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.
Rick Stemm (verified owner) –
Sarah Sweeney (verified owner) –
This is the flavor that my customers expect. Always my go-to for summer sausage.
James Oberholtzer (verified owner) –
Kip M (verified owner) –
Everyone who has tried it, loved it. I did add high temp pepper jack cheese before stuffing. Never a disappointment.
Clayton Swalstad (verified owner) –
Dennis Gilliam (verified owner) –
I have been using this season for many years to make venison summer sausage with no problems. Everyone that tries the sausage loves it. If I order to much and have some left over at the end of the year, I put it in the freezer and use it the next, with same results.
Don’t forget to order the instant cure when ordering.
Kip M (verified owner) –
Excellent flavor, I haven’t purchased a bad seasoning pack yet. Keep up the good work.
howard pennington (verified owner) –
order was shipped in a short time after ordering , as always everything was in good shape . made some aw sum deer sausage with the seasonings . thanks
Gerald Gibson (verified owner) –
Use the Summer Sausage Seasoning to make Venison Summer Sausage. My friends go crazy for it. Some of my friends who never eat venison will only eat mine.
alan penfield (verified owner) –
Always taste great and are reasonably priced.
Jarod Littrell (verified owner) –
Ray Devaul (verified owner) –
Rosston Kopel (verified owner) –
I did like this product
GordonK (verified owner) –
I have used this seasoning to make venison sausage for several years now. This makes a great sausage all on it own and is a good base to start with if you want to add your own flavor. I would highly recommend this to anyone that makes their own sausage.
Jimj Alexander (verified owner) –
Great product!!! Excellent flavor and easy to use. Best we have ever found!!!!