{"product_id":"a-c-legg-inc-summer-sausage-seasoning-with-cure-packet-18-oz-jar-seasons-up-to-25-lb-for-pork-beef-wild-game","title":"A.C. Legg, Inc. Summer Sausage Seasoning with Cure Packet — 18 oz jar seasons up to 25 lb, for pork, beef \u0026 wild game","description":"\u003cp\u003e\u003cstrong\u003eA.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.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003ch3\u003eHow do I use this seasoning to make summer sausage?\u003c\/h3\u003e\n\n\u003cp\u003ePrepare 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.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eGrind meat through a 1\/2\" plate, mix with up to 12 oz water (optional)\u003c\/li\u003e\n  \u003cli\u003eAdd seasoning and sodium nitrite included; mix 6–8 minutes until tacky\u003c\/li\u003e\n  \u003cli\u003eRegrind through a 3\/16\" plate, stuff into casings\u003c\/li\u003e\n  \u003cli\u003eSmoke\/process to 155°F internal temperature\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat meats and batch sizes work best with this mix?\u003c\/h3\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eSeasons up to 25 lb of meat per 18 oz jar\u003c\/li\u003e\n  \u003cli\u003eCompatible with pork, beef, venison, elk, moose, antelope, or blends\u003c\/li\u003e\n  \u003cli\u003eFat content and grind plate choice affect final texture\u003c\/li\u003e\n  \u003cli\u003eOptional water addition (up to 12 oz) for easier mixing\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow do I get the classic tangy flavor or a reduced pH product?\u003c\/h3\u003e\n\n\u003cp\u003eFor 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.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eAdd starter culture or 3 oz encapsulated acid per 25 lb after grinding\u003c\/li\u003e\n  \u003cli\u003eMix thoroughly before stuffing to ensure even acidification\u003c\/li\u003e\n  \u003cli\u003eMonitor pH if precision curing is required\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAre there safety or processing details I should follow?\u003c\/h3\u003e\n\n\u003cp\u003eUse 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.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eFollow cure packet measurements and handling instructions\u003c\/li\u003e\n  \u003cli\u003eEnsure thorough mixing for even distribution of cure and spices\u003c\/li\u003e\n  \u003cli\u003eSmoke\/process to 155°F internal to complete curing\u003c\/li\u003e\n  \u003cli\u003eUse recommended equipment and hygiene practices\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho 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.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eBlend of Salt, Dextrose, Sugar, Spices, Garlic Powder, Sodium Erythorbate (7\/32 Oz.), and less than 2% Tricalcium Phosphate added as an Anticaking Agent.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How much meat does one 18 oz container season?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: One 18 oz container seasons up to 25 pounds of meat when used as directed.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I use this mix for venison and other wild game?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes — it is formulated for pork, beef, venison, elk, moose, antelope, or mixed-meat batches.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"A.C. Legg, Inc.","offers":[{"title":"Default Title","offer_id":46007163715667,"sku":"B07BTZP9TN","price":51.83,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/ac-legg-summer-sausage-front-packaging.jpg?v=1787256438","url":"https:\/\/spicestosnacks.ca\/products\/a-c-legg-inc-summer-sausage-seasoning-with-cure-packet-18-oz-jar-seasons-up-to-25-lb-for-pork-beef-wild-game","provider":"Spices To Snacks","version":"1.0","type":"link"}