Backwoods Franks Cured Sausage Seasoning
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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
  • $4.99
  • Backwoods Franks Seasoning Makes 25 lbs.
    SKU: 9629
  • $13.99
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.

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 3-1/3 teaspoons 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 thoroughly with meat emulsion until tacky.
  • 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.

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

Cure Ingredients: Salt, 6.25% Sodium Nitrite, FD&C Red #3 (For Color), 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.

Print 5 lb. Franks Directions & Nutritional Info Here

Print 25 lb. Franks Directions & Nutritional Info Here
Net Weight - Makes 5 lbs.: 3 oz. (84.89g)

Net Weight - Makes 25 lbs.: 15 oz. (424.5g)

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

Cure Ingredients: Salt, 6.25% Sodium Nitrite, FD&C Red #3 (For Color), 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.

Print 5 lb. Franks Directions & Nutritional Info Here

Print 25 lb. Franks Directions & Nutritional Info Here
How to Make Sausage at Home:

Read Our
Reviews

Brad Kaup
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Franks
Very good, make deer hot dogs with this. It is excellent
David Rettey
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Backwoods Franks Cured Sausage Seasoning - Backwoods Franks Seasoning Makes 25 lbs
Makes excellent natural cased old fashion hotdogs
terry stewart
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Great
This stuff is great i made all pork hot dogs with it and they are better than any store brand out there
TXHunter
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All Pork Franks, WOW!!!
This seasoning is amazing! I make all pork franks 80% pork/20% pork fat and they have ruined me when it comes to franks. This is what a hot dog is suppose to be. If I have any knock it's that sometimes it can be a little salty but that's probably my hand mixing. I bet if I did 21lbs of meat/fat and 20lbs worth of seasoning that would even right out. With mustard, onions, and a bun, the salt is fine. Again this stuff has made the most amazing franks ever!
Deer down
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Simply a great hotdog
If you are looking for that classic hotdog. This is it! 80% venison, 20% pork. Family loves em more then store bought. Really a great dog.

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