A.C. Legg - Summer Sausage Seasoning for 50 Pounds of Meat (2 Pack. - 18 Ounce each) Use on Venison, Beef, Elk, Wild Hog and More. - with Cure

Best season ever ! Quality is great and product is always great !

The leggs summer sausage kit is the beast Great flavor and seasoning love it

Seasoning was very good. Didn’t have 25 lbs of venison for Summer sausage, so I wish it came in smaller packages of 10lbs.

The seasoning pack came with all you need to make a mild tasty summer sausage. I split one package in two for a half batch . I used venison and pork mixed . The price is reasonable and I will definitely be ordering more of the Leggs mixes.

love this! will be ordering again when I start grinding upeat for sausage

We love this brand. We have bought several times now to do deer summer sausage and all kinds of stuff with it.

One of AC Legg’s more popular blends. My first time trying this one. For my personal taste, I found it to be a bit salty. It is not a real strong flavor, which certain summer sausage blends seem to be overtaking the flavor of the meat. I used this in 80/20 all beef. A few other posters commented on no instructions for smaller than 25lb batches (it comes packaged for two batches, complete with cure #1). For those wanting to do smaller batches, here is the math conversion: 18 oz does 25 lbs meat Convert oz to lbs 18oz divide by 16 - # of oz in a lb 18 oz = 1.125lb Divide 1.125 lb by 25 (amt needed for 25 lb batch) = .045 lb of seasoning per lb of meat Since most don’t have a scale that will read that small in lbs, convert back to oz .045 x 16 = .72 oz So you would use .72 oz per lb of meat .72 = 1 lb meat 3.6 oz per 5 lbs 7.2 oz per 10 lbs This is per AC Legg’s mixing instructions. Your taste may vary, add or subtract as you see fit. Remember to follow all proper procedures when smoking meats, and use the proper amount of cure. Overall this is a good seasoning. Haven’t found a 5 star yet!

1st time user,I added 2lbs grated sharp cheddar, pepper flakes, some garlic powder and cpl table spoons slap ya momma white pepper blend.pretty heavy hickory smoke in my big chief 6 hrs or so..3 or 4 pans ..finished at 170 in my gas oven(tinfoil under)!!they weep a bit.to 155 internal temp.15 lbs of beef sirloin 10lbs pork shoulder..turned out real good..even had a "best ever"compliment! Next batch im going to 4lbs of sharp cheddar..half cup cracked black pepper half cup mustard seeds and 5 tbs minced garlic,and slap ya momma 3 tbs and mebe 6 or 8 minced halipino peppers...I like more heat also thinking about 1 or 2 lbs brown sugar for sweet heat..im sure seasoning as is good..just fun to customize to each preference!!..