Description
Our Deer Sausage Seasoning 2lbs 8oz is a gentle blend of spices that brings out the best in venison without being too strong. It’s made to go well with the deer meat, not to cover it up with too much spice. it is a mixture of salt, soy protein, concentrate (34.60%) spices, dextrose, garlic powder, sodium erythorbate (0.50%), spice extractives.
The seasoning is mixed without the chemical use of silicone dioxide, an anticaking agent. If the seasoning cakes up, it is not spoiled. Simply shake the container or crush it with your hand to loosen it.
- Recommended Casings
Ready to Use
Because Deer Sausage Seasoning 2lbs 8oz comes pre-blended, it saves you the time and effort of mixing the ingredients themselves. No additional salt is needed. Store in a cool dry space.
- Net weight: 40 oz. (2 lbs. 8 oz.)
- Yield: approx. 50 lbs.
- Use Insta Cure #1, 1 lb.
10 lbs. Recipe
- 8lbs. Venison or Beef
- 2level teaspoons lnstacure #1
- 2lbs. Pork trimming
- 8oz. Deer Sausage Seasoning
Grind all meat through a 3/16″ grinder plate. The pork fat or trimmings should be ground through a 3/4″ plate. Place all ground meat and fat trimmings into mixing lug and mix well.
Deer sausage should be stuffed into Pre-tied Mahogany Fibrous Summer Sausage Casing 61mm or Pre-tied Clear Fibrous Summer Sausage Casing 61mm. Be sure to perforate casings using Sausage Pricker to remove air pockets.
Place in smokehouse preheated to 120-130°F. Apply heavy smoke and keep at this temperature for 3-4 hours. Raise temperature to 165-170°F and cook until the internal temperature reaches 152°F.
Once cooked, rinse the sausages with cold water until the internal temperature drops to at least 120 °F.
Finally, transfer the sausages to the refrigerator and allow them to rest for a minimum of 24 hours.
Allergens: MSG, Soybean oil used in aiding mixing
*Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.
Damon Tanner (verified owner) –
Tried a few different seasonings, this was my favorite. I suggest reading the instructions as I didn’t have instacure when it came to making.
elvira lands (verified owner) –
only one we use
JAMES PONDO (verified owner) –
Dennis Blankenship (verified owner) –
Timothy Maiter (verified owner) –
Been using this seasoning for many years and have only received positive comments.
Scott Davis (verified owner) –
It’s a personal thing, but I prefer the Sausage Maker Seasoning over any other brands I’ve tried. Thank you.
Randy Meyer (verified owner) –
Anonymous (verified owner) –
excellent mix taste is great
Michael Cronk (verified owner) –
Haven’t tried it yet. Can’t wait.
Sarah Milo (verified owner) –
After using the Deer Sausage Seasoning last year I reached for it this year and found I was completely out!!!
The seasonings are combined well and give my Italian sausage a little more flavor. This added with extra cheese and a few more Italian herbs makes the taste over the moon. Thank you
Paul Sheffler (verified owner) –
The best tasting sausage around.
Brian (verified owner) –
Great but for gog to order instant cure 1.
ronald houseman (verified owner) –
Easy, would make again.
Maine Moose Hunter (verified owner) –
I made a batch of moose sausage with the Sausage Maker Deer Sausage Seasoning and added Insta Cure #1 as directed by the recipe on the seasoning container. The resulting sausage was good but a little salty for my taste.
Gene Corbett (verified owner) –
Mixed with jalepeno, chipotle and hi temp cheese. This was a very good flavor for these added ingredients.