Jalapeno Summer Sausage Seasoning 2lbs 8oz

Jalapeno Summer Sausage Seasoning 2lbs 8oz

(2 questions)
Read 27 Reviews Write a Review

$23.75

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9971 in stock

SKU: 12-1048 Categories: , ,

Description

Our Jalapeno Summer Sausage Seasoning 2lbs 8oz is a great blend of spices with a mild touch of jalapeno. Contains: salt, corn syrup solids, jalapeno peppers, dextrose, whole mustard seed, corn starch and natural spices.

Formulated for a subtle jalapeno taste that allows the natural aromatic flavors of the meat to come forward.

  • Net Weight: 2lbs, 8oz
  • Yield:  Makes 50 lbs.

Helpful Tips
Because the Jalapeno Summer Sausge is smoked, Insta Cure™ #1  (sold separately) needs to be added to the recipe.

10 lbs Recipe

  • 8 lbs. Venison
  • 2 level tsp Insta Cure #1
  • 2 lbs. pork trimming
  • 7 oz Jalapeno Summer seasoning
  • Fibrous casings between 60- 76 mm

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 mixer and add all the ingredients. Mix well. Summer sausage should be stuffed into fibrous casing that are 60- 76 mm. Place  in smokehouse preheated to 120-130 F. Apply heavy smudge and 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: None 

Additional information

Weight 2.8 lbs

27 reviews for Jalapeno Summer Sausage Seasoning 2lbs 8oz

  1. Kendall Roth (verified owner) –

    Used this last year also. Went well with all I shared it with. Wish it was a little spicier, so I bought diced jalapeño to put in it this year! Gonna try it in the trail bologna also.

  2. Jesse Brookens (verified owner) –

  3. Anonymous (verified owner) –

  4. James Gassen (verified owner) –

  5. Nancy Steelman (verified owner) –

    The best there is,simple to make and everyone loves it. I even do a chicken sausage with it.

  6. Robert Long (verified owner) –

    Good stuff, I have used your products for years but do not use your high temp cheese because I can get it a lot cheaper elsewhere.

  7. RICHARD SATTERWHITE (verified owner) –

  8. dave wingerter (verified owner) –

    This is the best seasoning ive used. Good jalapeno flaver, and if you want more heat just add red pepper flakes and ceyen pepper

  9. Jalene Wenner (verified owner) –

  10. Rick Hess (verified owner) –

  11. Anonymous (verified owner) –

    I tried 5 lbs using Budweiser Copper Lager for the liquid divided into four sticks. Needless to say, my office, my daughters office and our family ate it up.

  12. Corey Hornicek (verified owner) –

    Not used yet

  13. Dan Whitney (verified owner) –

    I made a batch and it is a mild spice. Would of liked to see a few green pieces of jalapeno in it instead it must just be ground up as a powder. All in all everyone has liked it.

  14. charles haywood (verified owner) –

    i have used for many years great product i use just a bit more than it calls for good for my taste buds

  15. Mark FIncel (verified owner) –

  16. RICHARD GRAVES (verified owner) –

  17. Lester MILLS (verified owner) –

  18. Jake King (verified owner) –

    Made sausage with goose to moose and all are a hit with family and friends

  19. MATT KOSTIELNEY (verified owner) –

  20. Bill Cook (verified owner) –

  21. james knoll (verified owner) –

    Haven’t tried yet waiting on another deer

  22. Stanley Page (verified owner) –

    easy to follow directions and yummy summer sausage

  23. KW Vance (verified owner) –

  24. Wes Arflin (verified owner) –

  25. Jeff Abruzzese (verified owner) –

  26. Anonymous (verified owner) –

    Good flavor and spice!

  27. Anonymous (verified owner) –

    Great taste! Please bring back free shipping!!

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Questions and answers of the customers

    Should the sausage be held in the refrigerator overnight to allow the cure time to work? The directions don't specify but I don't see and mention of a cure accelerator on the label.
  1. 0 votes
    Q Should the sausage be held in the refrigerator overnight to allow the cure time to work? The dire...... Read more answer now
    A

    Yes, whenever smoking sausages, its always best practice to hang sausages overnight in a refrigerator to condition
    2. How much ice water do you use for binding for 10 lb of meat .
  2. 0 votes
    Q How much ice water do you use for binding for 10 lb of meat . answer now
    A I put them in a plastic tub and then just cover them with cold/ice water

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