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

Backwoods Summer Sausage Cured Sausage Seasoning

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This favorite delivers a tangy explosion of flavor Backwoods fans love. A game sausage you'll make over and over again.
Custom Blended for Wild Game and Domestic Meat
  • Backwoods Summer Sausage Seasoning Makes 5 lbs.
    SKU: 9508
  • $5.49
  • Backwoods Summer Sausage Seasoning Makes 25 lbs.
    SKU: 9385
  • $14.49
  • Backwoods Summer Sausage Seasoning Bucket Makes 100 lbs. - BEST VALUE!
    SKU: 9991
  • $50.99
Summer Sausage: This favorite delivers a tangy explosion of flavor Backwoods fans love. A game sausage you'll make over and over again.

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, Dextrose, Sugar, Spices, Garlic Powder, Sodium Erythorbate (1.22%), 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, No MSG.

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

Print 5 lb. Summer Sausage Directions & Nutritional Info Here

Print 25 lb. Summer Sausage Directions & Nutritional Info Here

Print 100 lb. Summer Sausage Directions & Nutritional Info Here
Net Weight - Makes 5 lbs.: 3.81 oz. (107.7g)

Net Weight - Makes 25 lbs.: 19.03 oz. (538.55g)

Net Weight - Makes 100 lbs.: 4 lbs. 13 oz. (2184.8g)

Seasoning Ingredients: Salt, Dextrose, Sugar, Spices, Garlic Powder, Sodium Erythorbate (1.22%), 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, No MSG.

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

Print 5 lb. Summer Sausage Directions & Nutritional Info Here

Print 25 lb. Summer Sausage Directions & Nutritional Info Here

Print 100 lb. Summer Sausage Directions & Nutritional Info Here
How to Make Sausage at Home:

Read Our
Reviews

Betty Halena
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Good
Products are always as stated and great delivery.
Matt
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good spices but a bit salty
I'd like to see the salt packaged separately in the container, much like the preservative, so that I could drop the salt content by 10-15%. Otherwise, this is an excellent product that I've used time and time again over the last 10 years. Never disapointed with the end product.
Tim Thompson
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summer sausage
good quality products
Tod martin
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Lem
Good quality and flavor,but to expensive. Other seasonings that are on the the market with as good of flavor for less money.
Janice Emmons
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Summer Sausage
I had never made summer sausage but got it right with your kit. My husband is raving over it. He's taking a log to share at work. All I can say is this exceeded my expectations. I will be making more.
TOM ISAACSON
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Very Disappointed
Based upon the ratings, I made 10 pounds of summer sausage following the instructions to the letter, with the exception that I smoked the 10 chubs in cases on a Traeger grill using Hickory pellets. This tastes little better than dog food. The smell is off, the taste is off - I cannot recommend this product to anyone.
Dean Salo
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Salami
The flavor of this sausage made with venison/beef/pork turned out great . Very easy to make along with the 1 lb casings that I also got from Lems
Chuck
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Seasonings
Of all the different seasonings I have used backwoods is the best .
Jason Woods
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Sausage Seasoning
This has been the best deer sausage seasoning, that I have used. Perfection is the best word to describe it.
TIMOTHY W WEDEKAMM
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I love all your stuff
I use the Summer Sausage mix and eat it every day! Good Stuff!
Lloyd Granter
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Consumer
Best spice ever
Bobby Pillow
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Owner Pillow Game Processing
I have used summer sausage,jerky,snack sticks for several years they are the best and all my customers always come back they all love it
Larry
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Great flavor!
Made my first 5lb batch and it turned out great. I added some crushed red pepper, garlic powder, and tiger seasoning. Other than that i followed the directions. It had a great flavor! Next time I will probably spice it up a little with some cayenne or habanero powder for an extra kick. I brought a roll into work and it went quick. Now I have people offering to buy some from me.
Mike
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Mike
Just finished smoking 20lbs of moose meat, 10lbs of pork butt with a pint of buttermilk added in 2 1/2" collagen casings with your summer sausage spices. Smoked with mesquite wood for 12 hours. YUM! Great flavor.
Duane
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Really good taste like store-bought
I did a 5lb batch and stuffed in casings, and left in the fridge overnight. Smoked them next day turned out excellent. I added some garlic and dehydrated habanero to spice it up a bit. It tasted just like to summer sausage that you buy at the store. Next batch I'm gonna throw in some cheese. Great product!
TXHunter
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Tastes Like Corned Beef
This really tastes like corned beef flavor rather than any other summer sausage I have tried. The corned beef flavor is great but it is totally confusing to expect summer sausage flavor and get corned beef. Like biting into an apple and tasting an orange. They should call this "Corned Beef Flavor Logs Seasoning" and all would be fine with the world.
Jim
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Best flavored summer sausage
I made up a 5 pound batch of this last weekend, rolled it into 4 2" logs.Left it in the fridge to cure overnight and smoked it the next day. All I can say is "WOW". Best summer sausage EVER!

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