Backwoods® Jalapeno Summer Cured Sausage Seasoning
*Actual product may vary slightly from picture.
Backwoods Jalapeno Summer Cured Sausage Seasoning - Makes 5 lbs.
Backwoods Jalapeno Summer Cured Sausage Seasoning - Makes 5 lbs. - Directions & Nutritional Info
Backwoods Jalapeno Summer Cured Sausage Seasoning - Makes 25 lbs.
Backwoods Jalapeno Summer Cured Sausage Seasoning - Makes 25 lbs. - Directions & Nutritional Info
Backwoods Jalapeno Summer Cured Sausage Seasoning - Makes 100 lbs.
Backwoods Jalapeno Summer Cured Sausage Seasoning - Makes 100 lbs. - Directions & Nutritional Info

Backwoods® Jalapeno Summer Cured Sausage Seasoning

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All of the flavors you love from the traditional summer sausage with a kick of jalapeno peppers.
Custom Blended for Wild Game and Domestic Meat
  • Backwoods® Jalapeno Summer Sausage Seasoning Makes 5 lbs.
    SKU: 9025
  • $5.99
  • Backwoods® Jalapeno Summer Sausage Seasoning Makes 25 lbs.
    SKU: 9040
  • $17.99
  • Backwoods® Jalapeno Summer Sausage Seasoning Bucket Makes 100 lbs. - BEST VALUE!
    SKU: 9994
  • $59.99
Jalapeno Summer Sausage: All of the flavors you love from the traditional summer sausage with a kick of jalapeno peppers.

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.

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 the entire 100 lb. pail at one time: Dissolve entire pail of seasoning and cure packet into 100 ounces of water for 100 pounds of meat.

To make smaller batches: Use 2 Tbsp & 1 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.
  • Dissolve seasoning and cure in water. Mix meat thoroughly.
  • Roll in logs, rolling back and forth to remove air, or stuff into fibrous or non-edible collagen casings after they have soaked.
  • No casing: Preheat oven to 300° F. and place in oven for 1 hour or until internal temperature reaches 165° F. Remove and cool.
  • With casing: Refrigerate overnight. Preheat oven to 180° F. and place in oven or smoke in a smoker until internal temperature of the log reaches 165° F. Remove and cool.
Refrigerate or freeze finished product.

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

Seasoning Ingredients: Salt, Spices, Dextrose, Sugar, Maltodextrin, Garlic Powder, Sodium Erythorbate (0.93%), Spice Extractives, And Less Than 2% Silicon Dioxide Added As An Anticaking Agent.

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

Ingredients Do Not Contain Gluten, No MSG.

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

All Seasonings, Casings, and Cheese are non-returnable. Please see our return policy here.
Net Weight - Makes 5 lbs.: 4.3 oz. (122g)

Net Weight - Makes 25 lbs.: 21.5 oz. (609g)

Net Weight - Makes 100 lbs.: 5 lb. 4 oz. (2.4kg)

Seasoning Ingredients: Salt, Spices, Dextrose, Sugar, Maltodextrin, Garlic Powder, Sodium Erythorbate (0.93%), Spice Extractives, And Less Than 2% Silicon Dioxide Added As An Anticaking Agent.

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

Ingredients Do Not Contain Gluten, No MSG.

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