Backwoods Salami Cured Sausage Seasoning
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Backwoods Salami Cured Sausage Seasoning

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An excellent lunchmeat!
Custom Blended for Wild Game and Domestic Meat
  • Backwoods Salami Seasoning Makes 5 lbs.
    SKU: 9277
  • $4.99
  • This item is backordered. The expected arrival date for this product is 6/30/2018
  • Backwoods Salami Seasoning Makes 25 lbs.
    SKU: 9278
  • $13.99
Salami: Excellent lunchmeat.

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 6 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, Corn Syrup Solids, Spices, Monosodium Glutamate, Garlic Powder, And Less Than 1% Partially Hydrogenated Cottonseed And Soybean Oil Added To Prevent Caking.

    Cure Ingredients: Salt, 6.25% Sodium Nitrite, FD&C Red #3 (For Color), And Less Than 2% Silicon Dioxide As A Processing Aid.

    Contains: Soy.

    Ingredients Do Not Contain Gluten.

    Print 5 lb. Salami Directions & Nutritional Info Here

    Print 25 lb. Salami Directions & Nutritional Info Here
    Net Weight - Makes 5 lbs.: 4.7 oz. (133g)

    Net Weight - Makes 25 lbs.: 23.5 oz. (665.05g)

    Seasoning Ingredients: Salt, Corn Syrup Solids, Spices, Monosodium Glutamate, Garlic Powder, And Less Than 1% Partially Hydrogenated Cottonseed And Soybean Oil Added To Prevent Caking.

    Cure Ingredients: Salt, 6.25% Sodium Nitrite, FD&C Red #3 (For Color), And Less Than 2% Silicon Dioxide As A Processing Aid.

    Contains: Soy.

    Ingredients Do Not Contain Gluten.

    Print 5 lb. Salami Directions & Nutritional Info Here

    Print 25 lb. Salami Directions & Nutritional Info HereCustom Field 4 (Warranty Tab):
    How to Make Sausage at Home:

    Read Our
    Reviews

    Anthony Toczylowski
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    Salami seasoning
    Very tasty blend, people who ate it were very pleased.
    DAMIAN RODRIGUEZ
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    SEASONING
    VERY GOOD PRODUCT
    Dean Salo
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    Sausage
    The flavor is excellent. Sausage turned out great. Easy to make.
    Dewey Hurick
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    Salami mix
    The service was good, but the reason I ordered from Lem was the spices are just right flavor for salami. I have tried others, and their are some that are OK, but this mixture of spices is the best
    Dave
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    Salami seasoning
    Excellent result using your salami seasoning. I used a mixture of pork and beef with the high temperature cheddar cheese, adding a cup of Beaujolais Nouveau wine. Smoked and enjoying this tasty treat.
    DAMIAN RODRIGUEZ
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    variety of leaves
    All these sazpnes are very good and very well proportioned they should have two types as regards chorizo, one with less spicy, not all accept the spicy that brings, that in 25 lbs, for the rest are very comfortable to my opinion , thank you and I would like to take into account my feedback, thank you for your very good quality products, thanks
    LANCE
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    super salami!
    this stuff is fantastic!...I added cracked pepper and whole pepper corns and finished it in my oven...better than I hoped it would be...next batch is going threw the smoker
    Robert Saum
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    Absolutely perfect
    This is great for venison summer sausage just as it is. But this year we mixed a 25 lbs mix packet 50/50 with hot sticks 25 lbs packet, and made the very best venison summer sausage we have had in our 62 years. stuffed in 1 1/2" Mahogany cases and cooked just as recommended,,,, absolutely perfect!!
    TJ
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    OUTSTANDING
    We love this mix. I've tried it with and without the encapsulated - we love it 'with' the best. We use 4 parts elk 1 part beef and one part pork.....that just happens to be what we had the first time I made it and we've never changed, GREAT STUFF.

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