Roasted Garlic Sausage Seasoning 5oz

If you’re a garlic enthusiast, you’ll love our Roasted Garlic Sausage Seasoning 5oz. This classic recipe combines garlic with a hint of pepper to enhance its flavor. It works well for both smoked and fresh sausages. Ingredients: Salt, dextrose, sugar, garlic & onion powder, other spices, natural roast garlic flavor with no more than 2% silica gel to prevent caking. Recommend Casings

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

Ready to Use Because the Roasted Garlic 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.

• Net weight: 5oz
• Yield: approx. 10 lbs.*
• When smoking, use Insta-Cure™ No. 1 (sold separately)

10 lbs. Recipe

• 10 lbs. Boneless Pork Butt or 7 lbs. venison & 3 lbs. fatty pork butt.
• 1-2 Pints of Ice Water
• 4 1/2 oz. Roast Garlic Seasoning

Pork butts are ground through a 3/16″ grinder plate. Venison is ground through a 1/4″ or 3/8″ grinder plate. Mix all the ingredients into meat until all the spices are evenly distributed. Roasted Garlic Sausage may be stuffed into stuff into 35-38mm hog casings. Refrigerate overnight. Sausage can either be cooked or frozen for future use. When making smoked Roast Garlic sausage, add 2 teaspoons lnstacure #1. Sausage is placed in a preheated smokehouse at 130°F with dampers wide open until the casings are dry. Gradually increase to 165-170°F with dampers 1/4″ open. Apply heavy smoke until internal temperature reaches 152°F. Remove from smokehouse and shower with cold water until internal temperature is below 120°F. Allow 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.