Frequently Asked Questions

• Q: How do I use LEM Backwoods Jalapeno Summer Sausage Seasoning? A: To use the LEM Backwoods Jalapeno Summer Sausage Seasoning for five pounds of meat, dissolve the entire seasoning and cure packets into five ounces of water, then mix thoroughly with the meat until it becomes tacky. Stuff the mixture into natural hog or collagen casings, twist to create links, and cook until the internal temperature reaches one hundred sixty-five degrees Fahrenheit.
• Q: What are the ingredients in the seasoning and cure? A: The seasoning contains various spices for flavor, while the cure includes salt, sodium nitrite (six percent), red three, and less than two percent silicon dioxide as a processing aid. Always follow the recommended amounts to ensure safety.
• Q: Can I make smaller batches of sausage using this seasoning? A: Yes, for smaller batches, you can use two tablespoons and one teaspoon of seasoning, along with a scant one-quarter teaspoon of cure and one ounce of water for each pound of meat. This allows for more flexibility when preparing sausage.
• Q: Does this seasoning work for both wild game and domestic meat? A: Yes, the LEM Backwoods Jalapeno Summer Sausage Seasoning is designed to enhance the flavor of both wild game and domestic meats, making it versatile for different types of sausage preparation.
• Q: What type of casings can I use with this seasoning? A: You can use natural hog casings or collagen casings, typically sized thirty-two to thirty-five millimeters, to stuff your sausage mixture. Ensure the casings are suitable for the type of sausage you are making.
• Q: How should I store the finished sausage? A: Once the sausage is cooked, it should be refrigerated or frozen to maintain its freshness. Proper storage will help preserve flavor and prevent spoilage.
• Q: Is there a specific meat fat content recommended for the sausage? A: Yes, it is recommended to use a mixture containing at least twenty percent pork or pork fat to achieve the best flavor and texture in your sausage.
• Q: Can I grill or smoke the sausage after preparation? A: Absolutely! After stuffing and cooking the sausage, you can grill, fry, or broil it to enhance the flavor. Just ensure it reaches an internal temperature of one hundred sixty-five degrees Fahrenheit.
• Q: How long has LEM been making sausage seasonings? A: LEM has been producing their Backwoods Sausage Seasonings since nineteen ninety-one, ensuring a long-standing tradition of quality and flavor.
• Q: What safety precautions should I take when using the cure? A: It is important to keep the cure out of reach of children and to not exceed the recommended amount. The cure is designed to control botulism and enhance flavor, so follow the instructions carefully.