North Country Summer Sausage Seasoning 1lb 10 oz

Our North Country Summer Sausage Seasoning (1 lb. 10 oz.) is crafted from salt, dextrose, spices, monosodium glutamate, and garlic, with less than 2% tricalcium phosphate as an anti-caking agent. As part of our premium summer sausage seasonings, it delivers the perfect balance of flavors for making delicious, homemade summer sausage. Recommend Casings

• Natural Beef Middles 55-60mm
• Pre-tied Clear Fibrous Summer Sausage Casing 61mm

Ready to Use Because the sausage seasoning comes pre-blended, it saves you time and effort of mixing the ingredients themselves. No additional salt is needed. Store in a cool, dry space.

• Yield: approx. 50 lbs.*
• Net weight: 28 oz. (1 lbs. 10 oz.)
• When smoking, use Insta-Cure™ No. 1 (sold separately)

10 lbs. Recipe

• 8 lbs. Venison
• 2 lbs. Pork Trimming
• 2 level Tsps. lnstacure #1
• 5 oz. North Country 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 the mixer and add all the ingredients. Mix all the ingredients well, and sausage may be stuffed into 61mm fibrous summer sausage casing or beef middles. Place in smokehouse preheated to 120-130 °F. Apply thick smoke at this temperature for 3-4 hours. Raise the temperature to 165° F and cook until the internal temperature reaches 152° F. After cooking, shower with cold water until the internal temperature is at least 120 °F. Place in 45 °F cooler for at least 24 hours. Allergens: msg *Casing capacity depends on meat/fill density, size/lengths of links or loops, and how tightly casings are being filled.