A.C. Legg Smoked Andouille Sausage Seasoning. Blend #163

  AC Legg O.P. Smoked Andouille Sausage Seasoning - 1 19.5 Oz.Bag Seasons 25 lbs. of Meat.  Includes the proper amount (1 oz.) of Speed Cure (Sodium Nitrite) Ingredients Salt, Dextrose, Spices, Sodium Phosphates (8.33%), Garlic and Onion Powder, Sassafras Powder, Sodium Erythorbate (1.08%), Spice Extractives and Less Than 2% Silicon Dioxide Added To Prevent Caking Directions Mix bag with 25-lbs. of meat. You can use 25 lbs. of lean pork (boneless pork shoulder butts will work if you can't purchase 80/20 pork trim from a butcher shop). Or you can use 22 lbs. of lean pork and 3 lbs. of lean beef. Empty entire bag of Andouille seasoning and the 1 oz. packet of Speed Cure into a bucket with 2.5 lbs. of water and stir until dissolved.  Then pour this mixture  on to the 25 lbs. of meat and mix thoroughly (it works best if you cut the meat into small chunks first). Stir till seasoning is well mixed with the meat. Grind through normal grinder plate.  Normally 1/4 inch or 3/16 inch grinder