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 highly recommend adding some garlic (try 2 oz dried or 4 oz fresh minced), 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!
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 12 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 (1.5oz for 25 lbs of meat)
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!
- DIY Items: