Gluten Free Mild Summer Sausage Seasoning
$1025
This blend features a subtle coriander flavor with a hint of pepper and garlic, all in a gluten free package.
Includes a packet of Fast Mixture Cure.
INGREDIENTS:
- Salt, Brown Sugar, Spices, Hydrolyzed Milk, Protein, Hydrolyzed Gelatin, Sodium Phosphate, Black and Red Pepper. Net Wt. 24 oz. (1 lb. 8 oz.)
- Allergens: Milk
MEAT RATIO: 70% Beef or wild game, 30% pork.
DIRECTIONS:
- Meat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.
- Grind once through 1/2" plate and once through 1/8" plate.
MIXING
- Pour package of seasoning and packet of cure into a food tote. Add the amount of water stated on seasoning label and mix to dissolve the seasoning. Add the meat and mix thoroughly until the meat becomes very sticky. Mixing can be overdone with the mechanical mixer. This mixing extracts proteins from the meat and helps to bind meat, fat, and water together. This will help the meat to hold its moisture and fat during smoking or baking. Add 4oz. jalapeno or habanero flakes to 25lbs. of meat to "warm up" any of these great summer sausages.
STUFFING
- All fibrous casing should be soaked in warm water for 15-30 minutes before stuffing.
- Hog rings or butcher twine are used to close the ends of any fibrous casing.
- Stuff into size 2" or 2 1/2" fibrous casings.
- Stuff into fibrous casings and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.
SMOKING
- Place in smokehouse preheated to 155. Set the damper open until product is dried off .
- Next close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.
- Finally raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.
- After the internal temp. reaches 155, put in a cold water bath to bring down the internal temp. to 130 to stop the cooking process. Remove from water bath, let air dry and package.