Our Game Summer Sausage Seasoning 2lbs 14oz is perfect for making a cooked variety of summer sausage. Although a cooked sausage may not have as long a shelf life as its dry or semi-dry cured counterparts, many hunters favor this type for its savory taste and texture. It’s made from : salt, dextrose, spices (including whole mustard seed). monosodium glutamate, corn starch, citric acid, garlic powder, natural spice extractives.
This seasoning is versatile and works exceptionally well with a mixture of beef and pork or venison and pork, helping to ensure that the final sausage maintains a juicy and moist consistency.
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
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 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.