Summer Sausage Seasoning 2lbs 8oz

Summer Sausage Seasoning 2lbs 8oz

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$22.75

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9848 in stock

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Description

The Sausage Maker’s Summer Sausage Seasoning 2lbs 8oz is a perfect balance of spices that works well with all proteins, including wild game. It is a mixture of salt, dextrose, pepper, mustard, coriander, garlic powder, fermento (cultured whey protein concentrate, cultured skim milk) and Other Spices.

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.

The Summer Sausage Seasoning 2lbs 8oz is The Sausage Maker’s proprietary recipe and is made at our corporate facility in Buffalo, New York.

Recommend Casings

Ready to Use
Because Summer Sausage Seasoning 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: 40 oz. (2 lbs. 8 oz.)
  • Yield: approx. 50 lbs.
  • Made by The Sausage Maker in Buffalo, New York

10 lbs. Recipe

    • 8 lbs. Venison & 2 lbs. pork trimmings or 10 lbs. pork butts
    • 2 level teaspoon Instacure #1
    • 8 oz. Summer Sausage seasoning

    Grind the Venison through a 3/16″ grinder plate. Use a 3/4″ plate for the pork fat or trimmings.

    Transfer all the ground meat and fat trimmings into a meat mixer or tub. Then, thoroughly mix in all the ingredients.

    Stuff the summer sausage mixture into fibrous casings 61 mm or beef middle casings.

    Preheat the smokehouse to 120-130 °F. Once ready, introduce a heavy smudge by adding wood chips or chunks. Allow it to smoke at this temperature for 3-4 hours.

    After this initial smoking phase, raise the temperature to 165 °F. Continue cooking 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: Milk, Soybean oil used as a mixing aid.

    *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

    64 reviews for Summer Sausage Seasoning 2lbs 8oz

    1. Elyssa Strong (verified owner) –

      I have been using this seasoning for many years. Excellent summer sausage that is loved by all.

    2. Robert Williamson (verified owner) –

      Have used this several times for venison sausage. Very good mix. Everyone likes it.

    3. ronnie allen (verified owner) –

      Perfect summer seasoning

    4. Terry (verified owner) –

      I’ve tried a lot of other spices but once I tried yours these are the only mixes I use

    5. Kerry Kemery (verified owner) –

      got product as stated and works great…no problem

    6. sally (verified owner) –

      I have been using this seasoning for several years now and it is my favorite. I use it to make venison sausage and then smoke it. I usually add some of my own seasonings, like pepper corns, mustard seed and chopped jalapenos. It turns out great every time. The product arrived quickly.

    7. Paula Jordan (verified owner) –

      Excellent

    8. Tom Prellwitz (verified owner) –

      I’ve used this seasoning for a couple years now and everyone loves the flavor. I highly recommend that you try it.

    9. Martha Sword (verified owner) –

      Best mix there is

    10. Anonymous (verified owner) –

      Made goose sausage with this seasoning and kids and wife love it. Will buy again

    11. David Dishaw (verified owner) –

      Very happy with seasoning and other seasonings I have purchased

    12. jason feiertag (verified owner) –

      our favorite

    13. Dan Whitney (verified owner) –

      Will be useing this again this weekend. This was a favorite with the whole family.

    14. Anonymous (verified owner) –

    15. Nathan Paladino (verified owner) –

    16. Jimj Alexander (verified owner) –

      Great product!!! Excellent flavor and easy to use. Best we have ever found!!!!

    17. GordonK (verified owner) –

      I have used this seasoning to make venison sausage for several years now. This makes a great sausage all on it own and is a good base to start with if you want to add your own flavor. I would highly recommend this to anyone that makes their own sausage.

    18. Rosston Kopel (verified owner) –

      I did like this product

    19. Ray Devaul (verified owner) –

    20. Jarod Littrell (verified owner) –

    21. alan penfield (verified owner) –

      Always taste great and are reasonably priced.

    22. Gerald Gibson (verified owner) –

      Use the Summer Sausage Seasoning to make Venison Summer Sausage. My friends go crazy for it. Some of my friends who never eat venison will only eat mine.

    23. howard pennington (verified owner) –

      order was shipped in a short time after ordering , as always everything was in good shape . made some aw sum deer sausage with the seasonings . thanks

    24. Kip M (verified owner) –

      Excellent flavor, I haven’t purchased a bad seasoning pack yet. Keep up the good work.

    25. Dennis Gilliam (verified owner) –

      I have been using this season for many years to make venison summer sausage with no problems. Everyone that tries the sausage loves it. If I order to much and have some left over at the end of the year, I put it in the freezer and use it the next, with same results.
      Don’t forget to order the instant cure when ordering.

