Summer Sausage Seasoning

The Sausage Maker’s Summer Sausage Seasoning 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 silicon dioxide, an anti-caking 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 is the Sausage Maker’s proprietary recipe and is made at our corporate facility in Buffalo, New York. Recommend Casings

• Clear Fibrous Summer Sausage Casings 61mm
• Pre-tied Mahogany Fibrous Summer Sausage Casing 61mm
• Natural Beef Middles 55-60mm
• Natural Beef Middles 60-65mm

Ready to Use: Because Summer Sausage Seasoning comes pre-blended, it saves you the time and effort of mixing the ingredients yourself. No additional salt is needed. Store in a cool, dry space.

• Available in 2 lbs. 8 oz. (40 oz.) and 8 oz. sizes.
• 2 lb. 8oz. yields approx. 50 lb., and 8 oz. yields approximately 10 lb. of meat.
• 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 teaspoons 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 mix in all the ingredients thoroughly. Stuff the summer sausage mixture into 61 mm fibrous casings or beef middle casings. Preheat the smokehouse to 120-130 °F. Once ready, add a heavy smoke by introducing wood chips or chunks. 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 let them rest for at least 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 the casings are filled.