Salisbury Steak Seasoning

Customize your Salisbury steak seasoning by adding it to ground beef. While our fresh sausage seasonings are a great option for hamburgers, our patty mixes are specifically designed to enhance the flavor of ground beef.

INGREDIENTS:

• Salt, Sugar, Cold, Phos, MSG, Spices, Spice Extractives, and Hydrolyzed Vegetable Protein. Net Wt. 5.4oz.
• Allergens: MSG, Milk

DIRECTIONS:

Fresh sausages are usually 100% pork, but adding beef or venison will yield a leaner sausage.

GRINDING AND STUFFING OPTIONS:

• Grind once or twice through 3/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)
• When mixing add 1 1/2 cups water.
• Chunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.
• Fresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.

TIPS:

• Meat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.
• In warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.
• Order a new knife and plate, and keep the set together instead of mixing knives and plates.
• The plate and knife must run tightly together. Add or replace thrust washers if needed.
• Do not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.

RECOMENDATION:

We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture.