LEGG'S OLD PLANTATION SEASONINGS A.C. Legg, INC. For over 83 years, A.C. Legg Inc. has provided meat processors with a variety of quality seasonings. The production of tasty meat products has always been a combination of science and art. This booklet is to serve as a guideline to assist the meat processor with manufacturing tips for creating the most desirable finished products utilizing A.C. Legg's Old Plantation Seasonings. The first discussion will include the initial grinding and incorporation of non-meat ingredients followed by recommendations for casing selection, thermal processing, and packaging. Fresh Sausage Manufacturing The manufacturing instructions listed below can be used for all of the Fresh Old Plantation Sausage blends. These include all Breakfast Sausage blends as well as the Italian, Bratwurst, Polish, Chorizo, Maple, Cajun, and Hot Link varieties. manufacture a fresh meat product using one bag of Old Plantation Seasoning the following procedure is recommended: To 25.00 12.00 1 Pounds Pork Ounces Water Bag Old Plantation Seasoning Coarse grind the meat through a 1/2 inch plate. Add the water and seasoning and mix for 3 to 5 minutes. Fine grind the seasoned meat through a 3/16 inch plate. Form into patties, stuff into chubs or links. Refrigerate or freeze. Tips for Perfection I) Beef, Pork, Poultry, or Venison may be substituted or used in combination to provide variety. 2) Fat level should be at least 20% and not to exceed 35% to achieve optimum results. 3) When utilizing venison, the rule of thumb is 22.00 pounds of lean venison in combination with 3 pounds of fat pork. 4) Mix the seasoning and water together before adding to the meat block. This will provide for a more even distribution of the nonmeat ingredients. 5) Add 1.00 to 2.00 ounces of ground red pepper to create a spicy version of the blend. 6) Add 2.00 ounces of sugar to create a sweet version of the flavor profile. 7) Three percent water is allowed in fresh sausages. Water helps to distribute the ingredients and contributes to the juiciness and mouthfeel of the cooked finished product. Cured, Smoked, and Fully Cooked Sausage Manufacturing Cured, Smoked, and Fully Cooked Sausage products can be as simple as further processing your fresh sausages with the instructions listed below. To optimize the finished product it is suggested to use one of the many Old Plantation blends formulated for perfection of these flavors. There are functional ingredients included in these blends to assist in making the best possible meat product. The Old Plantation line of Cured, Smoked, and Fully Cooked Sausages include Smoked Sausage, Smoked Polish, and Bologna and Frank flavor profiles. To manufacture a Cured, Smoked and Fully Cooked meat product using one bag of Old Plantation Seasoning the following procedure is recommended: 25.00 2.50 1 1.00 Pounds Pork Pounds Water Bag Old Plantation Seasoning Ounce Legg Cure (6.25% Sodium Nitrite) Coarse grind the meat through a 1 inch plate. Mix the water, seasoning, and curing salt together and add to the meat block. Mix approximately 5 minutes (until the meat is tacky) and fine grind through a 3/16 inch plate. Stuff into edible casings and thermally process. Tips for Perfection In addition to the suggested tips in the Fresh Sausage section, also consider the following: 1) Do not exceed 30% fat in a cooked sausage. 2) Darker meats such as beef and venison will result in a richer color [due to the curing reaction) in the finished product. 3) Reducing the grind size or multiple grinds will affect the finished product texture and color. Fermented Type Cooked Sausages There is a category of cooked sausages that in addition to utilizing the manufacturing guide in the previous section, additional steps are taken to impart a unique flavor profile. The "tangy" flavor can be achieved with the incorporation of encapsulated citric acid. The Old Plantation blends suitable for this category of products include Summer Sausage and Snack Sticks. In addition to the guidelines for Cured, Smoked, and Fully Cooked Sausages in regards to grinding, a processor can achieve the fermented flavor profile as follows: Add 3.00 ounces of encapsulated citric acid per 25.00 pounds of meat after the second grind and prior to stuffing. Do not grind this ingredient. The acid is released at the end of the cooking cycle as the products internal temperature approaches 145°F. This prevents breakdown of the meat product due to a premature low ph. ilJ erky Manufacturing A.C. Legg Inc. offers a variety of Old Plantation Seasonings for jerky. Flavors include Original, Cajun, Peppered, Teriyaki, and Hot Teriyaki. To manufacture whole muscle jerky use one of the following procedures: Vacuum Tumbled Jerky 25.00 16.00 1.00 Pounds Beef, Pork, or Venison strips, cut 1/8 inch thick Ounces Water Bag Old Plantation Jerky Seasoning Ounces Legg Cure (6.25% Sodium Nitrite) Place 25.00 pounds of lean meat strips into the vacuum tumbler. Mix the seasoning, water, and curing salt together and add to the tumbler. Seal, pull a vacuum of 25 sq inches Hg and tumble at 6 to 8 rpms for 5 minutes. Place on racks or hang on hooks and thermal process. Static Marinade Jerky 25.00 32 1 1.00 Pounds Beef, Pork, or Venison strips cut 1/8-inch thick Ounces Water Bag Old Plantation Jerky Seasoning Ounce Legg Cure [6.25% Sodium Nitrite) Place 25.00 pounds of lean meat strips into a meat lug. Mix the seasoning, water, and curing salt together and stir into the meat. Cover the lug and place in refrigerator overnight. Place on racks or hang on hooks and thermal process. Ground & Formed Jerky Jerky can be manufactured using ground meat. This method will require a stuffing horn or grinder attachment to shape the jerky for thermal processing. 