{"product_id":"cheddar-summer-sausage-kit","title":"Cheddar Summer Sausage Kit","description":"\u003cp\u003eThis Cheddar Summer Sausage Kit is everything but the meat. Our own summer sausage seasoning, the casings to stuff it into, a pound of high temp cheddar that holds its shape in the smokehouse, and the Insta Cure #1 the recipe calls for — portioned for a single 10 lb. batch, so nothing is missing and nothing goes to waste.\u003c\/p\u003e\n\u003cp\u003eAdd 10 lbs. of beef, pork, venison, or a blend and follow the recipe below. Every piece in this kit is something we make or pack ourselves in Buffalo, New York, and each one is sold separately if you want to reorder just the part you ran out of.\u003c\/p\u003e\n\u003cp\u003eMaking bigger batches? Our \u003ca href=\"https:\/\/sausagemaker.com\/products\/summer-sausage-seasoning-kit\"\u003eSummer Sausage Seasoning Kit\u003c\/a\u003e is built for 25 lbs. and adds hog rings, pliers, liquid smoke, and a pricker — without the cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the Kit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSummer Sausage Seasoning, 8 oz.\u003c\/strong\u003e — our proprietary blend of salt, pepper, mustard, coriander, garlic powder, dextrose and Fermento, balanced to work with every protein, including wild game. Blended without silicon dioxide, the anti-caking agent most seasoning houses use, so if it packs down in the bag it hasn't spoiled — just crush it loose in your hands. Seasons the full 10 lbs., and no additional salt is needed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInsta Cure #1, 4 oz.\u003c\/strong\u003e — the pink curing salt summer sausage requires. A 10 lb. batch takes 2 level teaspoons, so there's plenty left for the batches after this one. Cure isn't optional on a sausage held at low smokehouse temperatures — it's what makes the long smoke safe, and it's where the cured color and tang come from.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHigh Temp Cheddar Cheese, 1 lb.\u003c\/strong\u003e — diced 1\/4\" and made to hold its shape to 400°F, so it stays in distinct pockets through the smokehouse instead of melting out. One pound is the right amount for 10 lbs. of meat at our recommended 5–10% ratio.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYour choice of casing\u003c\/strong\u003e — all three are non-edible and peel off before eating. Both fibrous options come \u003cstrong\u003epre-tied at one end\u003c\/strong\u003e, so there's one less knot to tie, and both are shelf stable with no refrigeration needed. The natural beef casings arrive packed in salt and must stay refrigerated.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCasing\u003c\/th\u003e\n\u003cth\u003eSize\u003c\/th\u003e\n\u003cth\u003eWhat you get\u003c\/th\u003e\n\u003cth\u003eWhy pick it\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003ePre-tied Mahogany Fibrous\u003c\/td\u003e\n\u003ctd\u003e61mm (2 3\/8\") x 24\"\u003c\/td\u003e\n\u003ctd\u003e10 casings, approx. 2 1\/2 lbs. each\u003c\/td\u003e\n\u003ctd\u003eThe classic summer sausage chub. Mahogany color gives a smoked look on its own\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePre-tied Venison Printed Fibrous\u003c\/td\u003e\n\u003ctd\u003e61mm (2 3\/8\") x 12\"\u003c\/td\u003e\n\u003ctd\u003e10 casings, approx. 1 1\/2 lbs. each\u003c\/td\u003e\n\u003ctd\u003eDeer head logo, printed \"Venison Sausage – Not For Sale.\" Shorter chubs for gifting a share of the harvest\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNatural Beef Home Pack\u003c\/td\u003e\n\u003ctd\u003e50–60mm (2\" – 2 3\/8\")\u003c\/td\u003e\n\u003ctd\u003e3–6 middles, approx. 30 lbs. total\u003c\/td\u003e\n\u003ctd\u003eTraditional natural casing, varying lengths\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMakes 10 lbs. of smoked summer sausage\u003c\/li\u003e\n\u003cli\u003eCure included, in the quantity the recipe actually calls for\u003c\/li\u003e\n\u003cli\u003eBoth fibrous casings are pre-tied at one end\u003c\/li\u003e\n\u003cli\u003eSeasoning blended and packed by The Sausage Maker in Buffalo, New York\u003c\/li\u003e\n\u003cli\u003eNo silicon dioxide or anti-caking agents in the seasoning\u003c\/li\u003e\n\u003cli\u003eHigh temp cheddar holds its shape to 400°F\u003c\/li\u003e\n\u003cli\u003eThree casing styles, including a venison-printed casing