A.C. Legg, Inc. Summer Sausage Seasoning with Cure Packet — 18 oz jar seasons up to 25 lb, for pork, beef & wild game

A.C. Legg, Inc. Summer Sausage Seasoning with Cure Packet is an 18 oz blended cure and spice mix designed to season and preserve up to 25 lbs of pork, beef or wild game for making traditional cured summer sausage.

This ready-to-use seasoning combines savory spices with a cure packet so you can reliably produce shelf-stable summer sausage at home or in a small commercial setting. The 18 oz jar contains the correct proportions to flavor and cure batches up to 25 pounds of meat, and it works with pork, beef, venison, elk, moose, antelope, or mixed meat blends. Directions are straightforward for grinder, mixer, stuffing, and smoking stages; optional starter culture or encapsulated acid can be used to develop a tang and lower finished pH when desired.

How do I use this seasoning to make summer sausage?

Prepare by grinding your chosen meats, then combine the seasoning, cure packet and optional water in a mixer until the meat becomes tacky. Regrind finer, stuff into casings, and finish in a smokehouse until the internal temperature reaches 155°F. Follow safety steps for curing and smoking to ensure proper preservation.

• Grind meat through a 1/2" plate, mix with up to 12 oz water (optional)
• Add seasoning and sodium nitrite included; mix 6–8 minutes until tacky
• Regrind through a 3/16" plate, stuff into casings
• Smoke/process to 155°F internal temperature

What meats and batch sizes work best with this mix?

The formula is versatile for single-species or mixed meats: pork, beef, and a variety of wild game. One 18 oz container seasons up to 25 pounds of meat, making it suitable for hobby sausage makers and small-scale processing. Adjust fat ratios and grind sizes to match your preferred texture and flavor intensity.

• Seasons up to 25 lb of meat per 18 oz jar
• Compatible with pork, beef, venison, elk, moose, antelope, or blends
• Fat content and grind plate choice affect final texture
• Optional water addition (up to 12 oz) for easier mixing

How do I get the classic tangy flavor or a reduced pH product?

For a tangier summer sausage and a controlled pH drop, add a starter culture or an encapsulated acid after grinding but before stuffing. A recommended guideline is about 3 oz of encapsulated acid per 25 lb of meat. These additions create the mild fermentation character associated with traditional cured sausages.

• Add starter culture or 3 oz encapsulated acid per 25 lb after grinding
• Mix thoroughly before stuffing to ensure even acidification
• Monitor pH if precision curing is required

Are there safety or processing details I should follow?

Use the included cure packet (sodium nitrite) exactly as directed to support safe curing and preservation. Maintain good temperature control during mixing, stuffing, and smoking. Finish processing until the product reaches 155°F internal temperature and follow local food safety guidelines for cured meat production.

• Follow cure packet measurements and handling instructions
• Ensure thorough mixing for even distribution of cure and spices
• Smoke/process to 155°F internal to complete curing
• Use recommended equipment and hygiene practices

Who is this for: A.C. Legg Summer Sausage Seasoning with Cure Packet is aimed at home butchers, hunters, small-batch charcutiers, and specialty meat processors who want a dependable, all-in-one cure and spice mix. It suits people making 5–25 lb batches who value traditional summer sausage flavor and need a mix compatible with pork, beef, and a wide range of wild game.

Ingredients

Blend of Salt, Dextrose, Sugar, Spices, Garlic Powder, Sodium Erythorbate (7/32 Oz.), and less than 2% Tricalcium Phosphate added as an Anticaking Agent.