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.
Nathan Paladino (verified owner) –
Anonymous (verified owner) –
Dan Whitney (verified owner) –
Will be useing this again this weekend. This was a favorite with the whole family.
jason feiertag (verified owner) –
our favorite
David Dishaw (verified owner) –
Very happy with seasoning and other seasonings I have purchased
Anonymous (verified owner) –
Made goose sausage with this seasoning and kids and wife love it. Will buy again
Martha Sword (verified owner) –
Best mix there is
Tom Prellwitz (verified owner) –
I’ve used this seasoning for a couple years now and everyone loves the flavor. I highly recommend that you try it.
Paula Jordan (verified owner) –
Excellent
sally (verified owner) –
I have been using this seasoning for several years now and it is my favorite. I use it to make venison sausage and then smoke it. I usually add some of my own seasonings, like pepper corns, mustard seed and chopped jalapenos. It turns out great every time. The product arrived quickly.
Kerry Kemery (verified owner) –
got product as stated and works great…no problem
Terry (verified owner) –
I’ve tried a lot of other spices but once I tried yours these are the only mixes I use
ronnie allen (verified owner) –
Perfect summer seasoning
Robert Williamson (verified owner) –
Have used this several times for venison sausage. Very good mix. Everyone likes it.
Elyssa Strong (verified owner) –
I have been using this seasoning for many years. Excellent summer sausage that is loved by all.