Description
Our Teriyaki Dried Sausage Sticks Seasoning 2lbs is a blend of soy sauce, garlic, onion and other spices creates a seasoning for a Pacific Islander’s version of the popular Polish “Kabanos” or American Snack Stick.
Ingredients: Salt, Dextrose, Corn Syrup Solid, Soy Sauce Powder, Sugar, Hydrolyzed Corn Protein, Monosodium Glutamate, Onion Powder, Dehydrate Garlic , Spice, Sodium Erythorbate, with no more than 2% soybean oil & silica gel added to prevent caking.
Recommend Casings: Smoked Collagen Casings 19mm
Ready to Use
Because the sausage seasoning comes pre-blended, it saves you time and effort of mixing the ingredients themselves. No additional salt needed. Store in cool dry space.
- Net weight: 32 oz. (2 lbs. )
- Yield: approx. 50 lbs.*
- When smoking, you must use Insta-Cure #1
10 lbs. recipe
- 8 lbs. Lean Venison
- 2 lbs. Beef or Pork Trimmings
- 2 Level Tsps. lnstacure #1
- 6 oz. Teriyaki Dried Sticks Seasoning
Grind all meat through a 3/16″ grinder plate. Add all the ingredients. Mix well. Stuff into 19 mm collagen casings.
Place in smokehouse preheated to 120-130°F. Apply heavy smoke and keep at this temperature for 3-4 hours.
Raise the temperature to 165-170°F and cook until the internal temperature reaches 152°F.
After cooking, shower with cold water until internal temperature is below 120°F.
Place in 45°F refrigerator for at least 24 hours.
Allergens: Soybean oil used in aiding mixing, Wheat, MSG
*Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.
Paul Fleming (verified owner) –
Have not tried yet
Michael Wernett (verified owner) –
Rick Zamiroski (verified owner) –
DIDNT TRY YET
Patrick CHAREST (verified owner) –
I have tried other seasonings for my dried sticks but this one is a winner. It is hard to keep these from disappearing.
Abe Froman (verified owner) –
Good value and the seasoning was good quality. I think the directions could be better for the average user…. the amount of seasoning to use in the recipe is a weighted measurement which is not the same as a dry volume measurement. It would be fine if you had a scale that could weigh out ounces or grams but I doubt most home sausage makers who buy kits like this have a scale like that. It would be better if Sausage Maker could provide either a dry volume amount (in cups or tablespoons) per 10 pound batch for the particular seasoning (each seasoning blend will be different), or provide a custom scoop for each seasoning blend.
Todd Mull (verified owner) –
Old standby, people go crazy for terityaki sticks
Richard Towsley (verified owner) –
I have used this seasoning for years. it is a great product and I will not use anything else. try it you wont regret it
Charles Bridge (verified owner) –
Found seasoning easy to use. Shared with friends and family got nothing but great comment.
Ray Devaul (verified owner) –
James Przybylek (verified owner) –
Stanley Kozlowicz (verified owner) –
The best seasoning for making venison sausage sticks. Add high temp cheddar cheese and you have the best snack .
dan ROHDE (verified owner) –
this is always good
FRANCISCO C GARZA (verified owner) –
The taste and consistency of this blend is always rewarding to me and my friends.
Al Dixon (verified owner) –
Very flavourfull an extra dash and perfect
Clifford Thompson (verified owner) –
All the products are very good and I will always use the Sausage Maker for all my supply’s.
I would like to start a business with smoked meats and fresh home brewed beer. Is there any way you could help me? Any advice? Thank you and I’ll be placing a new order soon.