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No. 744 Spicy Garlic Summer Sausage Seasoning

Product image 1No. 744 Spicy Garlic Summer Sausage Seasoning
Product image 2PS Spicy Garlic Summer Sausage Seasoning
Product image 3Spicy Garlic Summer Sausage Seasoning

Regular price

SKU: 02-0225

One of our top selling seasonings, this is not your traditional summer sausage seasoning. Our Spicy Garlic Summer contains mustard seed, black pepper, garlic and intense spices for a robust and spicy flavor.

Features
  • Pairs well with pork, beef or venison
  • Award-winning
  • .7 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 our High-Temp Cheeses! 

 

INGREDIENTS

Spices, Paprika, Salt, Dextrose, Garlic* and Sodium Erythorbate (1.94%). *Dried.

DIRECTIONS

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

4.6 Based on 36 Reviews
5 ★
83% 
30
4 ★
8% 
3
3 ★
3% 
1
2 ★
0% 
0
1 ★
6% 
2
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Filter Reviews:
KH
11/07/2019
Ken H.
United States

My favorite summer sausage mix

My very first attempt at summer sausage came out great with this mix

RL
10/25/2019
Roger L.
United States United States

Garlic on steroids

All I taste is garlic. I haven't been able to taste any spice. Would be nice if there was less garlic and more pepper. It's good but wow, you must like garlic to enjoy this one.

C
10/25/2019
Christeen .
United States United States

Awesome

My sons and I love the spicy garlic. We made 50 pounds of venison/pork summer sausage. 25 of the spicy garlic and 25 of hot Hungarian. Spilt each batch to smoke and baked. Turned out great. Everyone that tried it says it’s the beat that they ever tasted. Can’t go wrong with this product!

DG
10/16/2019
Dana G.
United States United States

Yum

Order year after year. It is my staple. Try others keep coming back.

MT
09/10/2019
Marc T.
United States United States

Not The BEST

Had little or no Flavor , not to my tsate

RF
06/26/2019
Robert F.
United States United States

No .744 is a good mix

Very good summer sausage seasoning,!!!

SM
05/05/2019
Steven M.
United States

Number 744 spicy garlic sausage seasoning

Excellent flavor highly recommended will use again.

BK
04/05/2019
Brian K.
United States

No.744 Spicy Garlic Summer Sausage

It was my first attempt at Summer sausage. I used venison and pork. It turned out great. I have not had anybody that has tried it not like it and go back for more. I will get this again.

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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