Backwoods® Franks Cured Sausage Seasoning
*Actual product may vary slightly from picture.
Backwoods Franks Cured Sausage Seasoning - Makes 5 lbs.
Backwoods Franks Cured Sausage Seasoning - Makes 5 lbs. - Directions & Nutritional Info
Backwoods Franks Cured Sausage Seasoning - Makes 25 lbs.
Backwoods Franks Cured Sausage Seasoning - Makes 25 lbs. - Directions & Nutritional Info

Backwoods® Franks Cured Sausage Seasoning

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Make your own hot dogs at home!
Custom Blended for Wild Game and Domestic Meat
  • Backwoods® Franks Seasoning Makes 5 lbs.
    SKU: 9628
  • $5.99
  • Backwoods® Franks Seasoning Makes 25 lbs.
    SKU: 9629
  • $17.99
Franks: Make your own hot dogs.
Backwoods® Sausage Seasonings have been delighting customers since 1991. We make it simple with our easy to follow instructions and pre-measured cure in every package. Enjoy these Cured Sausage Seasonings, painstakingly flavored to make the greatest wild game or domestic meat cured sausage around! Each seasoning package includes a packet of Cure. Casings sold separately.
Net Weight - Makes 5 lbs.: 3 oz. (85g)

Net Weight - Makes 25 lbs.: 15 oz. (424g)

Seasoning Ingredients: Salt, Dextrose, Monosodium Glutamate (2.86%), Onion Powder, Garlic Powder, Sodium Erythorbate (1.50%), Spice Extractives, And Less Than 2% Tricalcium Phosphate Added As An Anticaking Agent.

Cure Ingredients: Cure Ingredients: Salt, Sodium Nitrite (6%), Red 3, And Less Than 2% Silicon Dioxide As A Processing Aid.

Ingredients Do Not Contain Gluten.

Warning: This product is manufactured in a facility that processes tree nuts.

A Note About Cure: Cure should be used to control botulism as well as add color and flavor to your smoked or cooked sausage.

For consistently flavorful sausage use the recommended number of pounds of meat this package is intended to produce.

To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 5 ounces of water for 5 pounds of meat.

To make the entire 25 lb. package at one time: Dissolve entire seasoning and cure packets into 25 ounces of water for 25 pounds of meat.

To make smaller batches: Use 1 Tbsp & 1-1/2 tsp of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1 ounce of water for each pound of meat used.

Directions:
  • Grind a mixture containing at least 20% pork or pork fat into a fine emulsion.
  • Dissolve seasoning and cure in water. Mix meat thoroughly.
  • Stuff into 21mm collagen, hot dog, or 32-35mm natural hog casings. Twist casings to make 4-6" links and cook in preheated oven at 180°F. or smoke in a smoker until internal temperature reaches 165°F.
  • Franks may also be boiled until internal temperature reaches 165°F.
Refrigerate or freeze finished product.

Keep cure out of reach of children. Do not use more cure than recommended.

All Seasonings, Casings, and Cheese are non-returnable. Please see our return policy here.
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