Backwoods Pepperoni Cured Sausage Seasoning
*Actual product may vary slightly from picture.

Backwoods Pepperoni Cured Sausage Seasoning

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Great on pizza!
Custom Blended for Wild Game and Domestic Meat
  • Backwoods Pepperoni Seasoning Makes 5 lbs.
    SKU: 9509
  • $4.99
  • This item is backordered. The expected arrival date for this product is 6/30/2018
  • Backwoods Pepperoni Seasoning Makes 25 lbs.
    SKU: 9465
  • $13.99
Pepperoni: Great on pizza.

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 4-1/2 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.
  • Dissolve seasoning and cure in water. Mix thoroughly with meat until tacky.
Process in one of the following ways:
  • Roll into logs (about 10" long and 2" in diameter). Roll back and forth to remove air. Preheat oven to 300°F. and place in oven for 1 hour or until internal temperature reaches 165°F. Remove and cool.
  • Stuff into fibrous or non-edible collagen casings (soak casings in warm water prior to stuffing) and place in refrigerator 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, Garlic, Sugar and Natural Smoke Flavor.

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, No MSG.

Print 5 lb. Pepperoni Directions & Nutritional Info Here

Print 25 lb. Pepperoni Directions & Nutritional Info Here
Net Weight - Makes 5 lbs.: 3.66 oz. (103.45g)

Net Weight - Makes 25 lbs.: 18.28 oz. (517.3g)

Seasoning Ingredients: Salt, Spices, Garlic, Sugar and Natural Smoke Flavor.

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, No MSG.

Print 5 lb. Pepperoni Directions & Nutritional Info Here

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

Read Our
Reviews

DAMIAN RODRIGUEZ
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SEASONING
GOOD
Brian McDaniel
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Pepperoni Seasoning
I started using this to make little pepperoni snack sticks for my kids. They love them. They have pretty much taken the place of store bought snacks at my house. the kids would rather eat the hog pepperoni. Awesome deer stand snacks, by the way.
Mark yoder
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Sparky
This is the best pepperoni mix I have ever used
Damian Rodriguez
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Backwoods Pepperoni Cured Sausage Seasoning - Backwoods Pepperoni Seasoning Makes 5 lbs.
MUYBUENO
lance laudig
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wasnt what i ecspected
im a longtime lem product owner and user..allways been very pleased with your products but.....I just tried your peperoni seasoning for the 1st time and what a let down...not sure what happened but I certainly wouldn't call it spicey it seems more like a summer sausage and im most certain there was no paprika at all in the mix..no color change what so ever..love your products and equipment but ill not buy this one again
Paul
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Excellent product
The pork shoulder comes on sale once in a while. I bought 25 pounds to try this seasoning. I measured 5 pounds and added the cure and seasoning to the water, mixed and combined thoroughly. I also added some chilli flakes and some fennel seeds. With the oven at 180, the meat was stuffed in 2 1/2" collagen casings. It took about 4 hours, you have to turn the sausage once in a while or the color will not be even. I then let it cool on the counter for 30 minutes and then in the fridge for 2 hours. Tasting the sausage that day, I thought it was a bit harsh, very salty but good. The next day I took it out, cut myself a few slices and it was much better, it had mellowed out, a good pepperoni taste and the texture was perfect.

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