So heres the deal. Since i have moved north I've butchered roughly 80 hogs. My wife got the lowdown on leggs seasoning from a amish butcher in jamesport. (yoder)
Ive butchered roughly 3-400 hogs in my life and have eaten every kind of sausage seasoning. Id watch my dad and farmer wayne toss trim into a tub and "layer' it with seasoning until they felt it was right, and while it was very good it was inconsistent. When id come to KC over x-mass break id go to the uncles, grandpas farm, and wed process 15-20 hogs at a time and they would use a prepackaged seasoning mix and i always thought it was either to salty or not enough flavor.
The thing i like about leggs is that the flavor is excellent and consistent if the mix is good.
My clients love it and i service between 15-20 clients with pork each year. Ive never had a complaint and people can't get enough. To the point where I've ground whole hogs into sausage to satisfy our client base. The one i use contains no MSG, cause that shit is nasty and a cheat. Anyway blah blah my 2 cents.
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