{"product_id":"blue-ribbon-summer-seasoning","title":"Blue Ribbon Summer Seasoning","description":"\u003cp\u003e\u003cem\u003e\u003cspan style=\"color: #000000;\"\u003eExperience the taste of summer all year round with Blue Ribbon Summer Seasoning. This popular blend combines rich, robust seasonings to create a delightful, fresh flavor that is sure to please. Enjoy the best of summer with this delicious seasoning!\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eIncludes a packet of Fast Mixture Cure.  \u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eINGREDIENTS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSalt, Corn Syrup Solids, Spices (including ground \u0026amp; whole mustard seed), Hydrolyzed Protein Blend (milk protein, sodium phosphate, hydrolyzed gelatin), MSG, Garlic Powder, Natural Spice Extractives (including celery). Net Wt. 23.5 oz. (1 LB. 7.5 OZ.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Milk, MSG\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMEAT RATIO: \u003c\/strong\u003e70% Beef or wild game, 30% pork.  \u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #000000;\"\u003eDIRECTIONS:\u003cbr\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour package of seasoning and packet of cure into a food tote. Add the amount of water stated on seasoning label and mix to dissolve the seasoning. Add the meat and mix thoroughly until the meat becomes very sticky. Mixing can be overdone with the mechanical mixer. This mixing extracts proteins from the meat and helps to bind meat, fat, and water together. This will help the meat to hold its moisture and fat during smoking or baking. Add 4oz. jalapeno or habanero flakes to 25lbs. of meat to \"warm up\" any of these great summer sausages.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAll fibrous casing should be soaked in warm water for 15-30 minutes before stuffing.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eHog rings or butcher twine are used to close the ends of any fibrous casing.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into size 2\" or 2 1\/2\" fibrous casings.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into fibrous casings and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155. Set the damper open until product is dried off .\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eNext close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFinally raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAfter the internal temp. reaches 155, put in a cold water bath to bring down the internal temp. to 130 to stop the cooking process. Remove from water bath, let air dry and package.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eTIPS: We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183654977638,"sku":"tyk1789504545589","price":8.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/blue-ribbon-summer-seasoning_1.jpg?v=1789504550","url":"https:\/\/velourwearfashion.shop\/products\/blue-ribbon-summer-seasoning","provider":"My Store","version":"1.0","type":"link"}