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Leggs #116 anyone tried it and ???????

post #1 of 18
Thread Starter 

Looking to try a new mix and a few folks said to try Leggs #116. Just looking to see if it's good bad or otherwise before I try it. Thanks for any info.

 

Meat ready for seasonings...

 

 

 

Leggs #116 with 1/2 cup of Octoberfest mixed in

 

 

Stuffed and ready to hang out in the fridge overnight

 

 

Hanging out in the ice bath after pulling them at 152 degrees, with hickory smoke...

 

 

 

Out of the ice bath & hung to bloom....

 

 

 

 

Here's the money shot.......


Edited by Stayhot - 11/4/15 at 6:06am
post #2 of 18

I have used it many times. It is one of my "go to" mixes for sticks.

 

Brad

post #3 of 18
Thread Starter 
Quote:
Originally Posted by bkleinsmid View Post
 

I have used it many times. It is one of my "go to" mixes for sticks.

 

Brad

Do you use it as is or do you add anything else to it? I usually always add black pepper to pre-mixes.

post #4 of 18

When the local smoke house closed up about 8 years ago, the owner (after a few beers) gave up some of his secrets.......one being the Leggs #116. He would ask his customers if they wanted extra goodies added......peppers, garlic, mustard seed, cheese......and a few other things I don't remember right now. But he always used that spice blend and I like it a lot. I even use it like a summer sausage and stuff in 38mm casings (right size for a Ritz Cracker). I have added all kinds of "extras" to the mix and it is always good.

I have used it with a venison/pork blend........beef/pork........or just pork. May I suggest just a small batch with just the #116 and see what you would like to add.

 

Hope this helps.....

Brad

post #5 of 18

I have not used it but getting ready to pull the trigger on a package of it.....All I here is good things about #116:icon_razz:....

 

Good luck and let us know 

 

DS
 

post #6 of 18
I recommend it. Great products.
post #7 of 18
Thread Starter 

I'm making a 12 1/2 pound batch this weekend, I'll post pictures to show the results....

post #8 of 18
cool cant wait to see how you like it.
post #9 of 18
Thread Starter 
Quote:
Originally Posted by Stayhot View Post
 

I'm making a 12 1/2 pound batch this weekend, I'll post pictures to show the results....


Well not going to be a 12 1/2 batch today only had time to make a 4 # batch. In the smokehouse as I'm typing this I'll post pictures when done!!

post #10 of 18
Thread Starter 

Pictures added

post #11 of 18

Looks good, Are you holding out the money shot on us :police2:

 

DS
 

post #12 of 18
Thread Starter 

They'll be added tonight....I always let them sit in a paper bag in the fridge for a couple days before cutting into them...thumb1%20copy.gif

post #13 of 18
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Looks good, Are you holding out the money shot on us :police2:

 

DS
 

Money shot added!!

post #14 of 18

Them sure look good, :points:

 

Nice job 

 

DS
 

post #15 of 18
How do you like them?
post #16 of 18

Haven't tried the Leggs #116 yet but have heard good things about that blend. I've recently gotten some mixes from PS Seasoning that are outstanding as well.

post #17 of 18
Thread Starter 
Quote:
Originally Posted by bmudd14474 View Post

How do you like them?

I only made a small batch but not a whole lot of flavor....IMOth_dunno-1[1].gif

post #18 of 18

Man, I read the title and thought it was about sausage stuffed in pantyhose!

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