{"product_id":"cracked-pepper-sausage-seasoning","title":"Cracked Pepper Sausage Seasoning","description":"\u003cp\u003eThis seasoning blend is perfect for the pepper enthusiast. It offers robust, black pepper flavor. Those seeking a natural sausage product can confidently use this mix - it contains no MSG, BHA, BHT, corn syrup, artificial flavors or colors. \u003cspan\u003eThese fresh sausage seasonings contain no binder. You can add Veg-a-Bind or no binder at all which will make a more loosely held sausage.  \u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSea Salt, Raw Cane Sugar, Black Pepper, Non GMO Expeller Pressed Canola Oil, Ground Celery, Ascorbic Acid (vitamin C), Beet Extractive. Net Weight 13.2 oz.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eGRINDING AND STUFFING OPTIONS:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGrind once or twice through 3\/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)\u003c\/li\u003e\n\u003cli\u003eWhen mixing add 1 1\/2 cups water.\u003c\/li\u003e\n\u003cli\u003eChunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.\u003c\/li\u003e\n\u003cli\u003eFresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMEAT RATIO: \u003c\/strong\u003e Fresh sausages are usually 100% pork. But adding beef or wild game will yield a leaner product. 50% beef or wild game along with 50% pork is a suggestion. Mix to desired ratio is also an option.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTIPS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\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\/li\u003e\n\u003cli\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/li\u003e\n\u003cli\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/li\u003e\n\u003cli\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/li\u003e\n\u003cli\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDATION: \u003c\/strong\u003eWe 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\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183868330086,"sku":"hwg1789505334456","price":8.03,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/cracked-pepper-sausage-seasoning_1.png?v=1789505337","url":"https:\/\/velourwearfashion.shop\/products\/cracked-pepper-sausage-seasoning","provider":"My Store","version":"1.0","type":"link"}