Summer Sausage Seasoning, 8 oz.

The Sausage Maker’s Summer Sausage Seasoning 8oz is a perfect balance of spices that works well with all proteins, including wild game. The blend includes salt, dextrose, pepper, mustard, coriander, garlic powder, fermento (cultured whey protein concentrate, cultured skim milk), and other spices, ensuring authentic and delicious summer sausage seasoning recipe every time. The seasoning is mixed without the chemical use of silicone dioxide, an anticaking agent. If the seasoning cakes up, it is not spoiled. Shake the container or crush it with your hand to loosen it. The Summer Sausage Seasoning 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, saving you the time and effort of mixing the ingredients. No additional salt is needed. Store in a cool dry space.

• Net weight: 8 oz.
• Yield: approx. 10 lbs.
• Made by The Sausage Maker in Buffalo, New York

10 lbs. Summer Sausage Seasoning 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 and soybean oil are used as a mixing aid. *Casing capacity depends on meat/fill density, size/lengths of links or loops, and how tightly casings are being filled.