Summer Sausage Seasoning, 8 oz.

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The Sausage Maker’s Summer Sausage Seasoning 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. Shake the container or crush it with your hand to loosen it.

The Summer Sausage Seasoning 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, saving you the time and effort of mixing the ingredients. No additional salt is needed. Store in a cool dry space.

  • Net weight: 8 oz.
  • Yield: approx. 10 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 and soybean oil are used as a mixing aid.

    *Casing capacity depends on meat/fill density, size/lengths of links or loops, and how tightly casings are being filled.

    Additional information

    Weight 0.5 lbs

    15 reviews for Summer Sausage Seasoning, 8 oz.

    1. val kitzan (verified owner)

      Will use again

    2. Chris B (verified owner)

      bought this to make for xmas presents, people loved it!!!

    3. Anonymous (verified owner)

    4. jamis scapple (verified owner)

      Good Flavor using Bison and pork cant wait for finished product

    5. dennis fellin (verified owner)

      This is a must try mix

    6. Robert Knavel (verified owner)

    7. James Barnes (verified owner)

    8. JEFFREY KLOPFENSTEIN (verified owner)

    9. Lonnie Clark (verified owner)

    10. chris (verified owner)

    11. Bill Cabanaw (verified owner)

      no complaints,,,,very tasty & reasonable shipping costs

    12. Anonymous (verified owner)

      I was a little unsure about the summer sausage seasoning so I only made half of the recipe. The instructions were easy to understand and the finished product was super delicious. I was wondering what to do with 5 lbs of sausage. No problem. It’s all gone. Can’t wait to bag another deer.

    13. leonhard harper (verified owner)

    14. Anonymous (verified owner)

    15. Rodney Miller (verified owner)

      Didn’t try it yet

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    Questions and answers of the customers

      I've seen other recipes where after stuffing the meat chubs are set into the refrigerator overnight. I see your instructions do not include this step. Is it unnecessary?
    1. 0 votes
      Q I've seen other recipes where after stuffing the meat chubs are set into the refrigerator overnig...... Read more answer now

      You should always let sausages intended for smoking to rest overnight in a refrigerator in order for Nitrates to convert to Nitric Oxide and allow casings to dry properly for smoking.

    2. Can you add raw honey to this??
    3. 0 votes
      Q Can you add raw honey to this?? answer now

      Sure. But I am not sure why you would want to add honey to Summer Sausage.