Dust off your charcuterie board because its National Salami Day! The picturesque charcuterie board includes things like cheese, fruit, compotes, and dry cured meat products such as salami. We can thank our European ancestors for the concept and popularity of salami. Dry curing meat preserves if for a longer period and allows for the development…
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IT’S BACON Day! Do we really give bacon the credit it deserves? This versatile meat is typically thought of as a side item to a breakfast favorite, but it can also liven up any dish that it finds itself utilized in. No BLT is complete without the first, and some would say, main component. What…
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For senior students, the months of May and June are known as the “graduation season.” It is a time to celebrate their accomplishments and achievements earned through many years of studying, researching, attending classes, writing papers, taking tests, and completing projects. But most importantly, it is a time of transition. This transition can be the…
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Did you know that in our current catalog on Legg’s Custom Blended Seasonings we have over 100 different selections? Can you take a guess as to what is not in our catalog on this St. Patrick’s Day? If you guess Corned Beef you would be correct! You might be wondering why and we have…
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Do you know how many current companies have celebrated 100 years in business? We are proud to say in May 2023 we will be one of approximately 500 companies who can celebrate that milestone! Just so you understand our excitement this means that only .00897 percent of current US companies in existence are over 100…
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Have you ever eaten a hot sauce so hot, so spicy, that it filled your mouth with hot, steaming lava and made your eyes water like a broken sprinkler? Have you ever tasted a sauce that made you feel like the inside of your mouth was transforming into a four-alarm fire that made you sprint…
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Everyone loves sausage. Sausage is not just a ridiculously good breakfast food; it is also a mainstay of grills and tailgates and everything that is great about eating. You can find stellar sausage products at establishments ranging from local mom-and-pop diners to fine-dining restaurants. Tastes range from mild and succulent to savory, rich, and filled…
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It is easy to make a spice/hot version of an existing fresh or smoked sausage by adding one ounce of ground red pepper, or one half each of ground red and crushed red pepper per 25 pounds of meat.
An even distribution of curing salt into a comminuted product will insure consistent color development. Consider mixing Curing Salt 6.25% Sodium Nitrite with a small amount of water prior to adding to the meat block. This will allow the curing ingredients to go into solution and provide better dispersion through the meat block.