Old Fashioned Summer Sausage DIY Kit
Good old fashioned summer sausage made with Salt and Pepper. This easy kit takes the guesswork out of making a classic meat snack.
With a perfect amount of Salt and Pepper seasoning, Sodium Nitrite cure, Encapsulated Citric Acid to give your summer sausage that familiar 'tang' flavor, and enough casings for 25 lbs, add meat and you're ready to go!
We make ours with all beef, but you can use venison, elk or bison and mix partially with pork trim too! Aim for fat content totaling around 20% by weight.
We've also included dried minced garlic, and if you like, add some jalapeno, red pepper, onion, sage (around 1-2 oz of most herbs & spices), or any combination you like into 25 lbs of meat.
Also great with our high temp cheeses mixed in!
The summer sausage recipe using this kit can be found here
This Kit Includes:
- 1 pack of Salt and Pepper Seasoning (9oz to season 25 lbs of meat)
- 1 pack of 2.5" fibrous (non-edible) summer sausage smoking casing (pack of 10 for 25 lbs of meat)
- 1 pack of Sodium Nitrite Pink Curing Salt (1oz for 25 lbs of meat)
- 1 pack of Encapsulated Citric Acid (3oz for 25 lbs of meat)
- 1 pack of Dried Minced Garlic (2oz)
OPTIONAL:
Jalapeno Powder and Flakes (4 oz for 25 lbs of meat)
High Temp Cheese - 5 flavors to choose from at 2.5# each (for - you guessed it, 25 lbs meat)
Natural Hickory Smoke Flavor Powder - great to add smoke flavor if you don't have a smokehouse to cook in, and even better if you DO have a method to smoke!
Customer service is always great, the product is great, and the how to videos are outstanding, y’all make the process of turning meat into sausage or sticks easy, and they taste incredible
, thanks
Just used some of last years deer and moose meat for summer sausage and the end product was awesome. I watched their tutorial video a couple times before starting and with the Meat your Maker 25lb mixer and the 15lb stuffer I got a product that looked professionally done and tasted way better then anything you can buy at the store. I finished it with a pit-boss vertical smoker, basically exactly as they show in the video just with a different cooking device and they’re not lying when they say if you use the equipment and the care they are showing you, you will not be disappointed with the end product. Next batch will be jalapeño cheddar, and after that I’m going to try make a custom reaper pepper cheddar.
Very good recipe made some with hi temp cheese that I didn't really care for as much but the other is fantastic everybody loves it. Next time leaving out cheese and adding spice to make it warmer (for wife and kids)I like it just the way it is. Any idea on spice for a little heat?
Received order quickly