003cli\u003e2 to 3 Cups Distilled Water\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e2 oz. Encapsulated Citric Acid (Optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 1 lb. of Meat Use: 1 T + 1 tsp. of Seasoning and 1-3\/4 tsp. Maple Cure\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Procedure: \u003c\/strong\u003eGrind all pork through 3\/4\" plate. Regrind though 1\/8\" plate. Mix Maple Cure with water and mix into meat. Add seasoning and mix for 4-6 minutes until meat is tacky. Then place in cooler 38-40 degrees F. Let stand for 3-4 days. Stuff into 4 x 20 fibrous casings and let hang at room temperature 10-20 hours. (If using the encapsulated citric acid, add after the last grind and put in smoker immediately. DO NOT LET STAND.)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSmoking Procedure:\u003c\/strong\u003e \u003cstrong\u003e\u003c\/strong\u003ePlace in preheated smoker 100 degrees F. When sausage is dry, start smoking. Place 3\/4 pan moistened sawdust on burner. Set timer to 50 minutes. Smoke 4-1\/2 hours, then add another pan sawdust and raise temperature to 165 degrees F. Run until you reach an internal temperature of 145 degrees F. Hold for 30 minutes, then chill to 100 degrees F and place in cooler. \u003c\/p\u003e\n\u003cp\u003e*Note: For more tang in the sausage you may use encapsulated citric acid, but only after the last grind and right before you are ready to place sausage in smoker. \u003c\/p\u003e"}

No. 434 Thuringer Sausage Seasoning

$ 9.69
Maximum quantity available reached.

Thuringer Sausage is a German original. Our seasoning is a blend of spices usually mixed with pork, beef or veal; stuffed in fibrous casings and then smoked.

  • Traditionally mixed with finely minced pork, beef or veal
  • 1 Lb. B Unit for 25 lbs. of meat
  • Comes complete with Maple Cure

View 1 lb. Conversion Chart

Sugar, Salt, Spices and Sodium Erythorbate (1.32%).

SMOKED THURINGER SAUSAGE 

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

You will need:

  • Seasoning and 1 Cure Package
  • 25# of Pork Trims (85% Lean)
  • 2 to 3 Cups Distilled Water
  • 2 oz. Encapsulated Citric Acid (Optional)

For 1 lb. of Meat Use: 1 T + 1 tsp. of Seasoning and 1-3/4 tsp. Maple Cure

Suggested Procedure: Grind all pork through 3/4" plate. Regrind though 1/8" plate. Mix Maple Cure with water and mix into meat. Add seasoning and mix for 4-6 minutes until meat is tacky. Then place in cooler 38-40 degrees F. Let stand for 3-4 days. Stuff into 4 x 20 fibrous casings and let hang at room temperature 10-20 hours. (If using the encapsulated citric acid, add after the last grind and put in smoker immediately. DO NOT LET STAND.)

Smoking Procedure: Place in preheated smoker 100 degrees F. When sausage is dry, start smoking. Place 3/4 pan moistened sawdust on burner. Set timer to 50 minutes. Smoke 4-1/2 hours, then add another pan sawdust and raise temperature to 165 degrees F. Run until you reach an internal temperature of 145 degrees F. Hold for 30 minutes, then chill to 100 degrees F and place in cooler. 

*Note: For more tang in the sausage you may use encapsulated citric acid, but only after the last grind and right before you are ready to place sausage in smoker. 

Sku: 02-0120

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