Brown Sugar Maple Sausage Seasoning 2lbs is made with salt, spices, brown sugar, maple oil {natural and artificial), and less than 2% silicon dioxide added to prevent caking. Recommend Casings

• 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 venison is ground through a 1/4"" or 3/8"" grinder plate. Thoroughly mix remaining ingredients with meat. Stuff into 35-38mm hog casings. When making smoked Maple sausage , add 2 level teaspoons of lnstacure #1. 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.