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View compareA.C. Legg - Restructured Venison Bacon Seasoning With Cure, 12 Ounce - For Up To 25 Pounds Of Meat
A.C. Legg - Restructured Venison Bacon Seasoning With Cure, 12 Ounce - For Up To 25 Pounds Of Meat
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$16.04
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$16.04
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Description
Description
Suggested Processing Directions: 1 - Coarse Grind 25Lbs Of Meat Through A 1/2 Inch Plate. 2 - Transfer To Mixer And Add Seasoning Mix, 1 Oz Cure Salt, 2Lbs Of Water. Mix 2 Minutes Or Until Protein Is Extracted. 3 - Regrind Through 1/8 Inch Plate. 4 - Pack Meat In To 2 Inch Loaf Pans Firmly, Avoiding Air Pockets. Cover And Hold Overnight In A Cooler. 5 - Process Through Smokehouse To An Internal Temperature Of
Safety & Compliance
Safety & Compliance
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
Frequently Asked Questions
- Q: What types of meat can I use with A.C. Legg's Venison Bacon Seasoning? A: A.C. Legg's Restructured Venison Bacon Seasoning is versatile and can be used with various game meats, including venison, deer, moose, elk, and antelope.
- Q: How much meat can I season with one bag of this product? A: One bag of A.C. Legg's seasoning can cure up to 25 pounds of meat, along with the included 1 oz cure packet.
- Q: What are the steps for processing meat with this seasoning? A: To process meat with A.C. Legg's seasoning, first coarse grind 25lbs of meat, then mix with the seasoning, cure salt, and water. After mixing, regrind, pack into loaf pans, and refrigerate overnight before smoking.
- Q: Can I reduce the amount of seasoning for smaller batches? A: Yes, for smaller batches, you can use approximately 2.5 oz of seasoning and 3/4-1 teaspoon of cure per 5 pounds of meat.
- Q: What makes this venison bacon seasoning unique? A: This seasoning blend enhances the flavor of your meat, providing a delicious and enjoyable product, while also extending your processing options for various game meats.