{"product_id":"pa-style-sausage-seasoning-2","title":"PA Style Sausage Seasoning","description":"\u003cp\u003eThis PA sausage seasoning is designed to impart a fresh, traditional flavor. Ideal for links, patties, and casseroles. Free from MSG, BHA, BHT, corn syrup, artificial flavors, and colors, this natural sausage seasoning offers the ability to make looser sausages without using Veg-a-Bind or any other binder.  \u003cspan style=\"color: #000000;\"\u003e\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, Black Pepper, Coriander, White Pepper, Non GMO Expeller Pressed Canola Oil, Beet Extractive, Tart Cherry Powder (cherry powder, organic cane sugar (evaporated cane juice) and silicon dioxide (anti caking), Spice Extractives. Net Wt. 7.2 oz.\u003c\/li\u003e\n\u003cli\u003eAllergens: None\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\u003eFresh 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\u003e\u003cspan\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\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183655927910,"sku":"zkz1789504557555","price":3.96,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/pa-style-sausage-seasoning_1.png?v=1789504561","url":"https:\/\/velourwearfashion.shop\/products\/pa-style-sausage-seasoning-2","provider":"My Store","version":"1.0","type":"link"}