Deer Sausage Seasoning 2lbs 8oz

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Our Deer Sausage Seasoning 2lbs 8oz is a gentle blend of spices that brings out the best in venison without being too strong. It’s made to go well with the deer meat, not to cover it up with too much spice. it is a mixture of salt, soy protein, concentrate (34.60%) spices, dextrose, garlic powder, sodium erythorbate (0.50%), spice extractives.

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.

Ready to Use
Because Deer Sausage Seasoning 2lbs 8oz 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.

10 lbs. Recipe

  • 8lbs. Venison or Beef
  • 2level teaspoons lnstacure #1
  • 2lbs. Pork trimming
  • 8oz. Deer Sausage 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 mixing lug and mix well.

Deer sausage should be stuffed into Pre-tied Mahogany Fibrous Summer Sausage Casing 61mm or Pre-tied Clear Fibrous Summer Sausage Casing 61mm. Be sure to perforate casings using 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 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 a minimum of 24 hours.

Allergens: MSG, 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.

Additional information

Weight 2.5 lbs

42 reviews for Deer Sausage Seasoning 2lbs 8oz

  1. Gene Corbett (verified owner)

    Mixed with jalepeno, chipotle and hi temp cheese. This was a very good flavor for these added ingredients.

  2. Maine Moose Hunter (verified owner)

    I made a batch of moose sausage with the Sausage Maker Deer Sausage Seasoning and added Insta Cure #1 as directed by the recipe on the seasoning container. The resulting sausage was good but a little salty for my taste.

  3. ronald houseman (verified owner)

    Easy, would make again.

  4. Brian (verified owner)

    Great but for gog to order instant cure 1.

  5. Paul Sheffler (verified owner)

    The best tasting sausage around.

  6. Sarah Milo (verified owner)

    After using the Deer Sausage Seasoning last year I reached for it this year and found I was completely out!!!
    The seasonings are combined well and give my Italian sausage a little more flavor. This added with extra cheese and a few more Italian herbs makes the taste over the moon. Thank you

  7. Michael Cronk (verified owner)

    Haven’t tried it yet. Can’t wait.

  8. Anonymous (verified owner)

    excellent mix taste is great

  9. Randy Meyer (verified owner)

  10. Scott Davis (verified owner)

    It’s a personal thing, but I prefer the Sausage Maker Seasoning over any other brands I’ve tried. Thank you.

  11. Timothy Maiter (verified owner)

    Been using this seasoning for many years and have only received positive comments.

  12. Dennis Blankenship (verified owner)

  13. JAMES PONDO (verified owner)

  14. elvira lands (verified owner)

    only one we use

  15. Damon Tanner (verified owner)

    Tried a few different seasonings, this was my favorite. I suggest reading the instructions as I didn’t have instacure when it came to making.

  16. Donald Hamm (verified owner)

  17. Billy J Turney (verified owner)

    I have never been disappointed with any products I have ordered from TSM. I will continue to patronize TSM for all my sausage and spices need. Shipping is fast and reliable.

  18. troy leonard (verified owner)

    Everything worked excellent, I never used the deer sausage mix found out I didn’t need. I gave it to a buddy and he loved it.

  19. Charles M. (verified owner)

    10 times more for money than Amazon.

  20. joe martinucci (verified owner)

    great tasting, now i got to get another deer

  21. JASON MEYERS (verified owner)

  22. Corey Hornicek (verified owner)

    Not used yet

  23. RICH NOWAK (verified owner)

  24. Justin Haas (verified owner)

  25. Philip McFarlane (verified owner)

  26. myrl slocum (verified owner)

    worked out very well!!!

  27. Joseph Parker (verified owner)

    I never have to worry about high-quality materials and spices to really raise my meat processing products to a high level. Never shop anywhere else if you want proven ingredients and tools.

  28. M & S Wildlife (verified owner)

    Wonderful flavor. Mild but bold. Great in smoked links or patty. A little pricy but great quality.

  29. Stanley Page (verified owner)

    Took no time at all for the order to arrive, can’t wait to try the seasonings

  30. Ernest Prince (verified owner)

    Have not used

  31. Michael Hey (verified owner)

    This seasoning worked well with a venison/pork (80/20)smoked sausage. I know the description said “contains soy” but I was surprised by how much. It looks to be about 30% soy.

  32. James T Hartford (verified owner)

    The seasoning was great and easy to work with I will buy it again.

  33. Kurt Seger (verified owner)

    It worked out great. It made some very tasty summer sausage.
    bad thing was shipping cost was almost as much as the product. son in law found a good one locally. Probably try it to save on shipping cost.

  34. Joseph Nelson (verified owner)

    Love this stuff! Great base for my personal recipe.

  35. philip neumann (verified owner)

  36. Jaysson Funkhouser (verified owner)

    I ate some sausage a friend of mine made using these folks’ recipe and it was the best I’ve ever had. So this year, I bought enough for the several years worth!

  37. Allan Bard (verified owner)

    Upon receiving my sausage mix, I immediately made sausage. Before preparing them for freezing, I tried frying one in the pan to see how it tasted. I did add a little sage to my mix. Not having a sausage tube, I made patties. After adding the sage, I tried another one and it was perfect.

  38. EUGENE KLOESEL (verified owner)

  39. Ray Herrick (verified owner)

  40. Dan Loosemore (verified owner)

    Just to let you know I made some sausage with your seasoning and it turn out great. I really like your seasoning. I have told my friends about your seasoning some maybe they will try it.

  41. Brian Lambert (verified owner)

    Great seasoning
    Makes good venison summer sausage ! We make 100 lbs every year . Thanks from Mill Creek ,Indiana

  42. Phillip Weakley (verified owner)

    At this time I have not had the opportunity to use this mix.

    The all natural summer sausage mix has been great.



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Questions and answers of the customers

    Your directions call for immediately smoking after stuffing rather than letting it cure in the frig overnight. Is that because you have sodium erythorbate as a cure exclerator?
  1. 0 votes
    Q Your directions call for immediately smoking after stuffing rather than letting it cure in the fr...... Read more answer now

    Its always best practice to allow sausages to rest overnight. This accomplishes 2 things. It allows Nitrites to convert to Nitric Oxide, and also allows casings to dry out to accept smoke better.

  2. Can you include the casings with the spice and after adding to cart go back to the same place
  3. 0 votes
    Q Can you include the casings with the spice and after adding to cart go back to the same place answer now


  4. How much ice cold water do you add
  5. 0 votes
    Q How much ice cold water do you add answer now


    Add at least 1 oz. of water per pound of meat to aid in the stuffing process. This aid in mixing the meat with the seasoning and will ease the stress put on the gears of your meat mixer and sausage stuffer. Try experimenting with liquids other than water when mixing your next batch of sausage.
    A I soak my meat whole for 24 to 48 hrs before grinding and use a cold water spray bottle to keep it moist as I grind. For venison I do a course grind first then add filler (fat) (pork) (beef) and seasoning then do medium or fine grind.
  6. Is there a deference between the deer seasoning and the baloney seasoning? They are listed separately.
  7. 0 votes
    Q Is there a deference between the deer seasoning and the baloney seasoning? They are listed separa...... Read more answer now

    Deer Sausage is similar to a Summer Sausage. The Bologna is just what it says it is... bologna

  8. Is this seasoning for link or summer sausage?
  9. 0 votes
    Q Is this seasoning for link or summer sausage? answer now

    It is a type of Summer Sausage seasoning