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No. 405 Blue Ribbon Garlic Summer Sausage Seasoning

Product image 1No. 405 Blue Ribbon Garlic Summer Sausage Seasoning
Product image 2Garlic Summer Sausage Seasoning
Product image 3Blue Ribbon Garlic Summer Sausage Seasoning

Regular price

SKU: 02-0109

Our #1 selling Garlic Summer Sausage Seasoning combines paprika, garlic and spices for making award-winning summer sausage.

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

Casings we recommend: 

 

    INGREDIENTS

    Spices, Paprika, Salt, Dextrose, Sodium Erythorbate (2.37%) and Garlic.* Dried.

    DIRECTIONS

    One pound conversion: 

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

    SUMMER SAUSAGE

    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.

    Reviews

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    Customer Reviews

    4.4 Based on 26 Reviews
    5 ★
    77% 
    20
    4 ★
    8% 
    2
    3 ★
    4% 
    1
    2 ★
    4% 
    1
    1 ★
    7% 
    2
    Customer Photos
    Write a Review

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

    Filter Reviews:
    DB
    11/15/2019
    David B.
    United States

    Taste

    Not much garlic flavor not very happy with it

    WC
    07/24/2019
    Wayne C.
    United States United States

    Summer sausage

    Very good flavor, it’s the only summer seasoning I use !

    JF
    07/11/2019
    Jenny F.
    United States United States

    Good product.

    First time we made our own sausage using 50/50 mix of venison and beef or pork. Turned out great.

    MH
    04/04/2019
    mark H.
    United States

    venison summer sausage

    it is the best sausage we have made everyone loves it thanks to the seasoning.

    PL
    03/11/2019
    Phil L.
    United States

    Not enough garlic

    The meat turned out good but the garlic flavoring is weak. I personally can’t taste any garlic.

    GW
    12/18/2018
    Gary W.
    United States

    Best sausage spice mix I

    Best sausage spice mix I have ever used in 35 years of smoking sausage

    ML
    11/29/2018
    Mark L.
    United States

    Best yet

    Everyone who has tried it has said it was the best they have everything had. Will be purchasing more in the future.

    Mark L. verified customer review of No. 405 Blue Ribbon Garlic Summer Sausage Seasoning
    PL
    04/06/2018
    Phil L.
    United States

    Best taste

    Seasoning had the best taste I have ever tried. Will purchase more for next years venison.

    SAUSAGE CASINGS 101

    The type of casing used is typically dictated by tradition but also varies by processing technique, ingredients, and size. Most sausage casings are natural, collagen or fibrous, with a wide array of sizes and applications.

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    WOOD TO MEAT PAIRING CHART

    Smoking is a proficient technique that enhances meats natural flavor, but not all wood types pair well with all cuts of meat.

    SEASONING & CURE CONVERSION CHART

    We created a conversion chart to assist you on the amount of seasoning and cure needed to make only one pound of meat.

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