A.C. Legg – Summer Sausage Seasoning for 50 Pounds of Meat (2 Pack. – 18 Ounc…
Always a crowd favorite and one of the most popular Legg cured seasonings.
A.C. Legg – Summer Sausage Seasoning for 50 Pounds of Meat (2 3 Piece Set
Always a crowd favorite and one of the most popular Legg cured seasonings.
4 oz Encapsulated Citric Acid or Sausage Tang for Sausage Making and Curing #848
Encapsulated Citric Acid or Sausage Tang for Sausage Making and Curing Sausage Tang is made from Encapsulated Citric Acid and adds that tang or tangy flavor to your snack sticks and summer sausages. It also adds that fermented flavor to smoked sausage similar to dry cure. Use it to put a tang in summer, salami, pepperoni, slim jimmy, landjaeger, etc. Mix and grind ingredients as normal, add the Sausage Tang, gently knead well. Do NOT re-grind the sausage after adding the Sausage Tang. Stuff into casings as normal. Product will melt into the meat at about 150 degrees F giving it that tangy flavor. 4 oz Size Directions included on label. For up to 50 pounds of meat. Use 2 ounces per 25 pounds of meat. #848
25lbs (5 x 5lb bags) Excalibur 0130002-V Encapsulated Salt
25lbs (5 x 5lb bags) Excalibur 0130002-V Encapsulated Salt 25lbs (5 x 5lb bags) Excalibur 0130002-V Encapsulated Salt 25lbs (5 x 5lb bags) Excalibur 0130002-V Encapsulated Salt While they do have a best by of 2/22, they are being stored in a dry HVAC environment and it’s salt. If there’s something you’re not sure about or have a question about anything, just send us a message by clicking “Ask a question” below the listing. Free Shipping is only for the inner 48 states (Large Freight Shipments Do Not Apply). ,
1 lb Encapsulated Citric Acid or Sausage Tang for Sausage Making and Curing #849
Encapsulated Citric Acid or Sausage Tang for Sausage Making and Curing Sausage Tang is made from Encapsulated Citric Acid and adds that tang or tangy flavor to your snack sticks and summer sausages. It also adds that fermented flavor to smoked sausage similar to dry cure. Use it to put a tang in summer, salami, pepperoni, slim jimmy, landjaeger, etc. Mix and grind ingredients as normal, add the Sausage Tang, gently knead well. Do NOT re-grind the sausage after adding the Sausage Tang. Stuff into casings as normal. Product will melt into the meat at about 150 degrees F giving it that tangy flavor. 1 Pound Size Directions included on label. For up to 200 pounds of meat. Use 2 ounces per 25 pounds of meat. #849