Classic Summer Sausage Flavor Made Easy
The Sausage Makers Summer Sausage Seasoning 2lbs 8oz delivers the perfect balance of salt, pepper, mustard seed, and spices to help you make old-school, tangy summer sausage at home. Whether you're working with venison, pork, beef, or wild game, this seasoning is reliable, flavorful, and easy to use.
Contains salt, dextrose, pepper, mustard, coriander, garlic powder, fermento (cultured whey protein concentrate, cultured skim milk), and other spices. It's mixed without silicone dioxide, so if it cakes up, just break it apartit's still good to go.
Key Product Details
- Net Weight: 2 lbs. 8 oz. (40 oz.)
- Yield: Approx. 50 lbs. of finished sausage
- Protein Compatibility: Works with venison, beef, pork, or wild game
- Ready to Use: No extra salt required
- Made in Buffalo, NY by The Sausage Maker
10 lb Batch Recipe
- 8 lbs. venison and 2 lbs. pork trimmings OR 10 lbs. pork butts
- 2 level teaspoons Insta Cure #1
- 8 oz. Summer Sausage Seasoning
- Fibrous casings (61mm) or beef middle casings
Directions: Grind venison using a 3/16 plate and pork fat with a 3/4 plate. Mix all ingredients thoroughly in a meat mixer or tub. Stuff the sausage mixture into casings. Smoke at 120130F with heavy smoke for 34 hours, then raise the temperature to 165F until internal temp reaches 152F. Rinse with cold water to reduce internal temp to 120F, then refrigerate for at least 24 hours before serving or packaging.
FAQs
How much sausage can I make with one container?
This 2 lb. 8 oz. container will season up to 50 lbs. of meat when used as directed.
Is this seasoning compatible with wild game like venison?
Yes, it works exceptionally well with venison, wild boar, or elkjust mix with pork for added fat and flavor.
Do I need to add Insta Cure #1?
Yes, since this is a smoked sausage seasoning, you must add curing salt (Insta Cure #1) for safety and preservation.
What kind of casing should I use?
We recommend fibrous casings in 61mm size or beef middle casings for best results.
Can I skip the smoking process?
Smoking is part of the traditional flavor and preservation method, but if you skip it, make sure you fully cook and refrigerate immediately.
Ready to craft sausage like a pro? Shop The Sausage Maker seasonings and kits here.