25.00 16.00 1 1.00 Pounds Beef, Pork, Venison or Poultry Ounces Water Bag Old Plantation Jerky Seasoning Ounces Legg Cure (6.25% Sodium Nitrite) Coarse grind the meat through a 1 inch plate. Mix the seasoning, water, and cure together and add to the coarse ground meat block. Mix 3 to 5 minutes. Meat should be firm and tacky. Adequate protein extraction from mixing is paramount for success with this meat product. Fine grind through a 1/8 inch plate. Run through stuffing horn onto screens or stuff into appropriate edible casings. Thermally process. Tips for Perfection 1) Replace a portion of the water with soy sauce to input the flavor profile. 2) Replace the water with honey to create a sweet and pleasant finished product. 3) Add 2.00 to 4.00 ounces of Brown Sugar to add a unique flavor dimension. Marinades The art and science of marinating meat products is the greatest success story of the last decade. A processor can take the same raw material such as a center cut boneless loin chop and create limitless variations in flavor. Marinades are a simple and tasty method to expand product lines. A.C. Legg Inc. has over 20 marinades that start with a basic natural enhancement and travels around the world with flavors from all corners of the globe. The benefits to using Old Plantation Marinades include variety, increased juiciness, and dollar value added to Beef, Pork, Lamb, Poultry, Seafood and Wild Game. Marinade Manufacturing The first factor to consider is how much percentage pickup to achieve. Old Plantation Marinades work excellently in the 8.00% to 20.00% range. Review the simple formulas listed below for calculating percentage pickup. 25.00 pounds of meat at 10% pickup = 27.50 Pounds 25.00 pounds of meat at 15% pickup = 28.75 Pounds The marinade is the difference from the green weight of the meat to the finished marinated weight. In the case of 10% pickup that weight is 2.50 pounds or 40.00 ounces. Subtract the weight of any Old Plantation Marinade from the total marinated weight and that value is the amount of added water. For example: Old Plantation #121 Lemon Pepper Marinade weighs 7.50 ounces. For 10% pickup: 40.00 Ounces — 7.50 Ounces = 32.50 Ounces Water For 15% pickup: 60.00 Ounces — 7.50 Ounces = 52.50 Ounces Water Subtract the weight of any Old Plantation Marinade from the total non-meat ingredients, pickup weight and the difference is the amount of water to add. Vacuum Tumbled Marinades Vacuum tumbling marinades into raw materials is the most efficient way to achieve percentage pickup. For 10% pickup = 40.00 Ounces Listed below is an example for vacuum tumbling at 10%. 25.00 24.50 15.50 Pounds Meat Ounces Water Ounces 1 Bag Old Plantation #153 Bold Teriyaki Marinade Mix marinade with water, add to 25.00 pounds of meat in the vacuum tumbler. Seal the tumbler and pull a vacuum to 25 sq inches Hg. Tumble at 6 to 8 rpms for twenty minutes. This procedure will work for various percentage pickups and all Old Plantation Marinades by simply adjusting the added water. Static Marinades Success can still be easily achieved without the use of a vacuum tumbler. It will be necessary to use additional water to adequately cover the meat. Place 25.00 pounds of meat into a holding container. Mix 1 bag of Old Plantation Marinade with 48.00 ounces of water. Pour into meat and mix until adequately distributed. Place in refrigeration for a minimum of 4 hours and up to 24 hours before cooking or packaging. Tips for Perfection 1) Replace the water with fruit juices, vegetables juices, honey, molasses, soy sauce or any liquid that will further impact the flavor. Always chill water and other liquids to below 40 degrees Farenheit when possible. 2) Combine portions of several marinades to create a complex and exciting flavor profile. 3) Add 1.00 to 2.00 ounces of ground red pepper to the Old Plantation Marinade to make a hotter version of the flavor profile. 4) Add parsley flakes, or any whole herb to enhance the overall appearance of the finished product. Specialty Meat Product Manufacturing A.C. Legg Inc. can further extend a processors current product line by offering a variety of ground steak flavors, Taco seasoning, specialty topical rubs and flavor additives such as Old Plantation Natural Hickory Smoke and Ham Spice. Salisbury and Onion Steak 25.00 8.00 1 Pounds Beef (80 to 85% lean) Ounces Water Bag Seasoning Coarse grind beef through a 1-inch plate. Mix seasoning with water and add to meat. Mix only long enough to distribute non-meat ingredients. Coarse grind through a 3/16 inch plate. Form into patties or bulk pack and chill. Tips for Perfection 1) Add up to 16.00 ounces of fresh diced onions or onions and peppers to create a gourmet version. 