    26. Clayton Swalstad (verified owner) –

    27. Kip M (verified owner) –

      Everyone who has tried it, loved it. I did add high temp pepper jack cheese before stuffing. Never a disappointment.

    28. James Oberholtzer (verified owner) –

    29. Sarah Sweeney (verified owner) –

      This is the flavor that my customers expect. Always my go-to for summer sausage.

    30. Rick Stemm (verified owner) –

    31. Jackie Lohr (verified owner) –

      The seasoning is great and tastes exactly what Summer Sausage should taste like. The directions could have been more detailed. I used 100% pork cut from the hog. It needed a lot more fat. The directions also state to smoke for 3-4 hours at 120-130, then raise the smoker temp to 165F and cook until the temp reaches 152F. This took forever!! I had to increase the temperature of the smoker to get it done so I could go to bed. But had the instructions indicated that it would take 10-15 hours, I would have smoked it from 6-10pm, then gone to bed. I am looking forward to trying it again using what I learned. Once I figure it out, it will be delicious!

    32. Robin Johnson (verified owner) –

      Everything we buy is so delicious…

    33. Bryan C (verified owner) –

      Great flavor. Our first time making it. Recommend adding encapsulated citric acid for the nice tangy flavor.

    34. DENNIS ARCHER (verified owner) –

    35. Tony Harrison (verified owner) –

      The best summer sausage seasoning I have ever tasted. I have used it for years never heard anything but but good from anyone who ate some. I will never use anything else. Highly recommend this product.

    36. Thomas Kraemer (verified owner) –

    37. Charles Flood (verified owner) –

    38. Crispin Grass Fed Beef (verified owner) –

      We use your Summer Sausage seasoning in our all grass-fed beef Summer Sausage that we sell at Farmers Markets. The people absolutely love it and come back for more. Keep up the good work

    39. Terry S. (verified owner) –

      This summer sausage mix turned out excellent, very good flavor with that required tang. Only suggestions are for the directions for the recipe; for 10 lbs. of meat it says to use 2 tsp of curing salt and 8 oz. of seasoning. It means 8 oz. by weight not volume. Also, the recipe says to smoke 3-4 hours at 120 degrees then raise the temp to 165 degrees until the internal temp reaches 152 degrees. This, unexpectedly, took 13 hours to achieve 152. I work in a lab and borrowed two very accurate temperature probes to monitor both the smoker temp and meat temp, the problem was not the smoker temp.

    40. Dane (verified owner) –

      We have made 30 lbs. of summer sausage so far and the seasoning blend has been very good. Very pleased with this product. Will purchase this again.

    41. Sally (verified owner) –

      I have used this seasoning for years to make venison sausage. I am never disappointed.

    42. Terry Hansen (verified owner) –

      I have been using this seasoning for five years or so everyone likes it.

    43. Jonathan Beasley (verified owner) –

      Made fifty pounds of sausage we have had six other people try it and everyone loved it and said it was the best they had had so we are very pleased and will order again.

    44. Jordan Currie (verified owner) –

    45. Woody (verified owner) –

      My friends can’t get enough

    46. Joe Wagner (verified owner) –

      Excellent

    47. man of Stihl (verified owner) –

      This seasoning makes the best summer sausage ever. I mix it with my venison and pork trimmings then smoke with hickory at 165 degrees for about eight hours. In fact I made thirty pounds of it this past weekend. This time I also added a pound of bacon along with the pork trimmings to add even more flavor. This wont last long with friends, family and neighbors eating it. Nothing even comes close,

    48. eric (verified owner) –

      This seasoning makes a truly delicious venison summer sausage!! I have been adding 2.5lbs of hi-temp pepper jack cheese to each 25lb batch – this stuff turns out so good it’s addictive!!

    49. Anonymous (verified owner) –

      The best summer sausage seasoning blend that I’ve ever tried! Will definitely use again and again…

    50. Kendall Roth (verified owner) –

      Works perfectly for my 50 pound batches. Great flavor

    51. michael tucker (verified owner) –

    52. Thomas Howell (verified owner) –

      Service was fast and friendly, product was right on the money and I’ll be ordering more again.

    53. leonhard harper (verified owner) –

    54. Dane Kujat (verified owner) –

      people love the taste of our summer sausage so I would say it’s great

    55. Michael Dickinson (verified owner) –

    56. Paula Jordan (verified owner) –

    57. LaDON Earls (verified owner) –

    58. Martin Krimm (verified owner) –

      I have used this seasoning for years and it taste excellent. I use it to make venison/cheese smoked sausage. I keep the container in the refrigerator it it stays fresh for years.