for wild game\u003c\/li\u003e\n\u003cli\u003eEnough casing left over for your next batch\u003c\/li\u003e\n\u003cli\u003eWorks with beef, pork, venison and other wild game\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e10 lb. Summer Sausage Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e8 lbs. venison and 2 lbs. pork trimmings, or 10 lbs. pork butts\u003c\/li\u003e\n\u003cli\u003e8 oz. Summer Sausage Seasoning (the full packet)\u003c\/li\u003e\n\u003cli\u003e2 level teaspoons Insta Cure #1\u003c\/li\u003e\n\u003cli\u003e1 lb. High Temp Cheddar Cheese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSoak fibrous casings in warm water, about 100°F, for 30 minutes before you start. Natural beef casings should be rinsed of their salt and soaked in cool water in the refrigerator overnight.\u003c\/li\u003e\n\u003cli\u003eGrind the venison through a 3\/16\" plate. Use a 3\/4\" plate for the pork fat or trimmings.\u003c\/li\u003e\n\u003cli\u003eTransfer the ground meat and fat to a mixer or tub, then mix in the seasoning and cure until evenly distributed.\u003c\/li\u003e\n\u003cli\u003eFold in the cheese last, working gently so the dice stay whole.\u003c\/li\u003e\n\u003cli\u003eSlide a casing onto the largest stuffing tube you have and stuff until full, leaving about 2 inches unfilled. The fibrous casings are already tied at one end; if you're using natural beef middles, tie off one end first.\u003c\/li\u003e\n\u003cli\u003eClose the open end with \u003ca href=\"https:\/\/sausagemaker.com\/products\/1-2-hog-rings\"\u003e1\/2\" hog rings\u003c\/a\u003e and \u003ca href=\"https:\/\/sausagemaker.com\/products\/spring-loaded-hog-ring-pliers\"\u003epliers\u003c\/a\u003e, or tie it off with \u003ca href=\"https:\/\/sausagemaker.com\/products\/butcher-twine-dispenser-with-twine\"\u003ebutcher's twine\u003c\/a\u003e. Both are sold separately.\u003c\/li\u003e\n\u003cli\u003ePreheat the smokehouse to 120–130°F, hang the chubs on smoke sticks, and apply a heavy smoke for 3–4 hours.\u003c\/li\u003e\n\u003cli\u003eRaise the temperature to 165°F and cook until the internal temperature reaches 152°F.\u003c\/li\u003e\n\u003cli\u003eShower with cold water until the internal temperature drops to 120°F or below.\u003c\/li\u003e\n\u003cli\u003eRefrigerate and let the chubs rest at least 24 hours before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMilk. Soybean oil used as a mixing aid in the seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the cheese refrigerated. Freezing is not recommended.\u003c\/li\u003e\n\u003cli\u003eStore the seasoning and cure in a cool, dry place.\u003c\/li\u003e\n\u003cli\u003eFibrous casings are shelf stable and need no refrigeration. Natural beef casings must stay refrigerated and should never be frozen.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eShipping\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis kit contains cheese. During the warmer months of the year, we ship cheese on \u003cstrong\u003eMondays and Tuesdays only\u003c\/strong\u003e. Orders placed later in the week go out the following Monday or Tuesday.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNeed the gear?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBrowse \u003ca href=\"https:\/\/sausagemaker.com\/collections\/sausage-stuffers\"\u003esausage stuffers\u003c\/a\u003e and \u003ca href=\"https:\/\/sausagemaker.com\/collections\/meat-grinders\"\u003emeat grinders\u003c\/a\u003e, see all \u003ca href=\"https:\/\/sausagemaker.com\/collections\/high-temp-cheese\"\u003ehigh temp cheese\u003c\/a\u003e, or shop every \u003ca href=\"https:\/\/sausagemaker.com\/collections\/sausage-making-kits\"\u003echeddar sausage kit\u003c\/a\u003e.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Pre-tied Mahogany 61mm","offer_id":50646246949003,"sku":"CH1-SS8-PFM61","price":39.99,"currency_code":"USD","in_stock":false},{"title":"Pre-tied Venison Print 61mm","offer_id":50646246981771,"sku":"CH1-SS8-PFV61","price":38.49,"currency_code":"USD","in_stock":true},{"title":"Natural Beef Home Pack","offer_id":50637126828171,"sku":"CH1-SS8-BCHP","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/cheddar-summer-sausage-kit-with-fibrous-casings.jpg?v=1791858606","url":"https:\/\/sausagemaker.com\/products\/cheddar-summer-sausage-kit","provider":"The Sausage Maker","version":"1.0","type":"link"}