$5 off $50 | $10 off $75 | $20 off $100

No. 391 Jalapeno Summer Sausage Seasoning

Product image 1No. 391 Jalapeno Summer Sausage Seasoning
Product image 2 Jalapeno Summer Sausage Seasoning
Product image 3Jalapeno Summer Sausage Seasoning

Regular price

SKU: 02-0106

Give your summer sausage some bite with our Jalapeno Summer Sausage Seasoning. Red Pepper flake, jalapeno and spices kick up the flavor of your summer sausage.


  • Pairs well with ground pork, beef or venison
  • Award-winning 
  • .69 Lb. B Unit for a 25 lb.meat batch
  • .35 Lb. C Unit for a 12.5 lb. meat batch 
  • Comes complete with Maple Cure
  • No MSG

One pound conversion: 

  • Seasoning per pound: 1 Tablespoon + 1/2 tsp
  • Cure per pound: 1 3/4 Teaspoon

Casings we recommend: 

Try with High-Temp Cheddar Cheese! 



You will need:

  • 15# of Lean Beef Trims (90% Lean)
  • 10# of Regular Pork Trims
  • 1-1/2# of Distilled Water
  • 1 pkg. "B" Seasoning

*For 1/2 Batch divide by 2

Suggested Procedure: Grind all meat through 3/8” plate or larger. Regrind through 1/8” plate. Add Maple Cure to water and mix into meat. Add seasonings package, and mix for 4-6 minutes until meat is tacky. Stuff into fibrous casings.

Smoking Procedure: Preheat smoker to 100°F. Place sausage on smoke sticks.  Insert temperature probe in center of one sausage. Open dampers all the way and run at 100°F for one hour.  Increase temperature to 110ºF; add 2/3 pan of moistened sawdust; smoke 4 hours with top damper 1/8 open and bottom damper 3/4 open.  Add another 2/3 pan moistened sawdust, increase heat to 165°F; heat until internal temperature reaches 148°F. Turn off smoker, put sausage in coldwater bath for 20 minutes, and then hang to dry or wipe dry with clean towel. Remove to cooler.

*Note: For a firmer summer sausage cook until internal temperature reaches 155 degrees F.

Overnight Smoking: Put sausage in smoker at 100° F Dry for 1 hour. Place 2/3 pan sawdust (moistened) on burner.  Set timer to 50 minutes.  Run all night at 100°F. Next morning place 2/3 pan sawdust on burner, set timer to 50 minutes, set temperature to 165°–170° F.  Cook until internal temperature of 145°–150°F. Remove from smoker and cool in cold water bath for 20 minutes to 110°F. Dry and place in cooler. 

Oven: Your sausage product will cook in your oven, and the flavor will be excellent. You will have some color created by our cure and spices, although the color will not be as heavy as it would be if the sausage were placed in a smokehouse. Line the bottom of your oven with foil to catch the drippings. Lay your product on screens. Cook at lowest heat possible for the first hour. Leave oven door open slightly if necessary. Bake at 180° to 200° until product reaches an internal temperature of 156°. After cooking place sausage in refrigerator of freezer. For a smoke flavor use add our liquid smoke.


Open tab

Customer Reviews

4.5 Based on 19 Reviews
5 ★
4 ★
3 ★
2 ★
1 ★
Customer Photos
Write a Review

Thank you for submitting a review!

Your input is very much appreciated. Share it with your friends so they can enjoy it too!

jack j.
United States

haven't used them yet

haven't used them yet

Mark B.
United States

This product is awesome

I used this product to make summer sausage. I have been looking for the spice and flavor you get from this product and I'm so glad I've found it.

Jessica G.
United States

Jalapeno Summer Sausage

Turned out great and has amazing flavor. Definitely recommend.

Jim H.
United States

Customer service

The products I purchased was everything I expected. All high quality seasonings. The customer service was above and beyond. Thank you for all you did. Look forward to future purchases.

Gregory S.
United States

Jalapeno summer sausage seasoning.

Great tastings seasoning for people looking for a little more spice. Works well with wild game to make both summer and snack sticks. It can be used for a number of different tastes by using different cheeses. I use cheddar, pepperjack and habanero to satisfy friends tastebuds. Try this with 50/50 blend of wild goose and pork butts. Hard to beat.

john p.
United States

WOW....everybody loves it !!!!

My grandson harvested a deer and, after a little work, it turned into Jalapeno Summer Sausage. Smoked it in a pellet grill then finished it in the kitchen oven. Everybody is begging for more.

John S.
United States

Jalapeno summer sausage

used this product for 50# of deer/pork. 50/50 +10% cheddar cheese.Made this for a hunting group of 14.They all loved it. 225 lbs. of snack sticks to be made this weekend.

John H.
United States

Wasn’t what I expected

The maple cure made the meat real tacky to the point it was impossible to stuff in the casing. I had to keep adding water which made it a bit easier to stuff, but ended up making the meat the wrong consistency. Although I like heat, it over powered the seasoning.


At PS Seasoning, we blend unique flavor profiles to create one-of-a-kind culinary experiences; Not everyone is a master chef, but we should all eat like one.


Receive Free Shipping on all orders over $49.  Applies to Standard Shipping. 



Tips, Tricks & Guides from the experts. Learn how to make sausage, jerky, or smoke pretty much anything.


Recipes, Cooking Inspiration & Chef Tips. Not everyone is a master chef, but we should all eat like one.

Close (esc)

15% off your first order

Subscribe for instant savings, exclusive offers, tasty recipes and other great meat processing content.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now