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{"id":404426163,"title":"No. 498 Smoke Roasted Sausage Seasoning","handle":"no-498-smoke-roasted-sausage-seasoning","description":"\u003cp\u003eThis Smoke Roasted Sausage Seasoning makes full-flavored sausage. A blend of mild spices that is great for making delicious smoked sausage links or ropes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #cc0000;\"\u003e\u003cspan style=\"color: #0b5394;\"\u003eAward Winning\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlend with ground beef, venison or other ground meat\u003c\/li\u003e\n\u003cli\u003eAdd our \u003cstrong\u003e\u003ca href=\"http:\/\/ps-seasoning-spices.myshopify.com\/collections\/high-temp-cheeses\/products\/high-temp-cheddar-cheese\"\u003eHigh Temp Cheddar Cheese\u003c\/a\u003e\u003c\/strong\u003e to make tasty cheddarwurst.\u003c\/li\u003e\n\u003cli\u003e1.15 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\u003ch5\u003eINGREDIENTS\u003c\/h5\u003e\n\u003cp\u003eDextrose, Salt, Spices, Monosodium Glutamate and Sodium Erythorbate (0.86%)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains: MSG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003eDIRECTIONS\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSMOKED SAUSAGE\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eYou will need:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e15# Pork Butts\u003c\/li\u003e\n\u003cli\u003e10# of Good Trim Beef Chuck\u003c\/li\u003e\n\u003cli\u003e1-1\/2# of Distilled Water\u003c\/li\u003e\n\u003cli\u003e1 pkg. of \"B\" Seasoning\u003c\/li\u003e\n\u003cli\u003e2-1\/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.\u003c\/li\u003e\n\u003cli\u003e.85# of Green Chili Peppers (Optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Procedure: \u003c\/strong\u003eGrind 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.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eSmoking\u003cspan\u003e \u003c\/span\u003eProcedure: \u003c\/strong\u003e\u003cspan mce-data-marked=\"1\"\u003ePlace 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e*Note: If you are using a humidity smoker, use humidity setting of 6 seconds every 2 minutes and cold shower at 10 minutes.\u003c\/span\u003e\u003c\/p\u003e","published_at":"2014-11-10T10:03:00-06:00","created_at":"2014-11-10T10:08:34-06:00","vendor":"PS Seasoning \u0026 Spices","type":"Sausage Seasoning","tags":["Award Winning","Smoked Linked Sausage","Smoked\/Cooked Sausage"],"price":899,"price_min":899,"price_max":899,"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":956847699,"title":"B Unit","option1":"B Unit","option2":null,"option3":null,"sku":"02-0138","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"No. 498 Smoke Roasted Sausage Seasoning - B Unit","public_title":"B Unit","options":["B Unit"],"price":899,"weight":522,"compare_at_price":null,"inventory_quantity":-500,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/SausageSeasoning_498SmokeRoasted.png?v=1520003250","\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/SausageSeasoning_Secondary_SmokedSausage5.png?v=1520003250","\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/498-Smoked-Roasted-Sausage-Seasoning_2000X2000.png?v=1520003250"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/SausageSeasoning_498SmokeRoasted.png?v=1520003250","options":["Unit"],"content":"\u003cp\u003eThis Smoke Roasted Sausage Seasoning makes full-flavored sausage. A blend of mild spices that is great for making delicious smoked sausage links or ropes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #cc0000;\"\u003e\u003cspan style=\"color: #0b5394;\"\u003eAward Winning\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlend with ground beef, venison or other ground meat\u003c\/li\u003e\n\u003cli\u003eAdd our \u003cstrong\u003e\u003ca href=\"http:\/\/ps-seasoning-spices.myshopify.com\/collections\/high-temp-cheeses\/products\/high-temp-cheddar-cheese\"\u003eHigh Temp Cheddar Cheese\u003c\/a\u003e\u003c\/strong\u003e to make tasty cheddarwurst.\u003c\/li\u003e\n\u003cli\u003e1.15 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\u003ch5\u003eINGREDIENTS\u003c\/h5\u003e\n\u003cp\u003eDextrose, Salt, Spices, Monosodium Glutamate and Sodium Erythorbate (0.86%)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains: MSG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003eDIRECTIONS\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSMOKED SAUSAGE\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eYou will need:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e15# Pork Butts\u003c\/li\u003e\n\u003cli\u003e10# of Good Trim Beef Chuck\u003c\/li\u003e\n\u003cli\u003e1-1\/2# of Distilled Water\u003c\/li\u003e\n\u003cli\u003e1 pkg. of \"B\" Seasoning\u003c\/li\u003e\n\u003cli\u003e2-1\/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.\u003c\/li\u003e\n\u003cli\u003e.85# of Green Chili Peppers (Optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Procedure: \u003c\/strong\u003eGrind 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.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eSmoking\u003cspan\u003e \u003c\/span\u003eProcedure: \u003c\/strong\u003e\u003cspan mce-data-marked=\"1\"\u003ePlace 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e*Note: If you are using a humidity smoker, use humidity setting of 6 seconds every 2 minutes and cold shower at 10 minutes.\u003c\/span\u003e\u003c\/p\u003e"}

No. 498 Smoke Roasted Sausage Seasoning

$ 8.99
Maximum quantity available reached.

This Smoke Roasted Sausage Seasoning makes full-flavored sausage. A blend of mild spices that is great for making delicious smoked sausage links or ropes.

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

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

Contains: MSG

SMOKED SAUSAGE

You will need:

  • 15# Pork Butts
  • 10# of Good Trim Beef Chuck
  • 1-1/2# 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.

Sku: 02-0138

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As a food service company, we believe in taking the time to create the freshest quality products for our customers.  It is with this in mind that our order and shipping process has been established.  We strive to ensure our customers receive the best possible products, while using the most cost effective shipping method for an order.

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All returned items must be unused, undamaged and in re-saleable condition.  Some products are subject to a re-stocking fee (please contact customer service prior to shipping return products).  Items that are returned without a return authorization will be refused.  As a food facility, we are unable to accept returns on the following products:
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     • Seasonings
     • Ingredients
     • Casing 
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Warranties on products that are not manufactured by PS Seasoning & Spices are warrantied by the manufacturer. Neither PS Seasoning & Spices nor the manufacturer may be held responsible for customer misuse of merchandise.

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