Leggs Old Plantation Bologna/ Frank Seasoning

Sandwich, Ring, or Snack

Blend #125

Correctly Seasons 25 Pounds Of Meat

Use With Beef, Pork, Poultry, Wild Game

Bologna Seasoning. Leggs Old Plantation blend #125. Make sandwich style, cracker size, ring bologna, red rind or smoked bologna. Works well with beef, pork, poultry, venison or any blend of meats. Also use this blend for delicious natural casing franks. Stuff in fibrous casings for bologna products or natural 32mm-35mm hog casings for franks. Casings are available in our Sausage Casings Section. One bag seasons 25 pounds of sausage.

Package does not include the sodium nitrite cure.

Blended of Salt, Dextrose, Onion, Garlic Powder, Sodium Erythorbate (7/32 ounce), and less than 2% Tricalcium Phosphate added as an anti-caking agent.

All natural spices and spice extractives.
Contains no wheat or dairy products.

Meat Cures For Smoked Sausage And Jerky

If you are smoking or processing meats at low temperatures (below 140 degrees F) you must use a sodium nitrite cure. Cure for smoked sausage products are available in pre-measured one ounce packets or by the pound. A one ounce packet of Quick Cure is enough to cure 25 pounds of sausage. Please Visit The Cures Section of our store or see the related products below to order.

For volume pricing please click the details tab.

5/7/2010 -- To make firm lunch meat with the larger casings what temp and duration of cook time do you recomend? Thanks