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Leggs Old Plantation Summer Sausage Seasoning produces 25 pounds of delicious smoked summer sausage using beef, pork, poultry or venison. Stuff in fibrous or natural casings.

Blended of Salt, Dextrose, Sugar, Spices, Garlic Powder, Sodium Erythorbate (7/32 ounce), and less than 2% Tricalcium Phosphate added as an anti-caking agent. All natural spices. Contains no MSG, wheat or dairy products. Net weight: 18oz.

THIS PACKAGE DOES NOT CONTAIN THE SODIUM NITRITE CURE.

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.

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9/9/2009 – Is there any you can tell me in volume,cups or table or teaspoon how much
summer sausage seasoning #114 to use per pound . . .

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

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Average Rating: (From 1 Review): Positive Rating

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Positive Rating An excellent mix!
From Al of Colorado Springs, Colorado on 9/7/2016.

I've use 3-4 bags of this mix with both venison/beef and elk/pork summer sausage. Everyone raves about it. It can taste a little salty to me but then I generally avoid salt.

I usually make 10 or 15 lb batches. It's easy to divide the bag by weight. Seal the unused part in the original bag and it keeps well.

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