    59. Robert Cocco (verified owner) –

    60. Matthew Miller (verified owner) –

    61. Neal Duden (verified owner) –

      This is hands down THE BEST blend of summer sausage seasoning I’ve ever used and I’ve tried all the big brands.. There is something in this blend that makes the sausage tangy and just absolutely fantastic. I’ll never use anything else and its reasonably priced too!

    62. Kent Richardson (verified owner) –

      Haven’t used yet but have used a lot of other products and they have all been good

    63. Marty Mayernick (verified owner) –

      Came quickly, easy directions. I have my 1st batch of venison Summer Sausage in the smoker as I type, so I haven’t tasted it yet. If it sucks I’ll add an update, but I doubt I will have to, it smelled great as I was stuffing it into the casings. I di chop a bunch of jalapenos and added that along with high temp cheddar.

    64. MarkThompson (verified owner) –

      Take the guess work out, this turned out wonderful!

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    Questions and answers of the customers

      Why use cure #1 for dry cured meats and not cure #2 for semi dry cured meats
    1. 0 votes
      Q Why use cure #1 for dry cured meats and not cure #2 for semi dry cured meats answer now
      A

      InstaCure #1 cannot be substituted for InstaCure #2 because #2 does not fully convert from NITRATE to NITRITE in the short period from stuffing to smoking to finished product. It takes a minimum of 30 days for this process to begin to happen. The Nitrates which are not converted form NITROSAMINES which have been known to be carcinogenic. Please never substitute InstaCure #2 for #1. It is acceptable to do the reverse, however. Europeans do not use SODIUM NITRATE at all and only use NITRITE SALTS such as PEKLOSEL and POKELSALZ which contain 0.4% NITRITE mixed with purified salt. Europe is also moving towards eliminating all NITRITE cured products, and using natural sources such as CELERY and BEET juice powders, or products such as our ECOCUREs.
      2. does 8 oz mean dry measure or 8oz weight
    2. 0 votes
      Q does 8 oz mean dry measure or 8oz weight answer now
      A

      Always measure the sausage ingredients by weight, and never by volume.
      3. Great blend. Love it! Question: can I mix blends? I have this one plus the Game blend. I don't have enough left to do the amount I need. Can I just mix the two together? I see that one has Fermento and the other does not.
    3. 0 votes
      Q Great blend. Love it! Question: can I mix blends? I have this one plus the Game blend. I don't ha...... Read more answer now
      A

      Hi Keith,

      I would reach out to our kitchen specialist John at [email protected] he can give you an in-depth answer if that is possible as well as some tips! He makes all types of sausage so he's very knowledgeable. 

      Sincerely,
      Meghan
      4. Love your products! ... I have a little bit of the Sunmer Sausage seasoning and a little bit of the Game Summer Sasauge seasoning left. If I,were to combine them, I'd have enough to do a batch. Can they be combined? I know one has Fermento and the other does not.
    4. 0 votes
      Q Love your products! ... I have a little bit of the Sunmer Sausage seasoning and a little bit of t...... Read more answer now
      A

      Hi Keith,

      I would reach out to our kitchen specialist John to see if you can do that. I'm not sure and he's made all kinds of sausages for years so he will be able to tell you and give you tips. You can email him at [email protected] 

      Take care,
      Meghan
      A Yes, you may be very surprised
      A I have used both products over several years. I do not see how you would be unhappy combining the two seasonings. However, the result would flavor profile would be unique. I prefer the Summer Sausage seasoning for my venison sausage. Combine 40% pork with venison for best results. Stuff into 2 1/2 casings and smoke for one hour.
      5. I see that the Summer Sausage Seasoning has Fermento. After I have filled my fibrous casings, do I need to wait 24 hours before I smoke them because of the Fermento? The directions do not say.
    5. 0 votes
      Q I see that the Summer Sausage Seasoning has Fermento. After I have filled my fibrous casings, do ...... Read more answer now
      A

      For best results when using ORIGINAL FERMENTO, you should wait 24 hrs after stuffing before smoking. If using the TSM BLEND FERMENTO, that step is not necessary. You can stuff and smoke immediately.
      6. Do I need to add fermento if I'm going to be cooking my sausage?
    6. 0 votes
      Q Do I need to add fermento if I'm going to be cooking my sausage? answer now
      A

      FERMENTO is an optional product to add to semi-dry sausages that adds "tang" that mimics the flavor of fermented sausages.

      So, no. You do not need to add it. 
      7. Does this seasoning blend have monosodium glutamate or sodium nitrate?
    7. 0 votes
      Q Does this seasoning blend have monosodium glutamate or sodium nitrate? answer now
      A