Old Plantation Jalapeño Smoked Sausage Seasoning — 14 oz with Cure, Ready-to-Use for 25 lb

Old Plantation A.C. Legg Jalapeno Smoked Sausage Seasoning is a ready-to-use 14 oz blend that seasons up to 25 lb of meat and includes a 1 oz packet of cure for smoked jalapeño sausage.

This seasoning mix combines salt, jalapeño peppers and a balanced blend of spices with curing ingredients to simplify making smoked jalapeño deer, beef or mixed-meat sausage at home. It arrives as a single 14 oz bag and is formulated so you don’t need to add fresh jalapeños or assemble a complex spice list—just follow the mixing and chilling steps, stuff casings and smoke to safe temperature.

How do I use this mix to make a 25 lb batch of smoked jalapeño sausage?

Prepare 20 lb of chilled venison or beef plus 5 lb of 80/20 pork trimmings, grind coarse, then mix in the provided cure diluted in cold water along with the seasoning. After thorough mixing, re-grind fine, stuff into soaked fibrous casings, hold overnight chilled and then smoke until done.

• Mix 1 oz Speed Cure into 2.5 lb (about 5 cups) ice-cold water first.
• Add the 14 oz seasoning bag to the cure solution and mix well.
• Stir cure into coarse-ground meat 5 minutes, then re-grind through a fine plate.
• Soak fibrous casings 30 minutes, stuff, refrigerate at 38°F overnight, smoke to 152°F internal.

What ingredients and additives are included and why do they matter?

The blend lists salt, jalapeño peppers and spices, plus functional ingredients such as sodium phosphates for moisture retention, sodium erythorbate to support color, and a small amount of soybean oil as a flow conditioner. The included 1 oz speed cure (sodium nitrite) is supplied separately to ensure proper preservation and color development during smoking.

• Salt and spices for seasoning and flavor balance.
• Sodium phosphates (10%) to help retain juiciness in lean game meat.
• Sodium erythorbate (1.5%) supports cured color and freshness.
• Included sodium nitrite packet for safe curing when used as directed.

Which smoking method and wood work best with this jalapeño sausage seasoning?

Hickory smoke is recommended for its bold, savory profile that complements jalapeño and red-meat flavors. For more consistent smoke penetration, use hickory sawdust rather than chips and maintain stable smoker temperatures for an even cook to the target internal temperature.

• Use hickory sawdust for steadier smoke output and deeper flavor.
• Maintain smoker heat and cook slowly until sausage reaches 152°F internally.
• Use a reliable meat thermometer for accuracy—do not rely on time alone.

Who is this for? Home butchers, hunters and small-batch charcuterie makers who want a convenient, reproducible jalapeño smoked sausage recipe will find this blend useful. It saves recipe development time, includes the necessary cure packet, and is tailored for larger 25 lb batches—ideal for processing a deer or preparing multiple batches of beef/pork sausage. Note: follow curing and refrigeration steps precisely for safety; this product supplies seasoning and cure but does not replace safe handling and cooking practices.

Ingredients

Salt, Jalapeno Peppers and Other Spices, Sodium Phosphates (10.0%), Garlic Powder, Dextrose, Sodium Erythorbate (1.5%), and less than 2% Soybean Oil added as a flow conditioner