9/16/2025 – Which pork sausage season is the equivalent of what was once packaged as “Bag No. 25”?

Response From Southern Indiana Butcher Supply: Bag No 25 indicates that the bag will season 25 pounds of meat. If you look on the back side of the bag you will find a string of six numbers, a space, and a "10", a "6" or a "7" indicating the blend number. This is how Leggs use to label these seasonings.

8/2/2017 – What is the natural spices? I've read some articles on that labeling and I'm wondering if it's some kind of highly processed chemical additives?

Response From Southern Indiana Butcher Supply: "All natural spices" is descriptive of the spices listed in the ingredient statement; Salt, Red Pepper, Sage, Sugar, Black Pepper. It is not a declaration of additional "secret", "proprietary" or undisclosed ingredients.

3/11/2017 – Are Leggs products gluten free?

Response From Southern Indiana Butcher Supply: Blend #10 is gluten free.

2/2/2017 – Does this seasoning contain sodium nitrate or sodium nitrite?

Response From Southern Indiana Butcher Supply: None of the fresh sausage seasonings sold by Southern Indiana Butcher Supply contain sodium nitrite or sodium nitrate.

1/14/2016 – How long is the #10 sausage season good for in a unopen pack.Thank You.

Response From Southern Indiana Butcher Supply: Legg's Old Plantation packaging will keep the product fresh in the unopened bag for up to 1 year

2/21/2013 – Can I use the Legg's Old Plantation pork sausage seasoning to make turkey sausage out of ground turkey?

Response From Southern Indiana Butcher Supply: Yes. Most of the Old Plantation seasonings can be used with poultry, pork, beef, or wild game with good results.

1/1/2013 – i was wandering if i could order more than just 1 bag when we start to process our own hog we can never find this seasoning and this is the only kind of seasoning we like

Response From Southern Indiana Butcher Supply: You can order all you need. There are price breaks at quantity levels. Click on the "Details" tab to view pricing information. http://store.butchersupply.net/leggs-pork-sausage-seasoning-blend-10-p70.aspx we also offer a great deal to save you on shipping charges: 20 packages of this seasoning for price plus flat rate shipping. Ships anywhere in the US for one flat rate. http://store.butchersupply.net/leggs-pork-sausage-seasoning-blend-10--20-pack-p69.aspx

1/5/2011 – how long would i smoke summer sausage an beef stickes at 140 degree to make sure they are done

Response From Southern Indiana Butcher Supply: After smoking, gradually raise the smokehouse temperature and cook until the internal temperature of the product is at least 152 degrees F

12/13/2010 – Are these packs of seasoning vacuum packed? How long will they last unopened?

Response From Southern Indiana Butcher Supply: Legg's Old Plantation Seasonings are not vacuum packed but Legg's special packaging allows the seasoning to remain fresh for up to 12 months provided it is properly stored in a cool, dry environment.

1/8/2010 – could you please tell me how much seasoning i would use per pound as i only make five or ten pounds at a time.
Thank you

Response From Southern Indiana Butcher Supply: The product lable states that one 8 ounce package will correctly season 25 pounds of meat. The most accurate method of measurement for smaller size batches is to weigh .02 lb of seasoning per pound of meat. For 10 pounds we would use .2 lb of seasoning, for 5 pounds of sausage we would use .1 lb of seasoning. If you do not have a scale to weigh these small amounts then you can measure by teaspoons. 2 teaspoons of seasoning per pound of meat will yield an almost exact measurement. You may also adjust the seasoning up or down to taste.

11/6/2009 – The leggs seasoning I have been using is Pork Sausage Seasoning. It contains salt-red pepper-sage-sugar-black pepper. Is this the #10 Leggs Seasoning?

Response From Southern Indiana Butcher Supply: The Leggs #10 is blended of salt-red pepper-sage-sugar-black pepper. The Leggs #6 is also blended of these same ingredients but contains less black pepper and no crushed red pepper yielding a somewhat milder product.

You can have a look at the detailed product descriptions on the following pages:<br><br>

<a href="http://www.butchersupply.net/leggs6.php" target="new">Leggs Old Plantation Blend #6</a><br>
<a href="http://www.butchersupply.net/leggs10.php" target="new">Leggs Old Plantation Blend #10</a>

4/5/2009 – Hi,
What is the 'pink cure'?
THanks

Response From Southern Indiana Butcher Supply: Pink Cure also known as Pink Salt, Prague Powder #1, Insta Cure, Quick Cure and several other names is used when smoking meats at low temperatures (less than 140 deg F) to prevent botulism poisoning. It is dyed pink for identification purposes and contains 6.25% sodium nitrite. It is the nitrite that, as it breaks down prevents the development of botulinal toxin (botulism), develops cured meat flavor and color, retards development of rancidity and off-odors and off-flavors during storage, inhibits development of warmed-over flavor, and preserves flavors of spices, smoke, etc.

3/8/2009 – Do these seasonings contain MSG?

Response From Southern Indiana Butcher Supply: This product contains no MSG.

12/23/2008 – Are there any wheat products in the Old Plantation Pork Sausage Seasoning?

Response From Southern Indiana Butcher Supply: According to the ingredient lable there are no wheat based products in this seasoning blend. The ingredient lable reads: Blended of Salt, Red Pepper, Sage, Sugar, Black Pepper.