Quick Tips
Curing
An even distribution of curing salt into a comminuted product will insure consistent color development. Consider mixing Curing Salt 6.25% Sodium Nitrite with a small amount of water prior to adding to the meat block. This will allow the curing ingredients to go into solution and provide better dispersion through the meat block.
Expand your product line
If a processor is currently making fresh link sausage, consider expanding that product line using other AC Legg Seasonings. Breakfast, Italian, Polish, Bratwurst, and Cajun are all manufactured with the same meat block and manufacturing procedures.
Hot & Spicy
It is easy to make a spice/hot version of an existing fresh or smoked sausage by adding one ounce of ground red pepper, or one half each of ground red and crushed red pepper per 25 pounds of meat.
Other uses for blend 10
Old Plantation® # 10 Pork Sausage Seasoning is the blend that A C Legg has built its reputation on since 1923. Many customers use this blend to season Holiday dressing. The blend is also used for manufacturing souse and headcheese. Another alternative is to add an additional 1.50 ounces of salt, 2.00 ounces of sugar, 1.00 ounce of Legg Cure 6.25% Sodium Nitrite, 10.00% water per 25 pounds of meat and manufacturer an excellent smoked sausage. Other processors use this blend as a rub for pork shoulders. Keep in mind that A C Legg also offers Old Plantation® Blend 107 Barbecue Rub and Old Plantation® Blend 136 Brown Sugar Sweet Barbecue Rub, excellent for all barbecuing applications.
