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.
Thomas R. (verified owner) –
I haven’t tried this seasoning yet, but if it’s like the other seasonings I’ve tried, it should turn out great!
Patrick Capaldi (verified owner) –
Patrick Leahy (verified owner) –
Phillip Weakley (verified owner) –
At this time I have not had the opportunity to use this mix.
The all natural summer sausage mix has been great.
Thanks,
Phillip
Brian Lambert (verified owner) –
Great seasoning
Makes good venison summer sausage ! We make 100 lbs every year . Thanks from Mill Creek ,Indiana
Dan Loosemore (verified owner) –
Just to let you know I made some sausage with your seasoning and it turn out great. I really like your seasoning. I have told my friends about your seasoning some maybe they will try it.
Ray Herrick (verified owner) –
EUGENE KLOESEL (verified owner) –
Allan Bard (verified owner) –
Upon receiving my sausage mix, I immediately made sausage. Before preparing them for freezing, I tried frying one in the pan to see how it tasted. I did add a little sage to my mix. Not having a sausage tube, I made patties. After adding the sage, I tried another one and it was perfect.
Jaysson Funkhouser (verified owner) –
I ate some sausage a friend of mine made using these folks’ recipe and it was the best I’ve ever had. So this year, I bought enough for the several years worth!
philip neumann (verified owner) –
Joseph Nelson (verified owner) –
Love this stuff! Great base for my personal recipe.
Kurt Seger (verified owner) –
It worked out great. It made some very tasty summer sausage.
bad thing was shipping cost was almost as much as the product. son in law found a good one locally. Probably try it to save on shipping cost.
James T Hartford (verified owner) –
The seasoning was great and easy to work with I will buy it again.
Michael Hey (verified owner) –
This seasoning worked well with a venison/pork (80/20)smoked sausage. I know the description said âcontains soyâ but I was surprised by how much. It looks to be about 30% soy.