Description
The Sausage Maker’s Summer Sausage Seasoning 2lbs 8oz is a perfect balance of spices that works well with all proteins, including wild game. It is a mixture of salt, dextrose, pepper, mustard, coriander, garlic powder, fermento (cultured whey protein concentrate, cultured skim milk) and Other Spices.
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.
The Summer Sausage Seasoning 2lbs 8oz is The Sausage Maker’s proprietary recipe and is made at our corporate facility in Buffalo, New York.
Recommend Casings
- Clear Fibrous Summer Sausage Casings 61mm
- Pre-tied Mahogany Fibrous Summer Sausage Casing 61mm
- Natural Beef Middles 55-60mm
- Natural Beef Middles 60-65mm
Ready to Use
Because Summer Sausage Seasoning 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.
- Made by The Sausage Maker in Buffalo, New York
10 lbs. Recipe
- 8 lbs. Venison & 2 lbs. pork trimmings or 10 lbs. pork butts
- 2 level teaspoon Instacure #1
- 8 oz. Summer Sausage seasoning
Grind the Venison through a 3/16″ grinder plate. Use a 3/4″ plate for the pork fat or trimmings.
Transfer all the ground meat and fat trimmings into a meat mixer or tub. Then, thoroughly mix in all the ingredients.
Stuff the summer sausage mixture into fibrous casings 61 mm or beef middle casings.
Preheat the smokehouse to 120-130 °F. Once ready, introduce a heavy smudge by adding wood chips or chunks. Allow it to smoke at this temperature for 3-4 hours.
After this initial smoking phase, raise the temperature to 165 °F. Continue cooking 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: Milk, Soybean oil used as a mixing aid.
*Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.
DONALD CHASTAIN (verified owner) –
James O. (verified owner) –
Great summer sausage mix and my customers love it.
William Hoffer Jr (verified owner) –
A great traditional blend to make some of the best summer sausage you find, one of my favorites.
Gayle Krueger (verified owner) –
Peter G. (verified owner) –
Christopher Comeau (verified owner) –
Thomas P. (verified owner) –
Terry A. (verified owner) –
Very good seasoning
Ronald D. (verified owner) –
Tastes exactly like my recipe, without having to buy ingredients individually, only to have leftover product lose its freshness.
Dennis Shields (verified owner) –
This is by far the best summer sausage seasoning I have found to date. I have used it in goat and sheep, and even my wife who is very picky and doesn’t like many homemade sausage recipes loves it.
Patrick Leahy (verified owner) –
MarkThompson (verified owner) –
Take the guess work out, this turned out wonderful!
Marty Mayernick (verified owner) –
Came quickly, easy directions. I have my 1st batch of venison Summer Sausage in the smoker as I type, so I haven’t tasted it yet. If it sucks I’ll add an update, but I doubt I will have to, it smelled great as I was stuffing it into the casings. I di chop a bunch of jalapenos and added that along with high temp cheddar.
Kent Richardson (verified owner) –
Haven’t used yet but have used a lot of other products and they have all been good
Neal Duden (verified owner) –
This is hands down THE BEST blend of summer sausage seasoning I’ve ever used and I’ve tried all the big brands.. There is something in this blend that makes the sausage tangy and just absolutely fantastic. I’ll never use anything else and its reasonably priced too!