Brown Sugar Maple Sausage Seasoning 2lbs

A Top 10 Popular Seasoning! it works great with any protein, we've had excellent results with Pork for small diameter breakfast links and its also great on the grill with Chicken. No complaints on this one, if you're looking for a good breakfast sausage blend that is a little on the sweet side, this will be perfect. 

 Recommend Casings:

Natural Sheep Casings, 20-22mm (for breakfast links)

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.

• Net weight: 28 oz. (2 lbs.)
• Yield: approx. 50 lbs.*

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 lean meat is ground through a 1/4" or 3/8" grinder plate. Thoroughly mix all ingredients. Stuff into 35-38mm hog casings.

When making smoked Maple sausage , add 1 level teaspoon of lnstacure #1 per 5 lbs. meat. 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. 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.