{"product_id":"old-plantation-jalapeno-smoked-sausage-seasoning-14-oz-with-cure-ready-to-use-for-25-lb","title":"Old Plantation Jalapeño Smoked Sausage Seasoning — 14 oz with Cure, Ready-to-Use for 25 lb","description":"\u003cp\u003e\u003cstrong\u003eOld 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.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003ch3\u003eHow do I use this mix to make a 25 lb batch of smoked jalapeño sausage?\u003c\/h3\u003e\n\u003cp\u003ePrepare 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eMix 1 oz Speed Cure into 2.5 lb (about 5 cups) ice-cold water first.\u003c\/li\u003e\n  \u003cli\u003eAdd the 14 oz seasoning bag to the cure solution and mix well.\u003c\/li\u003e\n  \u003cli\u003eStir cure into coarse-ground meat 5 minutes, then re-grind through a fine plate.\u003c\/li\u003e\n  \u003cli\u003eSoak fibrous casings 30 minutes, stuff, refrigerate at 38°F overnight, smoke to 152°F internal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat ingredients and additives are included and why do they matter?\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eSalt and spices for seasoning and flavor balance.\u003c\/li\u003e\n  \u003cli\u003eSodium phosphates (10%) to help retain juiciness in lean game meat.\u003c\/li\u003e\n  \u003cli\u003eSodium erythorbate (1.5%) supports cured color and freshness.\u003c\/li\u003e\n  \u003cli\u003eIncluded sodium nitrite packet for safe curing when used as directed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhich smoking method and wood work best with this jalapeño sausage seasoning?\u003c\/h3\u003e\n\u003cp\u003eHickory 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eUse hickory sawdust for steadier smoke output and deeper flavor.\u003c\/li\u003e\n  \u003cli\u003eMaintain smoker heat and cook slowly until sausage reaches 152°F internally.\u003c\/li\u003e\n  \u003cli\u003eUse a reliable meat thermometer for accuracy—do not rely on time alone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho 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.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eSalt, 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\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: Does this bag include the curing salt?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes, each 14 oz bag comes with a 1 oz packet of Speed Cure (sodium nitrite) included.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How much meat does one bag season?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: One 14 oz bag seasons up to 25 pounds of mixed meat (example: 20 lb venison\/beef + 5 lb pork trimmings).\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Old Plantation","offers":[{"title":"Default Title","offer_id":46007347773523,"sku":"B00FZ9LEEW","price":30.78,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/old-plantation-leggs-jalapeno-seasoning-front-package.jpg?v=1787259345","url":"https:\/\/spicestosnacks.ca\/products\/old-plantation-jalapeno-smoked-sausage-seasoning-14-oz-with-cure-ready-to-use-for-25-lb","provider":"Spices To Snacks","version":"1.0","type":"link"}