AC Legg Jalapeno Smoked Sausage Kit

A.C. Legg

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Includes everything you need to make your next 25 lb. batch of Deer Sausage - except the Deer! 
  • Butcher Twine

 Purchase 2 of the Jalapeno Smoked Sausage Kits for a discount.  Just click on the arrow in the box above where it says "1 Jalapeno Smoked Sausage Kit - $24.97 " to choose 1 or 2 bags. The more bags you buy the more you Save!

How To Make 25 lb. Batch of Smoked Jalapeno Deer/Beef Sausage. Start with 20 lbs of [as chilled as possible - semi-frozen works great] deer or beef that has been trimmed of most of the fat, and add 5 lbs. of (80/20) lean pork trimmings (boneless pork shoulder butts will work for this if you don't have access to a butcher shop). Grind meat through a coarse grinder plate. Add the 1 oz. packet of Sodium Nitrite [also called Speed Cure, Quick Cure or InstaCure] to 2 1/2 lbs. [5 cups] of ice cold water and mix with a electric mixer. Then add the 1 bag of AC Legg Jalapeno Smoked Sausage Seasoning and mix thoroughly again. Then add this cure to the coarse ground mixture of deer and pork. Stir for 5 minutes until the liquid cure mix is thoroughly mixed into the deer/pork . Then grind this mixture through a fine grinder plate. Stuff the raw deer sausage into fibrous casings that have been soaked in lukewarm water for 30 minutes. Hold over night in refrigerator. The refrigerators' temperature should be 38deg; F. Smoke/Cook the stuffed deer sausage to internal temperature of 152deg; F. You need a meat thermometer to make sure of this final temperature. Hickory smoke is the best type of smoke for deer sausage. Hickory sawdust works better than hickory chips.

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Since my Dad opened the Store in 1949 our Goal has Always Been to Make Sure our Customers are Always Completely Satisfied.

So - I offer a 100% Money Back Guarantee on EVERYTHING we sell!
 

If at any time (not just 30 days or 1 year - ANY TIME) you are not completely satisfied with any product, please let us know and we will promptly refund your money in full. 

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Questions & Answers

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  • if i have pork back fat can i use that and what would the ratio be for venison to fat?

    We use a ratio of 80% deer and 20% pork.

    The pork we use is 80% lealn pork trim.

    Eg:  20 lbs. of deer and 5 lbs. of lean pork.

    So if you using 100% fat is would add no more than 10%.

    So I would recommend 90 to 95% deer and 5 to 10% pure pork fat.