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.
Matthew Miller (verified owner) –
Robert Cocco (verified owner) –
Martin Krimm (verified owner) –
I have used this seasoning for years and it taste excellent. I use it to make venison/cheese smoked sausage. I keep the container in the refrigerator it it stays fresh for years.
LaDON Earls (verified owner) –
Paula Jordan (verified owner) –
Michael Dickinson (verified owner) –
Dane Kujat (verified owner) –
people love the taste of our summer sausage so I would say it’s great
leonhard harper (verified owner) –
Thomas Howell (verified owner) –
Service was fast and friendly, product was right on the money and I’ll be ordering more again.
michael tucker (verified owner) –
Kendall Roth (verified owner) –
Works perfectly for my 50 pound batches. Great flavor
Anonymous (verified owner) –
The best summer sausage seasoning blend that I’ve ever tried! Will definitely use again and again…
eric (verified owner) –
This seasoning makes a truly delicious venison summer sausage!! I have been adding 2.5lbs of hi-temp pepper jack cheese to each 25lb batch – this stuff turns out so good itâs addictive!!
man of Stihl (verified owner) –
This seasoning makes the best summer sausage ever. I mix it with my venison and pork trimmings then smoke with hickory at 165 degrees for about eight hours. In fact I made thirty pounds of it this past weekend. This time I also added a pound of bacon along with the pork trimmings to add even more flavor. This wont last long with friends, family and neighbors eating it. Nothing even comes close,
Joe Wagner (verified owner) –
Excellent