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No. 821 Summer Sausage Seasoning

Product image 1No. 821 Summer Sausage Seasoning
Product image 2PS Seasoning Summer Sausage Seasoning
Product image 3821 Summer Sausage Seasoning

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SKU: 02-0905

This summer sausage seasoning is a traditional take on a delectable sausage favorite. Make deliciously tangy summer sausage right at home. Makes a great snack!

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  • Blend this seasoning with pork, beef and/or venison
  • Add High-Temp Cheddar Cheese for a cheesy summer sausage
  • 1.28 Lb. B Unit for 25 lbs. of meat
  • Comes complete with Speed Cure

View 1 lb. Conversion Chart

    INGREDIENTS

    Salt, Dextrose, Monosodium Glutamate, Sugar, Spices and Spice Extractives including Turmeric.

    Contains: MSG

    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

    4.5 Based on 4 Reviews
    5 ★
    75% 
    3
    4 ★
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    0
    3 ★
    25% 
    1
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    Filter Reviews:
    DM
    09/17/2019
    dennis m.
    United States United States

    Summer sausage yum

    Excellent and convenient

    RP
    02/01/2018
    Randy P.
    United States

    venison sausage

    Good basic summer sausage seasoning

    RW
    02/03/2017
    rod w.
    United States

    821 summer sausage

    I made it in two batches the first I thought was pretty bland. On the second batch I added black pepper and citric acid and it turned out much better. How ever I think the jalapeno summer sausage is fantastic and that's probably why I thought this one was bland.

    WR
    05/20/2016
    William Runkle
    United States

    Everyone loves this summer sausage

    This is probably the best summer sausage seasoning I have ever used. I have been making venison summer sausage for more years than I care to admit. When I found this blend several years ago I knew it was a winner. I get constant demands year around for more sausage. I blend 75% venison with 25% hickory smoked bacon and the appropriate amount of the 821 seasoning. Sometimes I add cheese sometimes not. I always stuff small casings ( about 1 lb) and set the smoker to run no more than 150 degrees. Smoke using apple and pecan for about 4 to 5 hours. I can't keep it around and it's the perfect way to show my crews how I appreciate what they do. Give it a try, you won regret it.

    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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