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A.C. Legg -A.C. Legg's - OP Smoked Andouille Sausage Seasoning for 25 Pounds, 19.5 Ounce - with Cure

A.C. Legg -A.C. Legg's - OP Smoked Andouille Sausage Seasoning for 25 Pounds, 19.5 Ounce - with Cure
  • A.C. Legg -A.C. Legg's - OP Smoked Andouille Sausage Seasoning for 25 Pounds, 19.5 Ounce - with Cure
  • A.C. Legg -A.C. Legg's - OP Smoked Andouille Sausage Seasoning for 25 Pounds, 19.5 Ounce - with Cure

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Recipe: 25.0 pounds. of Boneless 70/30 Pork, 2.5 pounds. Water, 1 Bag Old Plantation Smoked Andouille Seasoning Blend 163, 1.0 ounce Cure (6.25 percent Sodium Nitrate). MANUFACTURING PROCEDURE: 1. Course grind pork through a1/2 inch plate. 2. Transfer to mixer, add seasoning, cure and water. Mix for 3 minutes. 3. Regrind through a 3/16 inch plate. 4. Stuff into 36-38 mm casings and hold overnight in cooler. 5. Process through smokehouse to an internal temperature of 155F. 6. Chill to 40F and package