Description
Our best summer sausage seasoning, the Game Summer Sausage Seasoning (2 lbs. 14 oz.), is perfect for making flavorful cooked summer sausage. While cooked sausage may have a shorter shelf life than dry or semi-dry cured varieties, many hunters prefer its rich taste and satisfying texture. Made with salt, dextrose, spices (including whole mustard seed), monosodium glutamate, corn starch, citric acid, garlic powder, and natural spice extractives, this blend delivers authentic, savory flavor in every bite.
This best summer sausage seasoning pairs perfectly with a blend of beef and pork or venison and pork, ensuring the final sausage stays juicy and flavorful.
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 Game Summer Sausage Seasoning 2lbs 14oz 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: 46 oz. (2 lbs. 14 oz.)
- Yield: approx. 50 lbs.
10 lbs. Recipe
- 8lbs. Venison
- 2level teaspoons lnstacure #1
- 2lbs. Pork trimming
- 9 oz. Summer 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 a mixing lug and mix well.
Deer sausage should be stuffed into a Pre-tied Mahogany Fibrous Summer Sausage Casing 61mm or a Pre-tied Clear Fibrous Summer Sausage Casing 61mm. Be sure to perforate casings using a 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 the 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 at least 24 hours.
Allergens: MSG and 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.
Doug Lubeski (verified owner) –
Great taste
RB Clark (verified owner) –
Steve Jones (verified owner) –
Dave (verified owner) –
Just added a little mustard seed and it was good
Anonymous (verified owner) –
Great flavor. My favorite so far for summer sausage.
William Lobie (verified owner) –
Rick Stemm (verified owner) –
Anonymous (verified owner) –
We have purchased this product several years in a row for our deer sausage. It is a great tasting recipe. We always take our deer sausage to gatherings and receiving overwhelming compliments bringing home an empty tray every time. Highly recommend this product.
T B. (verified owner) –
I’ve used several other brands and this one is by far the best. Price is much more reasonable as well.
howard pennington (verified owner) –
i have used this spice several time with a great turnout , people really like it. the only thing i add is some crushed red peppers. thanks
Robert Julian (verified owner) –
I recently went to another company and purchased what I thought was seasoning for dry cured salami. The seasoning was manufactured by Excalibur, it was for a 25lb batch. No directions on package. I went to U-tube for help, four days later I was very confused. Where to hang the sausages?; Proper humidity, temperature, ECT. Then I got a request to rate there product, I gave them a 3 out of 5 and explained why. I received an email from the CEO of the company. Stating they recommend cooking all their stuff, not dry curing. At that time I had six sticks hanging in my smoker, smoking at 60 degrees for 7 hours. The timing was good, so I decided to increase the temperature and cook it as I do the summer sausage. Came out edible, gave 4 sticks away, sliced and froze two in small portions (I can only eat so much salami made of pork) greasy.
Kevin Robertson (verified owner) –
I used this seasoning on Sika deer summer sausage. The feed back I got was tremendous. Everyone just loved it. I am doing a Red Stag this weekend and intend to use it again. Yes I would recommend this seasoning to anyone making summer sausage out of wild game.
Triny Vigil (verified owner) –
Seasonings are great. Will use again for sure
Anonymous (verified owner) –
I process an average of 5 Minnesota whitetails through my kitchen every year. This stuff is great, and makes for a solid starting point to experiment with other ingredients!
Charles Fuhrman (verified owner) –
Product received in a timely manner and of good quality. Have shopped at Sausage Maker for years and use Rytek’s book for numerous items.