Description: MANUFACTURING PROCEDURE: 1. Grind meat through 1/2" inch plate. Transfer to mixer. 2. Add up to 12 oz of water (optional), seasonings and sodium nitrite. 3. Mix until the meat block is tacky. (6-8 minutes) 4. Regrind through a 3/16" inch plate. Stuff into casings. 5. Process in smokehouse to 155° F internal. *To get a signature tang flavor and manufacture a reduced pH product, use starter culture or encapsulated acid (3 oz per 25lbs of meat) to meat after grinds but prior to stuffing. Always a crowd favorite and one of the most popular Legg cured seasonings. Can be used with pork, beef, venison, elk, moose, antelope, or a mix of any of your preferred meat.
Price: 23.5 USD
Location: Dallas, Texas
End Time: 2024-08-03T00:33:02.000Z
Shipping Cost: 0 USD
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Item Specifics
Restocking Fee: No
Return shipping will be paid by: Seller
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Return policy details:
Size: 1.13 Pound (Pack of 1)
Package Dimensions LxWxH: 9.65x5.24x1.73 Inches
Weight: 1.23 Pounds
Type: Does not apply
Brand: AC Legg, Inc
Product: Does not apply
