FREE SAMPLE + FREE SHIPPING $49+

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.

Features: 
  • 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

Casings we recommend: 

Try with High-Temp Cheddar Cheese! 


DIRECTIONS

One pound conversion: 

  • Seasoning per pound: 1 Tablespoon + 1/2 tsp
  • 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

Open tab

Customer Reviews

4.6 Based on 23 Reviews
5 ★
87% 
20
4 ★
0% 
0
3 ★
0% 
0
2 ★
9% 
2
1 ★
4% 
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!

Filter Reviews:
EF
12/14/2019
Eric F.
United States

Excellent

Easy to use and follow, great spice blend and highly recommend for venison! Will definitely be buying this again!

WM
12/02/2019
Walter M.
United States United States

Jalapeño summer sausage seasoning,A+

This seasoning is excellent just the right amount of jalapeños lots of flavor not too hot at all.. it is sooooo good

Walter Monsauret verified customer review of No. 391 Jalapeno Summer Sausage Seasoning
HH
10/23/2019
Hunter H.
United States United States

Jalapeno Summer Sausage

The Jalapeno Summer Sausage I made using PS seasonings turned out great not too spicy but just enough kick to add the right amount of flavor to sausage.

MT
09/28/2019
Marc T.
United States United States

TASTY

GREAT FLAVOR NOT TO HOT, ALL AROUND GREAT FLAVOR

JJ
02/16/2019
jack j.
United States

haven't used them yet

haven't used them yet

MB
02/12/2019
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.

JG
01/02/2019
Jessica G.
United States

Jalapeno Summer Sausage

Turned out great and has amazing flavor. Definitely recommend.

JH
12/17/2018
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.

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.

FREE SHIPPING

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

Shop Now

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.

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.

Search

Shopping Cart

Your cart is currently empty.
Shop now