Maple Sausage Seasoning 1lb 4oz

Our Maple Sausage Seasoning 1lb 4oz makes a delicious breakfast sausage, no need for the syrup on this one, it's prepared with it's own natural maple flavor. Its made with salt, spices, sugar, N&A maple flavor (Maltodextrin, natural and artificial flavors), citric acid (1.38%). The seasoning is mixed without the chemical use of silicone dioxide, an anticaking agent. If the seasoning cakes up, it is not spoiled. Simply shake the container or crush with your hand to loosen. Recommend Casings

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

Ready to Use Because the Maple Sausage Seasoning 1lb 4oz comes pre-blended, it saves you time and effort of mixing the ingredients themselves. No additional salt needed. Store in cool dry space.

• Net weight: 20 oz. (1 lbs. 4 oz.)
• Yield: approx. 50 lbs.*

10 lbs. Recipe

• 10 lbs. boneless pork butt or venison maple sausage use 7 lbs. venison and 3 lbs. fatty pork butt
• 2 cups of ice water
• 4 oz. Maple Sausage Seasoning

The pork 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. THE sausage may be stuffed into 35-38mm hog casings. When making smoked Maple sausage, add 2 level teaspoons of lnstacure #1. Sausage is placed in a preheated smokehouse at 130°F with dampers wide open. Keep this temperature until the casings are dry. Gradually increase temperature of smokehouse 10 165-170°F with dampers 1/4"" open. Apply heavy smoke and keep in smoker until the internal temperature reaches 152°F. 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 hours. Allergens: MSG *Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.