Brown Sugar Maple Sausage Seasoning 25 lbs BULK

One of our most popular, breakfast sausage 'staple' blends we have in our catalog... now available in bulk. We have 25 lb Bulk bags, boxed and ready for shipment at a huge discounted per-pound price that is for a very limited time only. Brown Sugar Maple Sausage Seasoning is made with salt, spices, brown sugar, maple oil (natural and artificial), and less than 2% silicon dioxide added to prevent caking. Recommend Casings

• Natural Hog Casings 35-38mm
• Pretubed Natural Hog Casings 35-38mm

Ready to Use Because the sausage seasoning comes pre-blended, it saves you time and effort of mixing the ingredients themselves. No additional salt needed. Store in cool dry space.

Typical retail containers of net weight 2 lbs. yield approximately 50 lbs of Sausage*, the bulk bag of 25 lbs Seasoning can yield into approximately 625 lbs. Sausage. 10 lbs. Recipe

• 10 lbs. boneless Pork Butt
• 2 Cups of Ice Water
• 2 level teaspoons of lnstacure #1.
• 6 oz. Brown Sugar Maple Sausage Seasoning

The fat meat is ground through a 3/16" grinder plate. The venison is ground through a 1/4" or 3/8" grinder plate. Thoroughly mix remaining ingredients with meat. Stuff into 35-38mm hog casings. For Smoked : Sausage is placed in a preheated smoke house at 130°F with dampers wide open. Keep this temperature until the casings are dry. Gradually increase temperature of smokehouse to 165-170°F with dampers 1/4" open. Apply heavy smoke and keep in smoker until the internal temperature reaches 152°F. (add instacure#1 as needed) Remove from smokehouse and shower with cold tap water until the internal temperature is reduced to 110°F. Allow the sausage to hang at room temperature for about 30 minutes or until the desired bloom is obtained. Place in refrigerator for at least 24 Allergens: MSG.