Game Summer Sausage Seasoning 2lbs 14oz

Our best summer sausage seasoning, the Game Summer Sausage Seasoning (2 lbs. 14 oz.), is perfect for making flavorful cooked summer sausage. While cooked sausage may have a shorter shelf life than dry or semi-dry cured varieties, many hunters prefer its rich taste and satisfying texture. Made with salt, dextrose, spices (including whole mustard seed), monosodium glutamate, corn starch, citric acid, garlic powder, and natural spice extractives, this blend delivers authentic, savory flavor in every bite. This best summer sausage seasoning pairs perfectly with a blend of beef and pork or venison and pork, ensuring the final sausage stays juicy and flavorful. 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.

• Recommended Casings
  • Pre-tied Mahogany Fibrous Summer Sausage Casing 61mm
  • Pre-tied Clear Fibrous Summer Sausage Casing 61mm

Ready to Use Because Game Summer Sausage Seasoning 2lbs 14oz 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: 46 oz. (2 lbs. 14 oz.)
• Yield: approx. 50 lbs.

10 lbs. Recipe

• 8lbs. Venison
• 2level teaspoons lnstacure #1
• 2lbs. Pork trimming
• 9 oz. Summer Seasoning

Grind all meat through a 3/16″ grinder plate. The pork fat or trimmings should be ground through a 3/4″ plate. Place all ground meat and fat trimmings into a mixing lug and mix well. Deer sausage should be stuffed into a Pre-tied Mahogany Fibrous Summer Sausage Casing 61mm or a Pre-tied Clear Fibrous Summer Sausage Casing 61mm. Be sure to perforate casings using a Sausage Pricker to remove air pockets. 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. 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 at least 24 hours. Allergens: MSG and soybean oil used in aiding mixing *Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.