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.
Woody (verified owner) –
My friends can’t get enough
Jordan Currie (verified owner) –
Jonathan Beasley (verified owner) –
Made fifty pounds of sausage we have had six other people try it and everyone loved it and said it was the best they had had so we are very pleased and will order again.
Terry Hansen (verified owner) –
I have been using this seasoning for five years or so everyone likes it.
Sally (verified owner) –
I have used this seasoning for years to make venison sausage. I am never disappointed.
Dane (verified owner) –
We have made 30 lbs. of summer sausage so far and the seasoning blend has been very good. Very pleased with this product. Will purchase this again.
Terry S. (verified owner) –
This summer sausage mix turned out excellent, very good flavor with that required tang. Only suggestions are for the directions for the recipe; for 10 lbs. of meat it says to use 2 tsp of curing salt and 8 oz. of seasoning. It means 8 oz. by weight not volume. Also, the recipe says to smoke 3-4 hours at 120 degrees then raise the temp to 165 degrees until the internal temp reaches 152 degrees. This, unexpectedly, took 13 hours to achieve 152. I work in a lab and borrowed two very accurate temperature probes to monitor both the smoker temp and meat temp, the problem was not the smoker temp.
Crispin Grass Fed Beef (verified owner) –
We use your Summer Sausage seasoning in our all grass-fed beef Summer Sausage that we sell at Farmers Markets. The people absolutely love it and come back for more. Keep up the good work
Charles Flood (verified owner) –
Thomas Kraemer (verified owner) –
Tony Harrison (verified owner) –
The best summer sausage seasoning I have ever tasted. I have used it for years never heard anything but but good from anyone who ate some. I will never use anything else. Highly recommend this product.
DENNIS ARCHER (verified owner) –
Bryan C (verified owner) –
Great flavor. Our first time making it. Recommend adding encapsulated citric acid for the nice tangy flavor.
Robin Johnson (verified owner) –
Everything we buy is so delicious…
Jackie Lohr (verified owner) –
The seasoning is great and tastes exactly what Summer Sausage should taste like. The directions could have been more detailed. I used 100% pork cut from the hog. It needed a lot more fat. The directions also state to smoke for 3-4 hours at 120-130, then raise the smoker temp to 165F and cook until the temp reaches 152F. This took forever!! I had to increase the temperature of the smoker to get it done so I could go to bed. But had the instructions indicated that it would take 10-15 hours, I would have smoked it from 6-10pm, then gone to bed. I am looking forward to trying it again using what I learned. Once I figure it out, it will be delicious!