German Sausage Seasoning 1lb 8oz

Our German Sausage Seasoning 1lb 8oz is a great addition to any Oktoberfest celebration or any other time of the year. This popular blend can be made fresh or smoked. It is made with salt, nutmeg, pepper, other spices and spice extractives. 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 32-35mm
• Natural Hog Casings 35-38mm

Ready to Use Because the German Sausage Seasoning 1lb 8oz 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: 24 oz. (1 lbs. 8 oz.)
• Yield: approx. 50 lbs.*
• Use Insta Cure No. 1 and Soy Protein Concentrate if smoking the sausage (sold separately)

10 lbs. Recipe

• 10 lbs. boneless pork butt or use 7 lbs. venison & 3 lbs. fatty pork butt.
• 1-2 pints of ice water
• 4 1/2 oz. of German seasoning
• 2 cups soy protein concentrate (for smoked sausage)
• 2 teaspoons lnstacure #1 (for smoked sausage)

Pork butts are ground through a 3/16" grinder plate. Venison is ground through a 1/4" or 3/8" grinder plate. Thoroughly mix ingredients with meat and may be Stuffed into 32-35 or 35-38mm hog casings. Refrigerate overnight. Sausage can either be cooked or frozen for future use. When making smoked German sausage, 2 teaspoons lnstacure #1 and 2 cups soy protein concentrate must be added. Sausage is placed in a preheated smokehouse at 130°F with dampers wide open, until casings are dry. Gradually increase temperature 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.