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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.