2) Change the final grind size to impart variation in the particle definition. Meat Loaf 8.00 2 1 Pounds Meat (80% lean) Pounds Water Bag Seasoning Rehydrate seasoning in water for up to 5 minutes. Coarse grind meat through a 1 inch plate. Add the hydrated seasoning to the meat block and grind through a 3/16 inch plate. Form into loaves or patties. Refrigerate or freeze. Tips for Perfection 1) Replace up to half of the water with ketchup. 2) Change the final grind size to impart variation in the particle size. 3) Incorporate up to 8.00 ounces of fresh onions and or bell pepper to create a gourmet version. 4) Replace up to 4.00 pounds of the meat block with lean pork or Old Plantation Pork Sausage to create a sensational variation in flavor. Taco Manufacturing 25.00 16.00 1 Pounds Beef [70% lean) Ounces Water Bag Seasoning Coarse grind the meat through a 1-inch plate. Combine the seasoning with water and add to meat. Mix only long enough to distribute the non-meat ingredients. Fine grind through a 1/8 inch plate. Package and chill. Tips for Perfection I) Add 1.00 ounces of ground red pepper to make a spicy taco. 2) Add up to 8.00 ounces of fresh onions for a bold flavor. Smoke Flavor To enhance the hickory flavor or to impart a smoke flavor in the absence of a smokehouse, use .50 ounce per 25 pounds of meat or use 8.00 ounces per 10 gallons of Brine at a 10 to 15% pump. Tips for Perfection One half ounce of smoke flavor can be added to any #25 size Old Plantation Seasoning or Marinade to impart a smooth hickory flavor. Ham Spice Take Ham, Picnic, and Bacon brines to the next level by adding 8.00 ounces of Ham Spice per 10 gallons of water. Enhances flavor profile at this level up to a 15% pump. Topical Rubs Old Plantation topical rubs are formulated low in salt and high in flavor and visual appearance. Apply rubs prior to cooking at a minimum rate of 2.00%. Tips for Perfection Use the Old Plantation Natural Marinade for a base flavor enhancement. Compliment after marinating with a 2 to 4% topical application using any of the Old Plantation rubs. Casing Selection 41,66 Fresh Breakfast Sausage utilizes an edible casing from 20mm to 26mm Natural Lamb casing or collagen is acceptable. Note: mm = millimeter Fresh Sausages and Cured and Cooked types including Italian, Bratwurst, Polish, and Cajun utilize an edible casing from 28mm to 36mm Natural Hog casing or collagen is acceptable. Snack Sticks — 18mm to 24mm Edible Wieners — 24mm to 30mm Edible or Peelable (Plastic) Summer Sausage — 2.5 inch to 4.5 inch Fibrous (Cellulose) Bologna — Bologna is versatile from a 36mm edible casing for trail style, or a 3.0 inch fibrous casing for cracker style, up to a 105mm casing for a jumbo sandwich style casing Bologna. Thermal Processing A-Ii4„ Airmirw The traditional method to cook and smoke sausage items is with a traditional electric, gas, or wood fired smokehouse. A basic schedule for cooking is listed below. Adjustments should be made based on diameter and type of casing. The basic protocol is to initially decrease the moisture on the casing surface (to allow better smoke adherence], initiate cooking, and continue cooking until achieving the final temperature. For a 28mm to 34mm natural casing use the following guidelines: Step 1 Step 2 Step 3 Step 4 Time 30 Min. 1 Hour 2 Hours 1 Hour Dry Temp Wet Temp 100°F 0°F 100°F 120°F 120°F 150°F 170°F 130°F Dampers Open 2/3 Closed 2/3 Closed 2/ 3 Closed Smoke Off On On On Hold at the last setting until product reaches a 155°F internal temperature. For Poultry and Wild Game hold until product reaches 160°F. Shower with cold water until product cools to 100°F, refrigerate overnight before packaging. *Note: For larger diameter products increase the time for steps 3 and 4. Consult manufacturers recommended schedules for optimum processing parameters. QUALITY Legg's seasonings are custom-blended from only the finest spices available, to ensure that your finished product has the taste-tempting flavor that you demand. CONSISTENCY Our spices, herbs and seasoning blends are constantly monitored to assure you of uniformity and consistency - order by order, year after year. SERVICE A.C. Legg has enjoyed over eighty three years of success in the seasoning business. Our people are unequalled in expertise and competence. Our sales representatives are located throughout the country, to give you fast, personal service. PRODUCT DEVELOPMENT Our product development team will work with you to create unique custom seasonings that can improve and enhance your products. TECHNICAL SUPPORT From our salesmen in the field to our food chemists in the lab, our employees are trained to provide you with technical support from start to finish. LEGG'S P.O. Box 709 • Calera, Alabama 35040 Phones: (205) 324-3451 • 1-800-4-ACLEGG Faxes: (205) 668-7835 • (205) 668-6997 www.aclegg.com OLD PLANTATION SEASONINGS A.C. Legg, INC.
© Copyright 2018